It’s that time of year again. That time of greening gardens, blue skies and bright berries. And if there are fresh berries, my berry crumble appears. I get invited to a lot of summer parties contingent upon my bringing this dish, and if I had a dime for every request for my berry crumble recipe, I’d be crazy rich by now. Although I’ve posted it a few times in various places, I finally had fun making a short video tutorial to prove how easy it really is (see below).
My vegetarian friend Robin showed me this basic recipe about 25 years ago. It’s evolved and I’m not even sure if it resembles his original instructions at this point!
I’ve gotten pretty creative with this recipe and it wasn’t difficult to make it gluten-free (although I rarely mention it to gluten eaters because if they don’t know, they don’t pre-judge and they are always shocked when they find out after the fact).
The crumble is easy to adjust for different fruit filling. Add cinnamon and ground cloves in fall to make an apple crumble.
Watch this quick 1 GD Minute video
and see how easy this berry crumble recipe is to make!
And here’s the written recipe…
what you need
(for 8 x 8in square pan – double for 9 x 13in pan)
serves 9 – 12 (and I never said it was low-cal, health food recipe!)
4 cups your favorite berries (washed)
1 cup oats (there are certified gluten-free brands)
1 cup all-purpose flour (I love Cup 4 Cup)
1 cup natural sugar
1 stick salted organic butter (softened)
optional: couple pinches cinnamon
optional: couple pinches powdered vanilla
what to do
- preheat oven to 375 degrees
- wash and clean up your berries, drain and set aside
- combine all the dry ingredients and the softened butter
- butter your pan
- line the pan with half of the crumble mix, patting it down firmly
- add the drained berries
- add remaining crumble mix to top
- bake for about 45 minutes, until berries are bubbling and top is golden
NOTE: awesome served warm with ice cream or homemade whipped cream!