Berry Good Crumble

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

I can’t eat enough nuts and berries. They make my desert island list of can’t-live-without foods. I almost went berry nutty all the way to the bathroom last summer over-indulging in this berry crumble.

I started making this crumble years ago when I was a college student. I'd keep it in the fridge as a study snack. I revisited this trusty recipe 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. He acts like he can’t sleep without it.

I gently suggested that there might be a berry good variation. He happily embraced this alternative, and there was soon a freshly baked berry crumble on rotation 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 berry lovin beast.

Everybody made their own versions of this basic recipe to share, and we had a berry loving blast of a summer. The recipe even humorously landed in a homemade cookbook 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 our pooh literally turned blue! Sorry if that's just a bit too much information, but there it was.

The good news was that our “shit literally didn’t stink”. It smelt like fragrant berries. However, we quickly decided to take the path of least resistance, and that moderation was the key to berry lovely bowels. Suffice to say, Rob’s gone back to smashing instead of crumbling. It turns out that too much of a good thing can make you blue...

When eaten in moderation, this recipe is quick, easy, healthy, and delicious. It's a nutritional powerhouse loaded with vitamins, minerals, antioxidants, fiber, and essential fatty acids. Just don't get berry greedy. You've been warned.

Berry Good Crumble

Berry Good Crumble

Serves 6 to 845 MINS

fruit mix:

crumble topping:

  1. Preheat oven to 350°F/180°C, and grease a rectangular baking dish with coconut oil.
  2. To prepare the fruit mix, throw the apple juice, berries, and salt in a medium saucepan, and simmer on low heat until reduced. Stir the arrowroot into the filtered water until well combined. Stir the arrowroot mixture into the berries, and simmer for about 5 minutes, until thickened.
  3. Pour the thickened fruit mixture into the greased baking dish.
  4. To prepare the topping, throw the oats, walnuts, almonds, coconut, sunflower seeds, pumpkin seeds, and flour into a food processor fitted with the s blade and pulse a few times just until the ingredients are slightly broken up and combined but still retain a rustic texture.
  5. In a medium-sized bowl, mix together the apple juice, maple syrup, and vanilla. Stir in the dry nut and seed mixture until well combined.
  6. Spoon this mixture over the fruit, and bake for about 30 minutes until slightly golden and bubbling.
  7. Serve warm or cold with cashew cream or ice cream.

Photo by Trent Lanz, and styling by Alicia Buszczak




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