Mixed Berry Crumble
Crumbles seem to hove all the deliciousness of a pie without the labor. This recipe comes together in a snap. Feel free to experiment with whatever berries are in season: Marionberries, strawberries, huckleberries, and raspberries can all be substituted in this very adaptable recipe.
NotesVEGAN VARIATION: Substitute ½ cup coconut oil for the butter.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Taste and Texturefruity, sweet
Type of Dishdessert
- 4 cups (2 pints) fresh blackberries
- 2 cups (1 pine) fresh blueberries
- 2 tablespoons Sucanat
- 1 teaspoon lemon zest
- 1 tablespoon light spelt flour
- 2/3 cup rolled oats
- ½ cup Sucanat
- 1/4 cup light spelt flour
- ½ cup (1 slick) butter
- ½ cup finely chopped walnuts
- 2 teaspoons ground cinnamon
Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie plate.
To make the filling, in a medium bowl, combine the berries, Sucanat, lemon zest, and flour.
To make the topping, in a food processor, pulse the oats, Sucanat, flour, butter, walnuts, and cinnamon until just combined. Pour the berry filling into the prepared pan and sprinkle the topping over the top.
Bake until the topping is golden brown and the juice is oozing and bubbling, about 40 minutes.
2014 Jennifer Katzinger