Healthy Berry Crumble
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
12 servings
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Calories
214 kcal
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Course
Dessert
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Cuisine
American, International
Healthy Berry Crumble
Description
The Healthy Berry Crumble uses a mix of berries such as strawberries, blueberries, blackberries, and raspberries, either fresh or frozen, brightened with fresh orange zest and juice. The addition of coconut sugar and a starch like cornstarch helps to sweeten and thicken the filling as it bakes.
The oat crumble topping includes rolled oats, oat flour, chopped walnuts, coconut sugar, and salt, brought together with melted coconut oil, maple syrup, and vanilla extract. The topping is worked until crumbly with a texture resembling wet sand. Baking results in a crisp, golden topping contrasting with the soft, bubbly fruit filling underneath.
Serving suggestions include pairing with vanilla ice cream. The recipe allows for substitutions like different nuts, sugars, or flour, and it can be doubled for more servings. Preparing the dish in advance by assembling but not baking is also possible, with refrigerated storage up to 24 hours before baking.
Leftovers keep up to three days refrigerated and reheat well in the oven or microwave with suitable care to preserve texture and avoid burning the berries.
Ingredients
Berry Filling:
- 5 cups mixed berries frozen or fresh (I like to do 2 cups fresh quartered strawberries, 1 cups fresh blueberries, 1 cup fresh blackberries, 1 cup fresh raspberries)
- orange zest from 1
- 1 tablespoon orange juice fresh
- 3 tablespoon coconut sugar
- 2 tablespoon cornstarch arrowroot, or tapioca starch
Oat Crumble:
- 1 cup rolled oats gluten-free or regular, old-fashioned
- ⅔ cup oat flour
- ½ cup walnuts almonds, or pecans (optional), roughly chopped with bigger pieces
- ¼ cup coconut sugar
- ½ teaspoon salt
- ⅓ cup coconut oil butter, or vegan butter, melted
- ¼ cup maple syrup real
- 1 teaspoon vanilla extract pure
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish, pie dish, or 10-inch skillet with nonstick cooking spray or a little coconut oil. Set aside.
- Zest the orange and set it aside.
- In a large mixing bowl, toss the berries with orange juice, coconut sugar, starch (cornstarch, arrowroot, or tapioca), and orange zest. Pour into the greased pan.
- In a separate bowl, combine rolled oats, oat flour, chopped nuts, coconut sugar, and salt until well mixed. Pour the maple syrup, melted coconut oil, and vanilla on top, then mix using your hands until the mixture is crumbly feels and looks like wet sand.
- Sprinkle the oat mixture evenly on top of the berries.
- Bake for 32 – 42 minutes, until the top is golden crisp and the berries are bubbly. I baked mine for about 40 minutes.
- Let cool for 10 – 15 minutes before enjoying! I love serving mine with vanilla ice cream.
Notes
- Use fresh or frozen mixed berries; frozen can be used directly without thawing to maintain texture.
- Double the recipe in a 9×13-inch dish, adjusting baking time as needed.
- Substitute coconut sugar with brown sugar, granulated sugar, or honey for sweetness variation.
- Oat flour can be homemade or store-bought; almond flour is a possible alternative.
- The crumble can be assembled up to one day ahead and refrigerated; bake just before serving.
- Store leftovers for up to 3 days refrigerated in a sealed container and reheat in oven or microwave cautiously to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 113mg | 5% |
| Potassium | 124mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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