Peanut Butter Berry Crumble - made with a fruity summer filling and topped with a oaty peanut butter crumble topping. | Gluten Free + Vegan + Low FODMAP
Ingredients
2 cup whole
Strawberries
(| 300 grams sliced)
2 cup
Blueberries
1 tbsp
Cornstarch
1 tbsp
Maple sugar
(coconut; (or honey if not vegan/low FODMAP))
1 cup
Oat flour
(| 90 grams gluten free oat)
1/2 cup
Rolled oats- Gluten Free
1/2 cup
Peanuts
(| 73 grams dry roasted; roughly chopped)
1/3 cup
Peanut butter, natural
(| 84 grams)
3 tbsp
Coconut oil
(| 45 ml melted)
1/2 cup
Coconut sugar
Instructions
{u'itemListElement': [{u'text': u'Preheat the oven to 350F/180C. Grease a 9 inch round baking dish or cast iron skillet. ', u'@type': u'HowToStep'}, {u'text': u'Add the fruit, corn starch and maple syrup (or sweetener of your choice) to the prepared dish. Toss to combine coating the fruit well in the starch & sugar. Set aside while you prep the crumble. ', u'@type': u'HowToStep'}], u'@type': u'HowToSection', u'name': u'Fruit Base'}
{u'itemListElement': [{u'text': u'Place the rolled oats, oat flour and peanuts in a large bowl. Mix together. Stir in the peanut butter, melted coconut oil and coconut sugar until you have a crumbly, but combined mixture.', u'@type': u'HowToStep'}, {u'text': u'Spread the oat mixture over the fruit and cover evenly. Bake for 25-30 minutes until the topping is browning slightly. The fruit underneath will be bubbling slightly. Let stand for 10 minutes to cool before serving.', u'@type': u'HowToStep'}], u'@type': u'HowToSection', u'name': u'Crumble Topping'}
