Humble Summer Berry Crumble (Cookin' with Jazz)

HUMBLE SUMMER BERRY CRUMBLE

by Jasmine De La Paz 

Tis the season for fresh, juicy, plump berries! I love berry season, and when berries are in abundance a fresh crumble is in order. Crumbles are a perfect breakfast or brunch item and are even better when shared with friends. Plus, it's pretty much like eating dessert for breakfast, but a lot healthier! 

Berries are my favorite fruit. Not only are they delicious, but are also full of anti-oxidants, vitamin C, and fiber. Did you know a strawberry actually has more vitamin C than an orange? In this warming crumble, the sweet berries have soft notes of cinnamon, vanilla, and cardamom - pairing so well the crunchy maple walnut oat topping. For this recipe, I decided to add fresh peaches to add more body to the filling. However, you really can add any fruits you like, and experiment! 

Humble Summer Berry Crumble Recipe 

serves 4-6 people 

Berry Filling 

• 1 heaping cup blackberries
• 2 cups sliced strawberries
• 2 sliced peaches 
• 2 tbsp coconut sugar
• 1 tsp cinnamon
• 1/4 tsp vanilla
• 1/4 tsp ginger powder
• 1/4 tsp nutmeg
• 1/4 tsp cardomom
• dash of salt 
• juice from 1/2 a lemon

Oat Topping 

• 2 cups gluten free oats
• 1 cup chopped walnuts
• 2 tbsp brown rice flour
• 2 tbsp ground flax
• 1 tsp cinnamon 
• 1/4 cup + 1 tbsp maple syrup 
• dash of salt 

Directions

Pre-heat oven to 375 degrees F. 

Add the fruit to a bowl, and combine with the coconut sugar, spices, and lemon juice. Stir, and set aside to marinate. 

Add all the dry toppings to a separate bowl and stir. Pour the maple syrup on top, and mix  until well combined. 

Lightly grease a baking dish with coconut oil, and pour the fruit filling in, spreading evenly. Top the dish with the oat crumble, until all the berries are covered. 

Place in the oven, and bake for about 35-45 minutes, or until the top is golden brown, and the fruit is bubbling. Allow to cool for about 10 minutes, and serve warm with yogurt. 

Best if enjoyed with friends! 

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