Berry Buckwheat Crumble
- ½ cup buckwheat flour
- 3 tablespoons quick-cooking oats
- 1 tablespoon hazelnut meal
- 2 tablespoons agave nectar, or more to taste
- ¼ cup coconut oil, chilled and cut into chunks
- 1⅓ pounds mixed berries
- ¼ cup freshly squeezed orange juice
- 1 tablespoon agave nectar, or more to taste
- 1 teaspoon cornstarch
- ½ teaspoon vanilla extract
- Preheat oven to 350°F (180°C).
- Whisk buckwheat flour, oats, and hazelnut meal together in a mixing bowl; add 2 tablespoons agave nectar and integrate by using your hands to crumble it together with the flour mixture. Add coconut oil and continue to crumble until the mixture resembles coarse bread crumbs.
- Stir mixed berries, orange juice, 1 tablespoon agave nectar, cornstarch, and vanilla extract together in a separate bowl; spread into an even layer in an 8-inch square baking dish. Crumble the topping mixture over the berry layer.
- Bake in the preheated oven until topping is golden brown and berry layer is bubbling, 17 to 20 minutes; cool slightly before serving.
Hazelnuts really complement buckwheat, but feel free to substitute ground almonds, if you prefer. Oats are gluten free but they are often processed in a facility with wheat products. Make sure your package of oats specifies that it's gluten free.
What others are saying
Jen the Mighty says:
You had me at hazelnut meal, I have to admit. Buckwheat is an acquired taste, but luckily one I adore, and so should you! I love using chilled coconut oil instead of butter -- very cool!
Jessica Scott says:
I'm used to apple crumble, but this berry version with buckwheat is phenomenal. Instead of agave nectar, I used real honey, and it was perfectly sweet. This dish had delicious topping and lots of flavor. I'm so impressed with the way it turned out.