delicious raspberry crumble

yum! we modified this recipe from the Smitten Kitchen -- which is supposed to be a huge winner -- to reduce the wheat and refined sugar. Grammy says flour "just sits" in her belly, so we kept it light. <3

preheat oven to 375

for the crumble

1 c. whole wheat flour (which i now keep in the fridge after the WAPF people made me scared about rotten grains)

2 c. oats (we bought 110 servings of oats at Costco, so we're into em!)

1/2 c. almond flour. this was a last minute addition, but i think it added some nice heft to the crust

1/2 c. agave nectar

1/4 c. brown sugar

2 sticks butter (+ 1T for the pan)

1 tsp. baking powder

1/4 tsp. salt

1 egg

for the filling

4 c. fresh raspberries

2 T lemon juice (zest would be nice too, but we didn't have any)

1/2 c. agave nectar

4 tsp corn starch (i keep this in the bathroom because it's usually a beauty product. that's for another post)

i threw some chopped almonds in here too, which didn't turn out as bad as we expected

mix the crust, put 1/2 - 2/3 in the bottom of your big stoneware lasagna pan (9x13)

pour the berries over

crumble the rest of the crust atop that berry mixture

bake 45 mins (or slightly less) until delicious and brown.

EAT! Would be great with a frozen vanilla treat of your choice, or for breakfast, or all the time. Even though I usually don't get all that excited about raspberries OR about fruit desserts, this was a great dessert. We froze a bunch too, so don't be afraid if I offer you some when you come and visit!

xoxoxo