Strawberry Blueberry Crumble

Dessert, Gluten-Free, Vegan

Try making this delicious Strawberry Blueberry Crumble for dessert.  The strawberries and blueberries are rich in vitamins and antioxidants, and this dessert is topped with a tasty crumb topping.



Strawberry Blueberry Crumble

1/2 pounds of fresh strawberries, quartered
1 cup of fresh blueberries
1 tablespoon of fresh lemon juice
2 tablespoons + 2 teaspoons of cornstarch
¼ cup of coconut sugar
1 teaspoon of baking powder
½ cup of coconut sugar
½ teaspoon of ground cinnamon
½ cup of vegan butter, melted
½ teaspoon of Himalayan salt
-Filling: Preheat the oven to 350 degrees.  Spray a 9-inch cast iron skillet with cooking spray.  Set aside.
-In a large bowl, add the quartered strawberries, blueberries, coconut sugar, cornstarch and lemon juice, then mix together until everything is evenly coated in the cornstarch mixture.
-Spread into an even layer in the prepared cast iron skillet, then make the crumble topping.
-In a small saucepan, melt vegan butter, then set aside.
-Topping: In a medium size bowl, mix in the gluten free flour, baking powder, cinnamon, coconut sugar, cinnamon, Himalayan salt and melted vegan butter.  Mix until evenly combined.
-Sprinkle the topping evenly over the berries and bake for 25 to 35 minutes or until the berry juices are bubbling around the edges and the top is lightly golden.
-Remove from the oven to cool for 20 minutes then serve with non dairy vanilla ice cream.  Enjoy!

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