Strawberry Blueberry Crumble
by Cathy Connally
Strawberry Blueberry Crumble
Category
Dessert
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Calories
172
An easy summer treat that is easy to make and healthy too. Ready in under 45 minutes. No need to order out. Make this one yourself.
Flavours: When strawberries and blueberries are at the height of ripeness, the natural sugars and flavours emerge enveloped in the earthy oats and almonds.
Benefits: Using some stevia or monk fruit, reduces sugar by 25%, has zero cholesterol and oats deliver fibre and protein and keep it gluten-free.
Equipment: Cutting board, mixing bowls, sharp knife, square baking pan, parchment paper, binder clip (optional), whisk.
Author:Cathy Connally
Ingredients
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2 cups (400 g) strawberries, preferably fresh
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½ tbsp (8 g) arrowroot starch or cornstarch
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2 cups (328 g) blueberries, fresh or frozen
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1 tsp coconut sugar or pinch pure monk fruit
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1 tsp lemon juice
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½ cup (45 g) large flake oats
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½ cup (48 g) almond flour
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1 tbsp (14 g) coconut sugar or ¼ tsp pure monk fruit
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½ tsp ground cinnamon
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6 tbsp (36 g) almond butter (or other nut or seed butter)
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1 tsp vanilla extract
Fruit layer
Crumble topping
Directions
Preheat oven to 350°F (177°C).
Fruit layer
Cut strawberries into bite sized pieces if they are larger.
Place fruit into a mixing bowl and add sugar, lemon juice and arrowroot starch and mix gently until the berries are covered in the arrowroot, sugar (or monk fruit) and lemon juice.
Place fruit into the parchment paper covered pan in an even layer. Set aside.
Crumble topping
Whisk oats, almond flour, sugar (or monk fruit) and cinnamon until there are no lumps.
In a small mixing bowl, mix almond butter and 2-3 tbsp of water until it forms a slurry.
Add the almond butter water mixture and vanilla extract to the oat mixture and mix until it forms lumpy texture.
Place the crumble topping as evenly as possible on the fruit layer covering it as much as possible. It is ok for some fruit to show through.
Bake for 25-30 minutes until the fruit is bubbling and the crumble topping is golden brown. If it is not brown enough, turn the broiler on for 1 minute. Be careful not to let the parchment paper burn.
Serving
Let cool for 10 minutes. Add coconut whipped cream and extra raw fruit on top for decoration. Serve immediately.
Nutrition
Calories 172, Fat 10.4 grams, Saturated Fat .8 grams, Cholesterol 0 milligrams, Carbs 18.2 grams, Fiber 5.2 grams, Sugar 8.5 grams, Sodium 3 milligrams