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Caramel Blondie Brownie Berry Crumble

Makes about 9 servings


For the crumble mixture:

For the filling:

  • 8 C. pitted cherries
  • 3 T. gluten free, all-purpose flour

To Finish:


  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the Brownie Mix, water and oil. Mix well.
  3. If the cherries are very juicy, drain slightly – there should only be about 1/2 cup liquid with the cherries. Put them in a large bowl and add the flour, mixing to combine. Pour the mixture into a 1.5-quart baking dish. Spread the brownie mixture over the cherries to cover. Sprinkle with the crumbled Caramel Blondie Chewy Bars.
  4. Bake for 30-40 minutes, until the filling is bubbling and the center of the topping is baked through (you can test by inserting a toothpick into the middle and seeing if it comes out clean of raw batter).
  5. Cool at least 30 minutes. The filling will become thicker as it cools.
  6. Serve, storing leftovers covered in the refrigerator for up to 4 days.

Laurie Sadowski is the author of three cookbooks devoted to gluten-free, vegan, and allergy-friendly baking. Using baking chemistry as a basis, everything is developed — and guaranteed — to taste ‘just like the real thing.’ For more, visit lauriesadowski.com


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