Blackberry Crumble (Gluten Free)

 Adapted from the Gluten Free Palate blog

INGREDIENTS

For THE BERRY FILLING:

• 5 cups fresh or frozen blackberries
• 1/4 cup granulated sugar 
• 1/2 cup all purpose gluten-free flour blend (e.g. Bob's Red Mill)

For THE CRUMBLE TOPPING:

• 1 cup gluten-free oats
• 3/4 cup brown sugar, packed

• 1/4 cup all purpose gluten-free flour blend (e.g. Bob's Red Mill)

• 1/2 cup butter, cold (or dairy-free butter)
• 1/2 cup chopped hazelnuts (or almonds)

INSTRUCTIONS

1. Preheat oven to 375°F (190°C).
2. For the filling - Thaw the blackberries if frozen. Do not drain the juice. Place fruit in a 8 or 9 inch baking dish. Corning and Pyrex dishes work well. Add 1/4 cup sugar and 1/4 cup flour; stir just till combined.
3. For the crisp topping - In a medium mixing bowl combine oats, brown sugar, and flour. Cut in butter until mixture resembles course crumbs.
4. Stir in nuts. sprinkle crisp topping over blackberry filling.
5. Bake for 25-30 minutes or until the fruit is tender and the topping is light brown.
6. Serve warm with whipped cream or ice cream of choice.
7. Store covered at room temperature.