Bursting with juicy, seasonal berries, fiber-rich ingredients, and nourishing fats, this Fourth of July berry crumble is layered with all the good stuff. Paired with yogurt for brunch, or spooned over vanilla ice cream for dessert, this is the perfect treat for your backyard get together.
‘Tis the season for heirloom tomatoes, refreshing smoothies, and heaps of grilled veggies. Summer food is the best kind of food. It’s that coveted time of year when sun-drenched afternoons turn into warm evenings, gardens are bountiful, and if you live in a place without humidity, your back patio is the most coveted dining room. Ultimately, there’s a rhythmic slowness to these days. And I look forward to it all winter long.
As a celebration of summer’s lingering moments, you’ll find me in my kitchen, making this rustic berry crumble. On repeat. The ingredients are simple, and it packs a sweet, flavorful punch. Crispy and crunchy on top, with seedy fruit seeping their natural juices below, it’s a wonderful breakfast, snack, or dessert. It feeds a small but hungry crowd. And while this recipe calls for berries, peaches or nectarines would be lovely too.
Simply put, seasonal eating is purchasing and consuming food at peak harvest. For example, Brussels sprouts are picked from September through March — winter produce. Conversly, digging into a bowl of stone fruit, in July, is seasonal eating.
Because of modern day agriculture, technology, and logistics, food is easily transported all over the world. Therefore, most metropolitan grocery stores carry the same produce, year-round. While this aids in access, it makes it harder to distinguish between what is grown in season, versus not. You can use this Seasonal Food Guide to learn more about what fruits and veggies are grown across the United States, by month.
When possible, try to source your berries locally (if not, buy frozen!). Not only do they retain their nutritional value, but supporting local farmers puts dollars back into your state’s economy. Furthermore, because berries are currently in season, buying organic is cost-effective. They’re on the Dirty Dozen list, so choosing organic is both better for your body and the planet.
Healthy Berry Crumble
- 4 cups mixed berries, fresh or frozen (blackberries, strawberries, blueberries, or raspberries)
- 1 tablespoon coconut sugar
- 1 tablespoon arrowroot powder (or corn starch)
- 1 tablespoon chia seeds
- 1 tablespoon lemon juice
- 3/4 cup almond flour
- 1/3 cup rolled oats
- 1/3 cup shredded, unsweetened coconut
- 1/4 cup chopped almonds
- 1/4 cup maple syrup
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch sea salt
- Preheat your oven to 350°F.
- In an 8×8 baking pan, toss together all ingredients for the berry filling. Mix with a spoon.
- In a large bowl, combine all crumble topping ingredients. Mix evenly.
- Layer the crumble mixture on top of the berries.
- Bake for 35-40 minutes, or until the berries are bubbling and the edges of the crumble have browned.
- Let cool for 10 minutes, then dig in.