The crumble topping can be made up for 4 days in advance and stored in the refrigerator, making this dish perfect for a last minute decision for brunch or dessert. This is super simple and adaptable — sometimes I like a splash of dark balsamic in the filling, cardamom instead of cinnamon in the topping, or peaches alongside the berries.
Skillet Berry Crumble
For the crumble topping:
1 cup sorghum flour
1 cup unrefined cane sugar
1/4 cup tapioca flour
1/4 cup quinoa flour
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
10 tablespoons nondairy buttery spread, cold
For the berry mixture:
10 cups mixed berries, such as blueberries, blackberries, raspberries, sliced strawberries
1/4 cup pure maple syrup
3 tablespoons tapioca flour
Zest from 1 orange
Preheat the oven to 400F. To make the crumble topping, put the sorghum flour, sugar, tapioca flour, quinoa flour, cinnamon, and salt in a bowl. Whisk to combine. Use your fingers to work the buttery spread into the flour mixture, until large clumps form.
Put the berries in an 11 to 12-inch cast iron skillet. Mix with the maple syrup, tapioca flour, and orange zest until well coated. Sprinkle the crumble mixture over the berry mixture. Bake in the centre of the oven until the berries are bubbling and the topping is golden, 30 to 35 minutes.
Let stand at least 25 minutes before serving. Serve warm directly from the skillet.