Fruit Crumble
Over July 4th weekend I was inspired to eat as much red, white, and blue food as possible. As my Instagram feed flooded with patriotic and celebratory snacks, desserts, and cocktails, I realized that I had no special meal planned to create. Since our house was packed with guests and my parents had so kindly taken over the meal planning & execution for the weekend, I found the perfect place to step in: dessert. As someone with a serious sweet tooth who needs to end every meal with that deliciously perfect “last bite”, it is a shock that I am the daughter of my two non-sweet-loving parents. Because of that, I am usually the one in charge of making sure those who desire sweets are left satisfied. However, when it comes to weekends at the beach, I am incredibly lazy. With the spoiled NYC mentality of having my favorite ingredients just a few blocks away by foot, I loathe the idea of grocery shopping once I get to the shore. With options limited but a clear vision in mind, I scoured through our fridge & pantry and, with some serious luck, was able to find exactly what I needed to create this crumble. Plus, I had the handy dandy help of my dear friend @erinliveswhole to help answer any dessert focused questions I had (I said I loved eating dessert, I never claimed to love making it!). To say I was pleasantly surprised with myself was an understatement. Hell, even my mom was going in for thirds. I loved this dessert so much that not only did I eat it for breakfast the next morning, which is A-okay in my book given its stellar ingredients, but I also made an entire second batch the next night and went out to buy the much needed vanilla ice cream counterpart to round it all out. Trust me, you will please every single person at the dinner table with this one.
Ingredients (serves 6-8):
Filling:
Blueberries (2 cups)
Strawberries (2 cups)
Blackberries (1 cup)
Peaches (2)
Lemon (1/2)
Coconut oil (2 teaspoons)
Maple syrup (1 tablespoon)
Cinnamon (1/2 teaspoon)
Topping:
Rolled oats (1 cups)
Almond flour (1 ½ cups)
Coconut oil (2 tablespoons)
Maple syrup (2 tablespoons)
Cinnamon (1 teaspoon)
Optional:
Vanilla ice cream (1 pint)
Directions:
Wash all of the berries and quarter the strawberries, cut the blackberries in half, and dice the peaches into ½ pieces
In a 2-inch deep saute pan, add in all of the berries, juice of 1/2 lemon, 2 teaspoons of coconut oil, 1 tablespoon of maple syrup, and ½ teaspoon of cinnamon and mix well
In a separate bowl, combine all of the topping ingredients and mix until they have begun to lightly stick together and the liquid is evenly dispersed
Evenly spread the topping mixture on top of the berries in the saute pan
Place the pan in the oven at 425 degrees for 20 minutes and then place on broil for ~1-2 minutes, watching closely so that the crisp slightly browns on top but does not burn
Remove from the oven and serve warm on its own or alongside/on top vanilla ice cream
Allergen information:
Gluten free
Dairy free (omit or choose dairy-free ice cream)
Nut free (replace the almond flour with oat flour)
