Ever since I was a little kid, I’ve always loved berry crumbles.
Warm and melty, they’re just the perfect mix of delicious berries plus crumbly oats. I loved to help my mom make them, and of course I’d sneak in as many brown sugar chunks as I could get before sticking the fruity goodness into the oven.
This berry crumble is a healthified version of the classic berry crisp, and one that you can feel good about enjoying at any time of the day, whether it’s at breakfast, as a snack, or even as a healthy dessert. Plus, this recipe makes the perfect amount for one person so if you’re like me and always looking to make little treats for yourself, it’s a good one to have around!
Here’s the recipe:
1/2 cup berries (I used fresh blueberries)
1/4 tsp corn starch (or substitute like potato starch or tapioca starch)
1 Tbsp coconut sugar
1 Tbsp almond milk (or other milk)
2 Tbsp quick cooking oats
1 Tbsp whole wheat flour or oat flour
1 tsp coconut oil (melted beforehand)
1/4 tsp cinnamon
1/8 tsp salt
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: About 50 minutes
Heat your oven to 350 degrees Fahrenheit. Mix the berries and corn starch together in a small bowl. In a separate bowl, mix together the coconut sugar, oats, flour, cinnamon, and salt. Stir in the almond milk and coconut oil so it forms a crumbly mixture, then sprinkle over the berries.
Bake for about 30 to 35 minutes or until the top is slightly browned and the berries are starting to bubble on the sides.
Let sit for a few minutes, then serve while still hot. Top with a scoop of greek yogurt or frozen yogurt for an extra treat!
Macros per entire recipe: