Maple Pecan Frozen Berry Crumble

mikaela | wyldflour

4-6 bowls

Maple Pecan Frozen Berry Crumble

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

Frozen Berry Crumble:
• 8 cups frozen berries (I used 5 c. mixed berries, 2 c. blueberries, and 1 c. cherries)
• zest from 1/2 an orange
• 2 Tablespoons maple syrup
• 1/4 cup coconut flour or cornstarch
Maple Pecan Oat Topping:
• 1 1/2 cups oats (quick cook or old fashioned)
• 1 cup + 2 Tablespoons whole wheat or almond flour
• 3/4 cup pecans, finely chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup unsalted butter or coconut oil
• 1/2 cup grade A dark maple syrup

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large mixing bowl, stir together oats, flour (*almond if gluten-free!), pecans, and spices. Set aside.
3. In a cast iron skillet or large casserole dish, stir frozen fruit, orange zest, and maple syrup together. Then add coconut flour/cornstarch and stir until coated. Set aside.
4. In a microwave-safe dish, melt butter. In another microwave-safe dish, warm the maple syrup. Whisk maple syrup and butter together until combined. Pour over the oat mixture and stir until the oat mixture is moistened. (Large clumps may form.) Spoon oat mixture over the top of the fruit.
5. Bake the fruit crumble for 40 minutes. Then turn on the oven broiler and and broil 2-3 minutes, watching carefully to make sure the oat topping doesn't burn. Remove the fruit crumble to a cooling rack and let sit for 5-10 minutes, allowing the fruit juice to thicken slightly as it cools. Serve with vanilla ice cream or whipped cream!
6. Store the berry crumble in an airtight container in the refrigerator for up to five days. (Be forewarned - the longer it sits, the less crunchy the topping gets.)

Notes