Berry Good Crumble With a Disclaimer

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor
    Processor

I just can’t eat enough nuts and berries. They would dominate my desert island food list of “can’t live withouts”. In fact I almost went berry nutty -- all the way to the bathroom and back a few summers ago by over-indulging in this berry crumble. If I had to pick a dessert of choice, it would have to be anything berry – berry smoothies, berry pancakes, berry pies, berry strudels, berry cakes, berry muffins. Oh, the list of pleasures is endless. But the list of calories would also be too, if I allowed my mouth to open that wide. This berry crumble is the Switzerland in my war of heart and mind. It satisfies the need for a berry blast, but doesn’t blow up the hips.

I started making this crisp many years ago to keep in the fridge for a power brain study snack, and I revisited it a few years ago, much to my husband’s delight. Rob eats his “Blueberry Smash” (frozen blueberries, cottage cheese, natural yogurt and raw nuts) every night after dinner like clockwork. It is almost like he can’t sleep well without it. I gently suggested that there might be some berry good variations. He happily embraced this alternative, and there was soon a fresh baked berry crumble moving into the fridge every second day. All of our friends and family caught the berry nutty bug at our July 4th firework feast, and it quickly created a beast.

Everyone made their own versions to share, and that Summer was a blast. The recipe humorously landed in a homemade recipe wedding gift with a disclaimer! You see, as we were all championing the berry nutty movement, our bowels were down there revolting with a berry butty bomb. It wasn’t long before my pooh literally turned blue! Sorry to be gross, but there it is. The good news was that my “shit literally didn’t stink”. It smelt like fragrant berries. However, I quickly decided to take the path of least resistance, and that moderation was the key to the longevity of this recipe. Rob’s gone back to smashing instead of crumbling.

It turns out that too much of a good thing can make you blue! All joking aside, this recipe is quick, easy, healthy and delicious. It is a nutritional powerhouse with all of the antioxidants, vitamins, minerals, and protein. It is ok to be berry nutty; just not all the time.

You have been well warned.

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Berry Good Crumble With a Disclaimer

Berry Good Crumble With a Disclaimer

FRUIT MIX

  • ¼ cup cloudy unfiltered apple juice
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup strawberries
  • 1 pinch of Celtic sea salt
  • 2 tablespoons arrowroot starch dissolved in ¼ cup cold water

CRUMBLE TOPPING

  • 1 cup cloudy unfiltered apple juice
  • ½ cup pure maple syrup
  • 1 teaspoon natural vanilla extract
  • ½ cup white rice flour
  • 1 cup gluten free rolled oats
  • 1 cup raw walnuts
  • 1 cup raw almonds
  • ½ cup raw sunflower seeds
  • ½ cup raw pumpkin seeds
  • 1 cup shredded coconut
  1. Preheat oven to 180 C / 350 F
  2. To prepare the fruit mix – put all ingredients except the arrowroot in a saucepan on low, and simmer until reduced. Stir in the arrowroot and stir until thickened.
  3. Pour the fruit mixture into a well greased baking dish.
  4. To prepare the topping: put all of the dry ingredients into a food processor and pulse just a few times to get a crunchy texture – you want lots of big pieces for the texture. Fold through the sweeteners and essence to combine.
  5. Spoon over the fruit and bake for about half an hour or until golden brown. Serve with vegan cream for a quick, healthy breakfast, sweet snack, or easy dessert. Yum!

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