THE PERFECT DESSERT FOR SUMMER ENTERTAINING!
This dessert is the perfect summer dessert. Great for entertaining as it takes only a few minutes to prep and easy to make ahead.
I made this recipe before heading out to a friend's house for an evening BBQ. I wanted something quick, fruity, and low-carb as my friend was currently on a low-sugar diet for health reasons.
This dessert was just perfect! I kept the 1/2 cup rolled oats but replaced the natural sweeteners for zero-sugar alternatives and it turned out excellent! I went home with a clean dish!
This recipe was inspired off of one I saw on CookieandKate and at first I thought the use of yogurt would taste odd, but the natural tartness paired beautifully with the berries!
For the filling, I used frozen mixed berries that I had on hand (I always have a bag for smoothies) but I honestly feel this recipe would work well with a variety of different fruits – peaches, plum, apple, pear, cherries to name a few
I hope you enjoy this as much as we did!
Mixed Berry Crumble
A delicious dessert perfect for summer entertaining.
INGREDIENTS
- 5 cups fresh (washed) or frozen (thawed) berries of choice - I used a frozen mix that had blueberries, strawberries, blackberries, and raspberries.
- 1/4 cup honey or maple syrup (for vegan) or a zero sugar replacement (for low-carb - see notes for options)
- 2 Tbsp arrowroot flour or tapioca flour
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1/2 cup sliced almonds (can sub with any chopped or slivered nuts)
- 5 Tbsp coconut sugar or zero sugar replacement (for low-carb, see notes)
- 1/4 teaspoon salt
- 3 Tbsp melted butter or ghee (for dairy-free), or coconut oil (for vegan)
- 4 Tbsp yogurt (can use coconut or nut-based yogurt for dairy-free)
INSTRUCTIONS
- Preheat the oven to 180℃/350℉.
- In a 9" by 9" baking dish, mix together the berries, and the rest of the filling ingredients. Give everything a good mix.
- In a mixing bowl, stir together the crumble topping dry ingredients. Mix in the wet ingredients and stir until the mixture is moist throughout.
- With your hands, sprinkle the crumble mixture over the filling. Use your fingers to break up the mixture to evenly distributed it.
- Bake for 40 to 45 minutes, or until the filling is bubbling and the top gets golden brown. Let the crumble rest for 10 minutes before serving.
- Goes very well with vanilla ice-cream, frozen yogurt, or a dollop of coconut yogurt!
NOTES:
To make this dessert low-carb:
- In the filling, replace the honey or maple syrup with a sugar-free alternative. I used zero honey and it turned out wonderful.
- In the topping, replace the 1/2 cup oats with 1/4 cup additional shredded coconut + 1/4 cup additional sliced almonds and the coconut sugar with a zero sugar replacement. I used Lakanto here.
