This is the final iteration of my attempt to make a low-glycemic berry crumble that my husband enjoys.
Although we don't need to avoid gluten, sprouted oats are better for blood sugar, and they taste wonderful. One Degree brand is tested glyphosate free. I now use organic Allulose because all Allulose is corn-based and conventional corn is loaded with glyphosate. Swerve is also corn-based.
Original recipe: Berry Crumble
Berry Crumble Gluten Free and Low Glycemic
Makes one 8x8 container, four 3x4 containers, or eight 3x2" containers
INGREDIENTS:
Oat crumble topping:
- 1/2 c. sprouted oat flour
- 1 cup sprouted rolled oats
- 1/4 c. Organic Swerve brown sugar
- 1/2 c. Organic Allulose minus 2 T.
- 1.5 t. Ceylon cinnamon
- 1/2 t. salt
- 1/2 cup cold butter, cur into 1/2" cubes
Berry Filling:
- 5 cups mixed berries of choice (fresh or frozen) - I use blackberries, blueberries, raspberries, strawberries, and dried currants
- 3 T. tapioca or 3 T. sprouted oat flour
- 1 T. lemon juice plus the zest from the lemon
- 2 T. Organic Allulose
- Pinch salt
INSTRUCTIONS:
Pre-heat the over to 375F (350F convection bake). Set out the pan(s) you'll be using.
Make the crumble topping: Mix the flour, oats, sugar, cinnamon and salt in a glass bowl and whisk to insure there are no lumps. Add the cold cubed butter and rub it in with your hands until the mixture resembles large bread crumbs.
In a mixing bowl, combine the berries, tapioca, lemon juice, and salt and mix gently. Distribute them evenly between the baking dish(es).
Top the berries with the crumble, spreading evenly
Bake until the crumble is golden and crispy. The 8x8 dish was done in 40 minutes, the smaller containers in 30.
Serve warm with heavy cream.
I bake these in small stainless containers with plastic lids that I buy on Amazon. I freeze them in those containers and my husband can take one out whenever he has a craving. They heat up well in the toaster oven.
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| Berry Crumble before baking |
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