Category
Flour & Flour Blends
Servings
5
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
10 ounces fresh raspberries
10 ounces fresh blackberries
10 ounces Fresh blueberries
2 tablespoons lemon juice
1/2 cup sugar
3 tablespoons cornstarch
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1 1/2 cup Iya's Gluten free flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
6 tablespoons unsalted butter, chilled and cut into pieces
3/4 cup heavy cream
1 teaspoon vanilla extract
For the berry mixture –
For the dough:
Directions
Preheat the oven to 350 degrees F. In a bowl, add the raspberries, blackberries and blueberries. Gently mix in 2 tablespoons lemon juice, 1/2 cup sugar and cornstarch. Set aside.
In a separate bowl, add the gluten free flour, baking powder, salt and sugar. Mix until combined. Cut in the butter with a pastry cutter until mixture resembles course crumbs.
Mix the vanilla extract and cream in a small bowl then pour into the flour mixture to make a soft dough.
Place the berries equally in 6 small ramekins. Drop spoonful of dough over berry mixture. Sprinkle a little sugar over the tops of each ramekin. Place in the oven and bake for 40-45 minutes or until top is well browned and juices are bubbly.
Serve with ice cream or whipped cream. Let's Eat!