As promised here's my recipe for this tasty and not so over the top crumble :)
I never really follow a recipe exactly as I find it - but here's what we did this time - and it's awesome :)
In the dish you're going to bake in:
Mix well:
1 C Organic Raw Cane Sugar
1 TBSP Gluten Free Baking Mix (I use Pamela's GF Pancake & Baking mix)
1 Free Range Organic Egg
1 tsp Chemical Free Apple Pie Spice Mix
Add 6 Cups mixed berries & apple chunks. (This time we used a mixed berry blend, plus some extra raspberries and a very large sweet apple & 2 TBSP of Chia Seeds.) Coat the fruit with the sugar mix.
In a separate bowl:
Mush together with a fork and your hands:
1 C Organic Butter
2 C Organic Quick Rolled Oats
2 C Gluten Free Baking Mix
1 C Organic Raw Cane Sugar
1/2 tsp All-Natural Baking Powder
1/2 tsp All-Natural Baking Soda
2 TBSP Chia Seeds
Spread the crisp mix over the berry mix.
Bake at 350 degrees for 45 minutes - let it cool before you eat it - but not too much, you want the vanilla coconut ice cream to melt when you serve it!
I never really follow a recipe exactly as I find it - but here's what we did this time - and it's awesome :)
In the dish you're going to bake in:
Mix well:
1 C Organic Raw Cane Sugar
1 TBSP Gluten Free Baking Mix (I use Pamela's GF Pancake & Baking mix)
1 Free Range Organic Egg
1 tsp Chemical Free Apple Pie Spice Mix
Add 6 Cups mixed berries & apple chunks. (This time we used a mixed berry blend, plus some extra raspberries and a very large sweet apple & 2 TBSP of Chia Seeds.) Coat the fruit with the sugar mix.
In a separate bowl:
Mush together with a fork and your hands:
1 C Organic Butter
2 C Organic Quick Rolled Oats
2 C Gluten Free Baking Mix
1 C Organic Raw Cane Sugar
1/2 tsp All-Natural Baking Powder
1/2 tsp All-Natural Baking Soda
2 TBSP Chia Seeds
Spread the crisp mix over the berry mix.
Bake at 350 degrees for 45 minutes - let it cool before you eat it - but not too much, you want the vanilla coconut ice cream to melt when you serve it!
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