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Summer Berry Oat Crumble

Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Keyword: berry crumble, blueberries, blueberry crumble, desserts, gluten-free, paleo-friendly, strawberries, summer recipes

Ingredients

For the Filling

  • 5 cups berries or fruit of juice, washed and dried (or completely frozen)
  • 1 medium lemon, juiced
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1 tbsp arrowroot starch

For the Topping

  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup oat flour (or gluten-free all-purpose flour)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 6 tbsp butter, melted (or coconut oil)
  • 1/3 cup maple syrup
  • 2 tbsp coconut sugar (or brown sugar)
  • 3/4 cup pecans, halves and pieces

Instructions

  • Preheat oven to 350ยบ F. In a large bowl, gently combine the blueberries, strawberries, lemon juice, maple syrup, vanilla, and arrowroot flour. Stir gently but thoroughly so that everything is well-coated. Pour into a 9-inch pie dish or baking dish.
  • In another large bowl, combine the oats, flour, salt, cinnamon, and nutmeg. Pour the melted butter over the top followed by 1/3 cup maple syrup. Mix together thoroughly. Add the coconut sugar and pecans, and work it into the topping until it feels crumbly.
  • Scoop the crumb topping on top of the berries in large mounds, and spread the mixture across the top evenly.
  • Bake for 45 minutes, or until golden brown. Serve warm with vanilla ice cream, or let cool completely and store in the fridge for up to seven days. Enjoy!