Here’s one if not THE BEST dessert I have yet to make. This is only a treat so I’m restraining myself from making it every week. It’s so good I would get upset every time my husband wanted any. I just wanted to eat it all myself. Hope you like this as much as I did! 😉
8 cups mixed blue berries
1 Tbsp quick-cooking tapioca
2 to 3 Tbsp granulated sugar, depending upon sweetness of berries (I used Splenda)
1/2 teaspoon finely grated lemon zest
1 3/4 cups all-purpose gluten-free flour
1/3 cup dark brown sugar
1/3 cup granulated sugar (splenda)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
A pinch of salt
1/2 cup melted butter
1/2 cup finely chopped almonds.
1 Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.
2 Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.
3 Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour. Serve warm.