Gluten-Free Blueberry-Rhubarb Crumble
½ cup Domata Living Flour
½ cup gluten-free oats
¼ cup + ½ cup sugar
½ cup brown sugar
¼ cup slivered almonds
½ teaspoon cinnamon
1 pinch of salt
6 tablespoons cold butter, cut into small cubes
2 cups blueberries
1 cup rhubarb, chopped
1 cup apple, chopped
1 teaspoon chopped fresh mint leaves
¼ teaspoon lemon zest
2 tablespoons cornstarch
Preheat oven to 350 degrees F.
In a medium-sized bowl, stir together the flour, oats, ¼ cup sugar, brown sugar, almonds, cinnamon and salt. Add the butter, working it into the dry ingredients until crumbly. Refrigerate.
In another bowl, combine the blueberries, rhubarb, apple, mint, lemon zest, ½ cup sugar and cornstarch. Gently stir until evenly coated.
Pour the fruit mixture into an 8”x8” glass baking dish. Top with the refrigerated crumble mixture. Bake until the top is golden and the fruit has formed a bubbling syrup, approximately 1 hour.
Serve warm with a complement of French vanilla ice cream.