Bursting with juicy, seasonal berries, fiber-rich ingredients, and nourishing fats, this breakfast berry crumble is layered with all the good stuff. Paired with yogurt, a drizzle of tahini, or spooned over vanilla ice cream (yes, it totally passes as a wholesome dessert), it’s delightful anytime of day.
‘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. And while this recipe calls for berries, peaches or nectarines would be lovely too.
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.
Breakfast Berry Crumble
Ingredients
Berry Filling
- 4 cups mixed berries, fresh or frozen (blackberries, strawberries, blueberries, or raspberries)
- 1 tbsp coconut sugar
- 1 tbsp arrowroot powder (or corn starch)
- 1 tbsp chia seeds
- 1 tbsp lemon juice
Crumble Topping
- 3/4 cup almond flour
- 1/3 cup rolled oats
- 1/3 cup shredded, unsweetened coconut
- 1/4 cup chopped almonds
- 1/4 cup coconut sugar
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Instructions
- 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, except the coconut oil and vanilla extract. Mix evenly.
- Pour coconut oil and vanilla extract into your large bowl, mixing together with the dry ingredients. The dough will be a bit dry.
- 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.
Notes
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