Mixed Berry Crumble
Serve this crumble warm with a scoop of ice cream and you can’t miss. Vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer.
MAKES 8 SERVINGS – TOTAL TIME: 40 minutes; 15 minutes active
Ingredients
- 1 cup rolled oats
- 3/4 cup light brown sugar
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 1/2 cup unsalted butter, melted
- 4 cups fresh strawberries, stems removed
- 2 cups fresh raspberries
- 1 cup fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon arrowroot or cornstarch
- 1 teaspoon vanilla
Method
- Heat the oven to 400 F.
- In a large bowl, combine the oats, brown sugar, flour, salt, and zest.
- Add the melted butter and stir to mix. Reserve.
- Place the berries in a 2-quart baking dish and sprinkle with sugar, arrowroot or cornstarch, and vanilla. Toss gently to coat, until well combined.
- Crumble the oat mixture over the berries in the dish.
- Bake for 25 minutes, or until the topping is golden and the juices are thick and bubbly all the way around the dish.
- Let cool on a rack for 5 minutes before serving.
Nutritional Information
270 calories, 12 g. fat, 30 mg. cholesterol, 160 mg. sodium, 39 g. carbohydrate, 5 g. fiber, 3 g. protein
Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.
