We’ve made quite a few food changes in our home over the last two years (more on that soon, I promise!). One of those big changes includes regulating our processed sugar-intake. Of course, we love dessert & would never eliminate it from our diets. But as with all things, moderation is key.
I love a delicious slice of cake or pie just like the rest of ’em, but I’ve come to appreciate & even crave the simple sweetness of fruit. There’s nothing quite like in-season berries during the summer months!
In celebration of Berries & Cherries Sale at Whole Foods Market (starting June 28th through July 4th!), I thought I’d share my favorite ever-evolving crumble recipe! You can use any berry that you like, mixing & matching whatever you may already have in the fridge or freezer.
I so appreciate that Whole Foods Market offers a wide variety of fruit that is organic, responsibly grown and/or local because you will find cherries & some berries on this year’s Dirty Dozen List! Whole Foods has a commitment to supporting farmers and their families who address sustainability, soil health, pesticide use, worker welfare, water quality & so much more. Plus, who doesn’t love to save a buck or two during this upcoming week’s berry & cherry sale?!
I plan to bring this crumble recipe with us to the river this weekend for our family’s Fourth of July festivities! It’s also a delicious addition to any summer potluck or enjoyed on the front porch during the heat of the day & it’s so much easier to throw together than baking a fancy pie.
It’s quick to make with simple ingredients & was inspired by my friend, Amanda (@awilsonwellness on Instagram), & her yummy blueberry crumble. I must mention, she’s a wealth of knowledge if you’re looking to incorporate more whole foods into your daily diet.
I hope you enjoy this crumble just as much as our family does!
See below for recipe…
Berry Cherry Crumble
Ingredients:
– 4 cups of berries & cherries (pitted), fresh or frozen… I used frozen cherries & fresh blueberries both from Whole Foods & their quality was amazing!
– 1 cup old fashioned oats
– 1/2 cup almond meal
– 1/4 cup halved pecans
– 1/4 cup maple syrup
– 2 tablespoons olive oil
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon salt
– dash of cinnamon
Directions:
Preheat oven to 350 degrees. Mist a pie dish with olive oil spray & layer your berry/cherry mixture inside the dish. Set aside.
In a medium-sized bowl, mix together oats & almond meal. Sprinkle the pecan halves on top, crushing them in your hands as you add them to the bowl. Add maple syrup, olive oil, vanilla extra, salt & cinnamon to your bowl & mix until your oats are wet & the ingredients are lumpy.
Spoon your lumpy oat mixture on top of the fruit until a thin layer is covering most of the berries & cherries. Bake for 40-45 minutes until your fruit is bubbling. Turn on the broil & allow to cook for 3-5 minutes until the top oat layer is golden brown.
Enjoy with a delicious scoop of vanilla bean ice cream on the front porch!
Do let me know if you try this recipe with your bounty of berries & cherries this season!
love,
natalie
*Disclosure: I have a partnership with Whole Foods Market & was compensated for my work, but all words & opinions, recipes & inspiration are my own.