Healthy Recipes mixed berry crumble

Published on April 9th, 2013 | by Andrea Bertoli

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mixed berry crumble

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Hopefully spring has sprung in your neighborhood– because this might be the perfect spring & summer dessert. Gorgeous fresh berries (here, strawberries and blueberries) and a classic, buttery crust yield a dessert of wondrous beauty and flavor. It’s really simple, pretty wholesome, and very delicious. And it is so totally pretty, especially thanks to my coworker’s Instagram. And thanks to Smitten Kitchen also, for always being a source of inspiration; I’ve adapted this recipe from her original rhubarb crumble here.

thanks to Cynthia and Instagram from this vintage-pretty photo!

Mixed Berry Crumble

For the filling:
3 Tablespoons orange juice
¼ cup sucanat (coconut sugar or brown sugar would be good too)
3½ Tablespoons cornstarch
Pinch of salt
2½ cups chopped strawberries
1 cup blueberries
For the topping:
½ cup whole wheat pastry flour
½ cup all-purpose flour
1 teaspoon baking powder
⅓ cup light brown sugar
2 teaspoons orange zest
½ cup butter or vegan butter, melted

  1. Heat oven to 375°F.
  2. To make the Filling: Whisk juice, sucanat, cornstarch, and a pinch of salt in a large mixing bowl. Add berries and stir to coat. Pour into an 8×8 baking dish or similar. Set aside.
  3. To make the Topping: Combine flours, baking powder, sugar, and zest in a large mixing bowl. Stir in melted butter until clumps form. Add more flour to make it more clumpy if it seems too runny.
  4. Cover fruit evenly with topping, crumbling with your fingers to make small clumps. Bake until crumble topping is golden brown and fruit is bubbly, about 40 minutes.

Yield: 6-8 servings


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About the Author

Vegetarian chef, educator, blogger, and yogi based on the gathering isle of Oahu. Follow her foodie adventures at Vibrant Wellness Journal, Vibrant Wellness Education, Green Living Ideas and Green UPGRADER. Find more from Andrea on Facebook, , Instagram and Twitter.



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