4 cups seedless grapes, halved
4 cups fresh or frozen blueberries
1 cup sliced fresh or frozen strawberries, thawed
3/4 cup turbinado (washed raw) sugar or 2/3 cup granulated sugar
1/3 cup cornstarch
1-1/2 teaspoons grated lemon zest
1 tablespoon lemon juice
CRUMBLE:
1-1/2 cups gluten-free all-purpose baking flour
1/3 cup turbinado (washed raw) sugar or 1/4 cup granulated sugar
1-1/2 teaspoons baking powder
1/3 cup coconut oil
1 large egg, room temperature
1 teaspoon vanilla extract
CINNAMON-SUGAR TOPPING:
1 teaspoon turbinado (washed raw) sugar
1/2 teaspoon ground cinnamon
1. Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; transfer to a greased 2-qt. baking dish.
2. For crumble, place flour, sugar and baking powder in a food processor; process until combined. Add coconut oil, egg and vanilla; pulse until crumbly. Sprinkle over fruit mixture. Combine topping ingredients; sprinkle over crumble. (Dish will be full.) Place on a rimmed baking sheet.
3. Bake until topping is golden brown and filling is bubbly, 40 to 45 minutes. Serve warm.
Five Star Recipe
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 10 servings.