I am fresh out of the car after spending two glorious weeks living, eating, breathing and sleeping in the freshest forest air at the edge of a lake. The photo below (untouched!) I took at 5:30 a.m. I got up to use the loo (we have an old school outhouse) and saw the glow coming off the lake and had to run down to watch this day unfold.
This is my summer hideaway and if you have been following my adventures on Instagram, you can see what a gem this simple living is. A little cabin, no running water, and nothing fancy pants at all.
Though my intention was to be maxing and relaxing, I did much cooking and much more eating!
That's what fresh air and active days will do and that is how this amazing wild berry crumble came to be made.
This gluten-free berry crumble is featured in my book UnDiet -- called the All Season Fruit Crumble for the very awesome reason that you can literally use whatever fruit is in season to make this -- berries, peaches, pears, apples... (Please refrain from experimenting with watermelons.)
I used an assortment of wild foraged berries for this one, including Mulberries and Saskatoon berries, along with some organic local strawberries and the calcium power punch that is rhubarb.
My husband harvested the mulberries off his parents' street, the Saskatoon berries were from our own street and the rhubarb came from the cottage. How's that!?
Now to modify my own recipe -- in my book, I suggest adding a 1/2 cup of honey to the fruit mix -- but personally, I prefer to skip that one. This much fresh, seasonal fruit doesn't need any assisting in the sweetness department in my opinion.
- 6 cups fruit of choice (chopped roughly the same size)
- 1 tbsp arrowroot starch
- 2/3 cup brown rice flour
- 2/3 cup gluten-free rolled oats
- 1/2 cup sliced or slivered almonds
- 1/2 cup raw honey
- 1/4 cup coconut oil
- 3/4 tsp cinnamon
- 1/2 tsp allspice
- Preheat oven to 350.
- Mix together the fruit and place in a glass baking dish.
- Mix topping until slightly crumbly and sprinkle by hand over fruit mixture, spreading evenly.
- If fruit doesn't look completely covered, can sprinkle on addition flour, nuts/seeds until surface is covered.
- Bake 40-50 minutes.
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