Apple and Mixed Berry Oatmeal Crumble 3


This is one of those recipes that’s a must-make-must-have in winter.

No matter that berries are not in season… this is where frozen berries come in. Picked at their best and flash frozen, like many frozen veg, they are ideal to have on hand. Essential to not only flavourful smoothies, but to add to muffins, pancakes, quick breads, and all manners of winter baking.

If you know me at all, you’ll know I tend to try to make things lean towards the healthy side. It’s no biggie to switch up a few ingredients, without losing or sacrificing taste – only calories. This is the part that I should mention the crisp tasted like pie. PIE! How’s that for some kitchen wow factor~

Because I use good, fruity extra virgin olive oil in things like granola and many baked goods, I thought I’d try some in this recipe – subbing in for half the butter. Could I taste the difference? Nope. It just tasted good. Really good.

So… we have whole berries, sliced apples (with the peel left on), whole grain oats, oat flour/whole wheat flour, cinnamon and healthy olive oil. What a virtuous set of ingredients! What taste!

Apple and Frozen Berry Oatmeal Crumble

Baked in individual dishes, they are perfect to store and serve at any time. Who doesn’t like their very own, adorable portion? Why I called this a must make/must have…? Pop these in the oven when you sit down for dinner, for a fab cold weather dessert. Any leftover would be perfect for breakfast with a dollop of yogurt adding even more nutrition~ This will make 6 individual servings.

For the Fruit Mix:
2 large, golden delicious apples, cut into quarters, then smallish pieces, omitting the seeds (peel if you must, but they add a lot of nutrition & texture)
2 cups, frozen mixed berries – I used a mix of raspberries, blueberries, strawberries & cranberries
2 tsp lemon juice
1 tsp cinnamon
1 tbsp sugar
1 tbsp all purpose flour

Preparation:
Combine all  ingredients together in large bowl and set aside while you prepare the topping; you want the juices to start flowing from the fruit.

For the Crumble:
1/4 cup all purpose flour
1/4 cup oat or whole wheat flour
1/2 cup brown sugar
3/4 cup oats
1 1/2 tsp cinnamon
1/4 tsp salt
1/4 lb unsalted butter, cold, cut into small pieces
1/4 cup of good fruity extra virgin olive oil
splash water if necessary – to bring the mix together (it should clump together in large bits)

Preparation:
Preheat your oven to 350º
Line a shallow baking sheet/pan with parchment or foil, to catch any fruit drips (easier for clean up).
Combine all dry crumble ingredients together in a large bowl. Using your fingertips add the butter & oil and mix to crumbly texture – if needed add water to help the mix come together, a teaspoon at a time.

Stir the fruit mix and using individual ramekins of no more than 6 ounces evenly divide the fruit.
Top with the crumble and place on prepared baking pan.
Bake for 20 – 25 minutes, until the topping is lovely & golden and you see fruit juices bubbling up.
Remove from oven and let cool down before serving.
Any leftover makes an easy and healthful breakfast the next day.

 
 

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