Very Berry Crumble
A nourishing version of the classic berry crumble — juicy berries baked under a golden oat topping.
Very Berry Crumble
A cosy, wholesome twist on the classic crumble
Serves: 6
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes
Ingredients
600g (about 4 cups) mixed frozen berries (raspberries, blueberries, blackberries, etc.)
2 tbsp (25g) coconut sugar (or adjust to taste)
1 tbsp (8g) arrowroot powder (or tapioca flour, or cornstarch)
1 tsp (5ml) lemon juice
1 tsp (5ml) vanilla extract
Crumble Topping
3/4 cup (170g) unsalted butter, cubed (or coconut oil for dairy-free)
1 1/4 cups (113g) rolled oats
1/2 cup (65g) wholemeal or buckwheat flour
3 tbsp (37g) coconut sugar
1/2 tsp ground cinnamon (optional)
Pinch of salt
Method
Preheat oven to 175°C (350°F). Lightly grease a 9-inch baking dish.
In a large bowl, mix berries, coconut sugar, arrowroot powder, lemon juice, and vanilla. Gently toss to combine, then pour into prepared dish.
In another bowl, combine oats, flour, coconut sugar, cinnamon, and salt. Add butter and rub in with fingers or a pastry cutter until it resembles coarse crumbs.
Sprinkle the crumble topping generously over the berry mixture.
Bake for 40-45 minutes, until golden brown and the berries are bubbling.
Cool slightly before serving. Enjoy with vanilla ice cream or yoghurt.