#BerryTogether in collaboration with Driscoll’s Berry and the feedfeed

Sharing food with my family is one of my favorite acts. The time spent cooking my heart out in the kitchen is always worth it when I see the joy on everyones face after each bite.

I wish you could have seen the look on my mother-in-laws face after she took her first bite of this Sangria Berry Crumble. It made my heart so happy to see her enjoy her birthday dessert as much as she did! Joel loved it too which is huge because he’s not a sweets guy (except for boxed brownies). I used a combination of Driscoll’s berries: strawberries, blackberries, raspberries, and blueberries, and topped the warm crumble with french vanilla ice cream. Click the link in my bio or swipe up in my stories for the recipe! Or you can simply invite me to your next party and I’ll gladly make this for you

Sangria Berry Crumble:

• 6 ounces Driscoll’s blueberries
• 6 ounces Driscoll’s blackberries
• 6 ounces Driscoll’s raspberries
• 12 ounces Driscoll’s strawberries, cut in half
• 3 tablespoons coconut sugar
• 1 lime, juice and zested
• 2 tablespoons gluten free flour
• 1/4 teaspoon pink himalayan salt
• 3 tablespoons freshly squeezed orange juice
• 3 tablespoons red wine, I used Malbec

Oat crumble:

• 1 1/3 cup gluten free oats
• 1/2 cup gluten free flour
• 3/4 cup coconut sugar
• 1/2- 1 teaspoon cinnamon (I love cinnamon so I usually add more!)
• 1/4 teaspoon pink himalayan salt
• 6 tablespoons vegan butter, softened
• 1 teaspoon vanilla extract
• French vanilla ice cream for serving, diary or non dairy

Directions:

• Preheat oven to 375 F. 
• Spray a baking dish with nonstick cooking spray. Add all the Driscoll’s berries to the baking dish and toss in the lime zest and juice with a silicon spatula. Wish together the coconut sugar, gluten free flour and pink salt and then mix into the fruit mixture. Sprinkle this over the fruit and gently toss. Allow this to sit for 10 minutes. Drizzle the red wine and fresh orange juice over top.

Oat crumble:

• Combine the oats, coconut sugar, flour, cinnamon and pink salt in a large bowl. Mix in the softened butter and combine thoroughly. 
• Add in the vanilla extract and combine. Sprinkle the crumble evenly over top of the fruit. Bake for 35 minutes, or until the crumble on top is golden.
• Let cool slightly before serving, you still want it to be warm when eating. Serve with french vanilla ice cream (or chocolate peanut butter if you’re feeling wild like me). Enjoy!