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1
In a large bowl, toss the raspberries with the sugar, rose water and cornstarch.
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2
Cover and let stand for 15 to 30 minutes.
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3
Meanwhile, preheat the oven to 350 degrees, and butter a 2-quart baking dish.
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4
Transfer the fruit to the baking dish, making sure to scrape in all of the liquid from the bowl.
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5
Place in the oven for 15 minutes.
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6
Remove from the oven, and spread the crumble topping over the fruit in an even layer.
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7
Return to the oven for 15 to 20 minutes until the crumble is bubbling and nicely browned.
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8
Allow to stand for at least 15 minutes before serving.
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9
Preheat the oven to 350 degrees.
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10
Cover a baking sheet with parchment.
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11
Place the oats, rice flour, ground flaxseeds, sugar, salt and nutmeg in a food processor fitted with the steel blade.
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12
Pulse several times to combine.
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13
Add the butter, and pulse until it is evenly distributed throughout the grain mix.
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14
The mixture should have a crumbly consistency.
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15
Spread the topping over the parchment-covered baking sheet in an even layer.
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16
Place in the oven, and bake 10 minutes.
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17
Rotate the pan, stir the mixture and bake another five to 10 minutes until nicely browned.
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18
Remove from the heat, and allow to cool.
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19
You can keep this in an airtight container or freezer bag in the freezer for several weeks.
