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5 from 17 votes

Easy Fresh Berry Crumble with Orange Cream

Fresh berries under a gluten-free crumble topped with orange cream.
Prep Time10 mins
Cook Time30 mins
Course: Dessert, Fruit
Cuisine: American
Servings: 9
Calories: 198kcal
Author: Judy Purcell

Ingredients

For the Orange Cream:

  • 1 cup half and half
  • 2 teaspoons orange zest (1 small orange)
  • 2 egg yolks
  • 1/4 cup honey
  • 1 1/2 teaspoons Grand Marnier

For the berry filling:

  • 2 cups sliced fresh strawberries
  • 2 cups fresh blueberries
  • 2 teaspoons cornstarch , or sweet rice flour
  • 2 tablespoons coconut palm sugar
  • 1/4 heaping teaspoon ground cardamom
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter , divided

For the Crumb Topping:

Instructions

  • Heat oven to 375°F.

For the Orange Cream:

  • Zest the orange directly into the half and half in a saucepan and heat over medium-low, stirring occasionally, until bubbles begin to break the surface, about 5 minutes. Remove from heat. 
  • In a mixing bowl, whisk together egg yolks and honey until combined. Whisk in ½ cup of the heated mixture to warm the egg yolks, then whisk the egg mixture into the remaining orange sauce in the pan. Return to medium-low heat and continue to stir until sauce thickens and coats the back of a spoon, about 5 minutes. 
  • Pour the sauce into a bowl set inside a larger bowl with ice to help chill the sauce quickly. Stir occasionally until cooled, about 10 minutes. Refrigerate until ready to serve. Just before serving, stir in Grand Marnier. Note: The orange cream can be made up to a week in advance.

For the berry filling:

  • Prepare 8x8 baking dish with 1 tablespoon butter. Arrange the berries in an even layer in the dish and sprinkle evenly with cornstarch, palm sugar, cardamom, and vanilla extract. (It doesn't matter if the berries are layered or mixed with the dry ingredients in a bowl--layering just saves washing an extra dish). Dot with remaining butter.

For the Crumb Topping:

  • Mix the almond flour, oats, palm sugar, and cinnamon in a bowl until well combined. Press the softened butter into the dry ingredients, mixing with your finger tips until combined and crumbly.
  • Sprinkle topping over the layered ingredients and bake for 30 minutes, until bubbly and browned. Serve with Orange Cream.

Notes

  • Cointreau or Tuaca can be substituted for Grand Marnier.
  • Leftover Orange Cream can be refrigerated for up to 1 week or frozen.
  • Serve as a substitute for syrup on waffles or pancakes.
  • Serve crumble over vanilla ice cream and drizzle orange cream on top.

Nutrition

Calories: 198kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 98mg | Potassium: 74mg | Fiber: 2g | Sugar: 14g | Vitamin A: 335IU | Vitamin C: 22.6mg | Calcium: 27mg | Iron: 0.5mg