👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C).
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2
In a large bowl, combine the mixed berries, 2 tablespoons of maple syrup, vanilla extract, and cornstarch. Toss gently until the berries are coated.
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3
Pour the berry mixture into an 8x8 inch baking dish.
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4
In a separate medium bowl, combine the rolled oats, whole wheat flour, chopped almonds, brown sugar, cinnamon, and salt. Mix well.
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5
Pour the melted coconut oil or butter over the dry crumble mixture and stir with a fork until moist crumbs form.
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6
Evenly sprinkle the crumble topping over the berry mixture in the baking dish.
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7
Bake for 30-35 minutes, or until the topping is golden brown and the berry filling is bubbly.
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8
Let the crumble cool for at least 15-20 minutes before serving, allowing the filling to set. Serve warm.
💡 Notes
Enjoy this crumble with a dollop of Greek yogurt, a scoop of homemade 'nice cream', or simply on its own. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a gluten-free version, ensure your oats are certified gluten-free and use oat flour or almond flour instead of whole wheat flour.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
5g
Total Fat
10g
Saturated Fat
6g
Carbs
45g
Fiber
7g
Sugar
22g
Sodium
80mg
Cholesterol
0mg
