Seasonal Berry Crumble
To quote the words of my partner, “there are few greater joys than stepping out of an elevator, smelling delicious food aromas, then walking into your apartment and realizing the smells are coming from your home.”
As an avid cook who enjoys creating new recipes for the people I love to get excited over…this was the BEST.COMPLIMENT.EVER! Of course, the day he chose to walk in and say this just HAPPENED to be the day I decided to cave in and seduce his sweet tooth with a (somewhat) healthy dessert. So Ross, this recipe is dedicated to you my darling…the only person I know who will have pre-dinner gelato and then be upset after dinner when I suggest you’ve already satisfied sugar cravings...and mayyyyybe shouldn’t get the giant tiramisu and warm chocolate chip cookies. I love ya!
This recipe is for two types of people:
Those who have a major sweet tooth, are looking to switch to more natural forms of sugar or start to kick that bad habit altogether…while avoiding self- deprivation of course!
Those who love to cook and create, but don’t find traditional baking to be the easiest task (That’s me! I absolutely hate following recipes and making exact measurements, which is why most of my baked treats turn out to be treacherous.)
Okay so now that we’ve identified how you’ve found your way here…let’s get to work! This recipe is best when using berries when they are deliciously dark and ripe and of course in season.
The Ingredients: //
Fresh, organic berries (recommend a package each of strawberries, blueberries, raspberries, and blackberries)
3 Tbsp Organic Blue Agave Syrup
2 Tbsp Lemon Juice
1 Tsp Pure Vanilla Extract
4 Tbsp Coconut Oil
2 Tbsp Cornstarch
1 Cup Flour (gf options available)
1/2 Cup Organic Coconut Sugar
1 Cup Rolled Oats (gf option available)
1 Cup Raw Walnuts, chopped
1/2 Tsp Pink Himalayan Sea Salt
The Prep: //
Preheat oven to 350 degrees.
Rinse berries and add to baking dish. You can use one large glass dish or several small ones.
Toss in lemon juice, blue agave, vanilla extract and cornstarch making sure all berries are evenly coated in the mixture.
In a separate bowl combine the following dry ingredients: flour, sugar, oats, walnuts, sea salt, and about 1 tsp cinnamon. Mix evenly, then add coconut oil. Mash ingredients together with a fork or your hands, until you achieve a crumble-like texture.
Spread the crumb topping over the berries, but don’t worry about creating a totally even coat. That’s the beauty of a crumble!
Using a fork, create a few holes in the uncooked berry crumble, allowing some of the crumb mixture to penetrate the berries. (Note, don’t go overboard with this! We’re not mixing everything together, 90% of the crumb mixture should be on top.)
Bake uncovered for 35 minutes. Pull baking pan out of the oven and sprinkle a pinch of coconut sugar and cinnamon over the top. Place back in the oven and bake for an additional 5-10 minutes. The crumb layer should be a crispy brown and berries appear burst.
Let crumble sit for about 5-7 minutes to settle and firm.
How to Serve: //
Hot and fresh topped with dairy-free vanilla bean ice cream or coconut whipped cream! Warning, you may need to inform eager parties that the berries are likely very hot so eat with caution so they don’t burn their tongue and not be able to enjoy dessert as much. (This disclaimer is mostly meant for Ross though.)
Please comment below if you make this recipe and be sure to post a picture/tag me on Instagram, especially if you have any personal touches to share!