Breakfast doesn't get better than this very berry crumble!
(prep time)Ingredient Prep: 20 minutes - Cooking Time: 45 minutes - Total Time: 1 hour 5 minutes
When life provides little surprises I've found it best to take full advantage of them. So when we found frozen strawberries at our local farmers market, in February no less, we had to do something special with em!
With that said, it gives me great pleasure to introduce our version of the berry crumble!
Refrigerate covered for up to 6 days. If using frozen berries, make sure to only thaw enough to break them apart. Berries should still be frozen.
- 2 apples (sliced and cored)
- 2-3 cups fresh or frozen berry of choice
- 1/2 lemon (juiced)
- 3 cups rolled oats
- 3 cups spelt flour
- 1/2 cup coconut oil
- 1/2 cup olive oil
- 1/3 cup filtered water
- 3/4 cup organic sugar
- 3/4 tsp. kosher or sea salt
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
(nutrients)Serves 12 (bars): 403 calories per serving, 6.6 grams of protein, 19.2 grams of fats (9.4 grams saturated fat, 7.2 grams monounsaturated fat, 1.8 grams polyunsaturated fat), 56.4 grams of carbohydrates 7.7 grams from fiber
view full nutrient report
(Data report based on a 2000 calorie diet. Report provided by SuperTracker via usda.gov)
(directions)Making the Crumble
Preheat the oven to 350 degrees.
Add the apple slices, berries, lemon juice, 1/4 cup of sugar and 1/4 tsp. of salt to a large bowl and mix thoroughly and evenly. Set aside.
Thoroughly mix the oats, flour, cinnamon, baking powder, baking soda, 1/2 cup of sugar and 1/2 tsp. of salt in a large mixing bowl.
Add in the coconut oil, olive oil and water then mix evenly until all lumps are gone.
Add 2/3 of the crust mixture to a large baking dish and press into place evenly.
Layer the fruit and berry mixture on top of the crust (in the baking dish) then top off with the other 1/3 of the crust mixture. Bake for 45 minutes.
Remove from oven and allow to cool for 30 minutes.
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