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Healthy Berry Crumble

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Hi Everyone,

This Saturday I didn’t do to much, it was just to cold to do anything, so I stayed in, did a little baking, cleaned up the house and made this for you!

This is a lovely fruit crumble made with a mix of berries, oatmeal, almond meal and sugar.  It’s sweet but not to sweet and goes perfect with ice cream, on top of oatmeal, a topping on pancakes or do what I did and put it over yogurt.  So delish.  I could eat the whole baking dish, and I probably will.

This berry crumble is loaded with 6 gram of fiber and 4 gram of protein.  Perfect for an afternoon pick me up!  I used frozen Cherry Berry Medley from Trader Joe’s and I also threw in some fresh strawberries.  If your not a berry fan, make this with apples.  That would taste most excellent!  I plan on doing that next!


Berry Fruit Crumble – Inspired by Eat Yourself Skinny

Ingredients:

4 cups mixed berries, I used half fresh, half frozen

1 tbsp. maple syrup

1/3 oats, not quick oats (I used Trader Joe’s Gluten Free rolled oats)

1/3 cup almond meal

1 Tbsp + 1 tsp. brown sugar, packed

2 Tbsp. + 1 tsp light margarine or butter (I used Brumble and Brown, for Vegan use Earth Balance)

1 tsp. ground cinnamon

Directions:

Preheat oven to 350

In a baking dish add berries and maple syrup, give a light stir, set a side.

In a small bowl, add oatmeal, almond meal, brown sugar and cinnamon. Mix well, add butter and crumble together with a fork.

Add the oatmeal topping to the mixed berries.

Place in oven and bake for 30 minutes, until the top is light golden brown.

NOTE: If you don’t have almond meal, just grind some almonds in the food processor until crumbly. Don’t process to long to you’ll have peanut butter!  Worse case scenario use whole wheat flour.

Serves 6

Calories per serving:  165,  Fat:  6.2,  Cholesterol:  0,  Sodium:  32,  Potassium:  35,  Carbs:  24,  Fiber:  6.5,   Sugar:  10,  Protein: 4

I’m really happy with the outcome of this berry crumble and I love how low the calories are.  It’s chock full of good things.  Keep it refrigerated and it should keep for a couple of days, but I am sure it won’t last that long.  This crumble reminds me of summer and we know we all need a  little bit of summer right about now!

Have a great rest of the weekend!  Enjoy these flowers I got for you!  🙂

Oh one last thing, I’m in a virtual cookie sale to help benefit the Leukemia and Lymphoma Society.  Over 40 food bloggers will be making goodies for you and I to bid on.  I already saw some goodies I am bidding on like Chocolate Chip Bacon Cookies, Peanut Butter and Jelly Bars and Beer Banana Bread.  I’m making my Funfetti Cookies and Apple Cinnamon Peanut Butter.  Stop by check it out, there maybe some banana bread or brownies to your liking!  http://www.kitchenmisfit.com/baking-bidding-to-end-cancer/

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Comments

    • Jennifer @ Peanut Butter and Peppers says

      I would think regular flour would work or better yet if you have any almonds, place them in your food processor and process until it becomes crumbly.

      If you use flour, start with a 1/4 cup when you make the crumble mixture, then add in the butter and see what the texture of the crumble is like (I don’t want it to be to dry). If it seems to wet or not enough mixture add the remaining 2 tablespoons of flour.

      Try it out and see how it goes, I am sure it will turn out wonderful. Stop back and let me know, I’d be curious to know how it turned out by using flour.

      Have a great night!!! 🙂

      Reply

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