Berry Crumble

I love to adapt this recipe to whatever is in season. Blueberries and blackberries are amazing in late spring and early summer and I always swap in stone fruits in July and August. This recipe is a little lower on added sugar than is traditional in a crumble, but that lets the natural sweetness of the berries shine. Photo by Tanner Boyles.

Serves 8

Ingredients

For crumble topping

3 cups organic rolled oats (I used Bob’s Red Mill organic gluten-free rolled oats)

¼ cup chopped walnuts

¼ cup large flake unsweetened coconut

1 teaspoon cinnamon

2 tablespoons organic cane sugar

¼ cup cold salted butter, cut into small cubes

3 cups fresh blackberries

2 cups fresh or frozen blueberries

1 tablespoon fresh lemon juice

1 tablespoon arrowroot powder

2 tablespoons organic cane sugar

¼ teaspoon sea salt

Instructions

Preheat the oven to 350°. Grease a 7- x 11-inch baking dish with butter or coconut oil.

To make topping: In a small mixing bowl, combine the oats, walnuts, coconut, cinnamon and sugar. Add the butter and pinch together with fingers to form a loose crumble.

In a separate bowl, gently fold berries with lemon juice, arrowroot, cane sugar and salt. Add the berry mixture to the prepared baking dish and top with the crumble. Bake for 35-40 minutes until the top is golden and the berries are bubbling. Allow to cool slightly and serve with your favorite vanilla ice cream. For a healthier option I love to serve it with Backyard Buffalo’s plain chakka (strained yogurt).