This luscious berry crumble was the dessert our lovely Anook made for our Vegetarian Feast, when they were visiting from Montreal. Mercy!  Anook has the magic touch when it comes to a fruit crumble - seriously - I can not make mine as tasty as hers.
She had all the fruit and spices mixed up, then she turned to me and said "What can I use for a crumble"?  I pulled out some gluten free ingredients and placed them on the counter and said "go for it".  Well, she sure did!
Thanks Anook - I love your crumble...can you come back tomorrow and make me some more please?
6 oz. fresh Raspberries, cut in half
16 oz. fresh Strawberries, sliced and quartered
1  big tsp. fresh grated Ginger
2 big Tblsp. Coconut Sugar
juice of half a fresh lemon
2 Tblsp. Cinnamon
Crumble:
1/2 cup coconut flour
6-7  handfuls of GF Corn flakes, crush with your hands
a generous 1/4 cup Quinoa Flakes
1/2 cup chopped walnuts
3 big Tblsp. butter
1/2 cup honey
Slice up the fruit into a bowl, and mix in the lemon juice, cinnamon, ginger, and sugar. (this is just a picture of the sliced fruit, yours truly, missed the spices mixed up - dang!)
In a big bowl combine the cornflakes, coconut flour, quinoa flakes, walnuts, butter and honey, mixing to combine:
Preheat the oven to 350 degrees.
Fill four ramekins with a good layer of the crumble:
Fill each ramekin with the fruit:
Then top each ramekin with the remaining crumble:
Bake for 45 minutes until golden and bubbly:
Serve with a vanilla honey yogurt topping - 2/3 cup yogurt, 1 tsp. vanilla, 1 Tblsp. honey, mixed well - then drizzle over top of the crumble:
Dive in and enjoy!  I managed to sneak in an extra one for breakfast...but don't tell anyone okay?  🙂