This versatile brown betty recipe has a sweet, crumbly topping that compliments the fruit compote beneath it perfectly. It gets its amazing coconut flavour from three sources: shredded coconut, coconut oil, and coconut flour. Serve a spoonful over a scoop of premium vanilla ice cream or dairy free coconut ice cream for an informal dessert or easy weeknight treat.
What you’ll need:
3 cups of rhubarb, chopped
2 cups of berries such as halved and pitted cherries, raspberries, or quartered strawberries (or 1 cup gf – and bread crumb free – fruit jam)
1 orange, juiced and zested
¼ to 1 cup sugar
½ tablespoon cornstarch – optional
1 cup coconut flour
1 cup gluten free oats
1 cup coconut
¼ cup sugar
½ cup melted butter or coconut oil
LOTS of gluten-free vanilla ice cream or dairy free coconut ice cream
What you’ll do:
Preheat oven to 375 degrees and grease medium size baking dish.
Place rhubarb, berries, the zest and juice from the orange, and first amount of sugar in sauce pan over medium heat. Cook until fruit is tender, stirring often.
TIP: Add the sugar by ¼ cup and test for sweetness after each addition. You may want to add more or less depending on the sweetness of the fruit and on personal taste. The brown betty shown in the photo was made with rhubarb, 1 cup cherries, and a ¼ cup of strawberry jam. We used ½ cup of sugar.
TIP: Some mixes of rhubarb and berries will have more liquid than others. If you feel the compote is too watery, remove ¼ cup, stir in ½ tablespoon cornstarch and return to pot. The sauce will thicken as it comes to a boil on the stove.
In medium bowl, mix together coconut flour, oats, shredded coconut and ¼ cup sugar. Add melted butter or coconut oil and mix thoroughly.
Pour fruit mixture into baking dish and spoon topping over top.
Bake until browned (about 15 minutes).
Like coconut? Try our double coconut delight squares.
Photo credit: gf and me 2013