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I don’t know about you, but I miss pies. Considering that I didn’t grow up with pie, as pie is not a German thing, I find it surprising that I truly miss it.  Having been diagnosed with my food sensitivity I needed to reinvent some of the foods I so loved eating, and pie was definitely one of them.  So, my idea was to lose the crust all the way, because with me it never was about the crust, to begin with. It was all about the filling. You can make this crumble in all different flavors. I like to make it with fruits depending on the season, or as I used today frozen fruits since we needed the immune-boosting properties that come with the fruit I choose.

Well, enough with the chatting. Let’s get crumble making.

Let’s start with the fruit first:

  • 2 cups of frozen mango (high in Vitamin C, A, great antioxidant)
  • ¾ cup of frozen blueberries (high in Vitamin C, K, antioxidants and anti-inflammatory properties)
  • ¾ cup of frozen dark cherries (high in vitamin C and antioxidants)
  • 3 stalks of rhubarb cut into ¼ inch pieces (high in Vitamin C, K)
  • ¼ cup of chia seeds
  • 2 ½ tablespoons of local Maple syrup

Combine all ingredients in a bowl and mix well, then place them in 9-inch pie plate.


For the crumble combine in a separate bowl:

  • 1 ½ cups of gluten-free rolled oats
  • ½ cup almond flour
  • ½ cup crispy brown rice (I like any kind of organic)
  • 4 tablespoons of coconut oil melted
  • 2 tablespoons local maple syrup
  • 1 teaspoon vanilla extract (I did not have any vanilla extract today so I used cardamom, it came out great, I would keep it to two solid sprinkles). Cardamom is in the anti-inflammatory spice’s family.

Once all combined, place the crumble on top of the fruit mixture, work the mixture into the fruit just slightly (I like to use my hands for this).

Place in the oven at 350 Fahrenheit for about 40 minutes, check and see how it is doing, you have to hear the bubbling sounds from the fruit for it to be finished, the crumble has to be golden brown color.

I like to let mine settle for at least 30 minutes before eating it, this way all the flavors can settle in nicely.

Honestly this makes a yummy breakfast food as well.  

And that’s it for today, super simple and super immune-boosting, delicious, and satisfying my sweet tooth.

If you enjoyed this recipe you may enjoy another recipe of mine which is  gluten-free granola, just click this link to access the recipe:

Thanks so much for stopping in and enjoying one of my recipes, I hope you like this as much as we do.

Until next time, smile and be happy!

XxXx Andi 🙂

Helping Mother entrepreneurs overcome digestive issues from food sensitivities. 🙂