Triple Berry Crumble

 
berry crumble

This is one of the easiest desserts but also one of the most impressive. A triple berry crumble, made with frozen fruit. You can mix up the fruit used, apples, blueberries and dates are a divine combination, or how about rhubarb, apple and strawberries? Yum. Disclaimer: we always try the combos prior to recommending them!

This combo is a mix of frozen blueberries, raspberries and strawberries topped with a sugarfree oat and almond meal crumble topping. No thawing required. Mix and bake. Our favourite way to cook!

Yield: 4 servings
Time: 30 minutes

Fruit Mix:

  • 2/3 - 1 cup frozen mixed berries x 4
  • 3 tablespoons stevia (we like natvia)
  • 2 tablespoons gluten free flour, to coat**
  • Zest from 1 lemon

For the crumble topping you will need:

  • 1/3 cup stevia 
  • 1/2 cup almond meal
  • 1/4 cup rolled oats
  • 1/4 cup desiccated coconut 
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • A pinch of chilli flakes
  • 60 grams coconut oil, slightly melted
  • 1/2 tablespoon vanilla
  1. Preheat oven to 170 degrees C. Set aside 4 ramekins, or one larger baking dish.
  2. Mix the fruit with the stevia, lemon and flour (see below) until completely mixed through. You do not need to thaw the fruit, in fact, this recipe works 10 times better if you don't!
  3. In a separate bowl, make the oat crumble.
  4. Mix the dry ingredients until combined, then using your fingers, work by pinching the coconut oil and dry ingredients to form clumps of crumble mix. The aim it so incorporate all dry ingredients with the coconut oil.
  5. Add vanilla and keep pinching the mixture until evenly combined. Evenly add the berries into the 4 ramekins. Top with the crumble and spread to an even layer, ensuring all ramekins have an equal amount of "chunky" crumble bits.
  6. Bake uncovered until the berry filling is bubbling, and the oat crumble is golden brown. Approximately 25 - 30 minutes. Let cool and enjoy with whipped coconut cream and extra coconut. Yum!

** This ingredient can be omitted. The result will be crumble with a more watery fruit consistency.. Don't be alarmed, the water in the fruit will cook with the stevia, and this will thicken as it cools, so when we say watery, we mean, less thick. We like both methods equally, but know that the traditional way is to add flour to thicken the fruit mix.

Lucy Lobodin