Berry Crumble

The best recipes are the ones you never intended to create. This recipe was me just throwing a bunch of scraps and ends together to make a quick Shabbat dessert. Truthfully in the summer months I just stick to making my Healthier Peach Cobbler because it’s so simple and really highlights the delicious Israeli peaches in the peak of their deliciousness. But this crumble is great for all year round because I used FROZEN BERRIES! I was skeptical when I made it. Fresh fruit is always a winner, and frozen fruit is best to be kept for smoothies. But something about this combo turned out so unbelievably addictive.

The key to using the frozen berries is to thaw first. Once thawed, I drain any excess liquid, and then throw the berries straight in the filling mix. I haven’t tried this with fresh berries believe it or not, but I can only imagine how insanely good the fresh version might be. So if you have on hand and feel like splurging, definitely give it a try!

The other great thing about this recipe is its versatility. You can make a ton in a casserole dish, less in a loaf pan, or even make some individual servings in ramekins as pictured below. And I have to say, this is a pretty healthy, low sugar dessert option that makes a surprisingly good breakfast! One of these ramekins packs in 4 grams of protein and 10 grams of healthy fats and loaded with complex carbs from the oats! A great way to start the day if you ask me.

Storing

This crumble can be kept in the fridge for up to a week. So if you do use it as a breakfast option, you have a nice stash to work with for the week.

Modifications

• This recipe uses rolled oats aka old fashioned oats. I wouldn’t recommend swapping to quick cooking oats only because of the nutritional benefits you’ll be missing out on. But If that’s not a concern, quick cooking oats will definitely work. If you want to read more about the different types of oats and their benefits, check out my Grain Guidebook.
• The maple syrup really develops the richness in the crumble, but you can definitely swap with honey or date syrup
• Coconut sugar is always interchangeable with regular sugar. The reason I like to have coconut sugar on hand is because it is a really low glycemic index sugar. This means the way the body processes the sugar is slower and over time rather than leaving you with a rapid rise in blood sugar, which always results in a rapid crash (i.e the infamous sugar crash). It’s a really great ingredient to just have on hand. I find Tvuot’s brand to be most readily available in stores, but there are a lot of options floating around, so you can definitely keep your eye out for sales if you’re concern is cost.
• Arrowroot powder is just a healthier swap for cornstarch, but unless you have sensitivities to cornstarch, really no need to use arrowroot instead of cornstarch since this recipe uses such a small quantity.