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–+ servings
Kate Ramos

Summer Fruit Masa Cookie Crumble {Gluten-Free, Vegan}

Inspired by Crepes of Wrath While I enjoy most cobblers and crisps and things of those nature warm with ice cream The Professor and I both agreed this dessert was better chilled a little bit or at best room temperature. As for the lavender I had some in my garden and I love the lavender-berry combo, but you could omit it and add 1 teaspoon vanilla extract instead.
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Servings: 8 Servings
Ingredients Method

Ingredients
  

  • 1 recipe Coconut Masa Shortbread dough chilled
  • 5 cups chopped ripe fruit I used pitted and halved bing cherries, whole blueberries, and quartered strawberries
  • 1 tablespoon GF cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon fresh lavender buds plus more for garnish
  • 2 tablespoons fresh-squeezed lemon juice

Method
 

  1. Heat oven to 350°F and arrange a rack in the middle.  Grease a 7 x 11-inch baking dish and set aside.
  2. Combine fruit, cornstarch, sugar, lavender, and lemon juice in a medium bowl and stir until cornstarch and sugar have coated the fruit.
  3. Crumble two-thirds of the dough in the bottom of the baking dish. Spread fruit mixture evenly over the dough and then crumble remaining dough on top, covering evenly.
  4. Bake until fruit is bubbly and top is golden brown, about 1 hour. Let sit at least 30 minutes before serving with ice cream and an extra sprinkling of lavender buds.

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