It’s that time of year!! You know, when it gets warm outside and all the tasty fruits come out to play. It’s also when all the prep/batch work starts… Not sure how I feel about that. Seems like we’re always batching something, right? Anywho. You can add this gluten free crumble recipe to your list of things to prep and I promise, you won’t regret it.
When I developed this recipe, I made a BIG batch and the freezer full of little pies. It. Was. Awesome. You feel like pie today? Cool. Grab a container from the freezer and thaw, or heat in the oven. Life is good.
One last quick note. This crumble is especially ideal for those who can’t have the ingredients that are needed for a traditional pie crust.
Allergy Status (For The Crumble Only)
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: AIP Paleo, Diabetic, EOE, FPIES, Low Histamine, Paleo, Vegan