Not many words, today. Just frozen berry crumble.
But seriously. How are y’all surviving the winter? Lots of cozy blankets? Lots of extra thick hot chocolate? Living somewhere uber sunny and warm like a brilliant person? I’m eating bowls of maple pecan frozen berry crumble and justifying it with all of the good reasons . . .
- antioxidant-filled frozen berries
- refined sugar free–only maple syrup in this treat!
- easy dessert for everyone
- adaptable for vegan and gluten-free
- adaptable for whatever frozen fruit you have in the freezer
- crunchy oat & pecan topping
- perfectly warm and spiced to combat the four (FOUR?!) degree rocky mountain weather we’ve been having
If you want to stick to the healthy, refined-sugar free theme, try pairing this berry crumble with my unrefined cherry garcia ice cream. (Feel free to leave out the cherries and chocolate if you want plain vanilla.)
And enjoy!!!
mikaela | wyldflour
4-6 bowls
15 minPrep Time
40 minCook Time
55 minTotal Time
Ingredients
- 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
- 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
- Preheat oven to 375 degrees Fahrenheit.
- In a large mixing bowl, stir together oats, flour (*almond if gluten-free!), pecans, and spices. Set aside.
- 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.
- 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.
- 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!
- 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
Trying to stay refined sugar free, but in need of ice cream to top this berry crumble? Use this recipe for Unrefined Cherry Garcia Ice Cream, made with maple syrup. (And feel free to leave out the cherries and chocolate if you want plain vanilla.)
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