Strawberry Blueberry Crumble

Strawberry Blueberry Crumble

A few years ago, while I was working in San Diego, there was this recipe for berry crumble in either Self or Shape magazine. It became my go to summer recipe for a healthy dinner topped with yogurt. I usually had it cold. I regret losing that recipe. One of the things I realized as I researched crumble topping is that it is so easy to play around with the recipe. It is not a very finicky recipe.

For this recipe, I am using frozen berries because that is what I eat year round. I really only buy fresh berries if they are on sale and I want to use it for a salad. For my smoothies or baking, I mostly use the frozen ones. It is cheaper for me and therefore more budget friendly. 

Strawberry Blueberry Crumble

For the Filling

1lb of Frozen Strawberries

1lb of Frozen Blueberries

2 Tbsp of Raw Honey

For the Crumble Topping

2 Cups of Oatsmeal

1 Cup of White Flour

1 Cup of Silvered Almond

1/4 Cup of Brown Sugar

1/4 Cup of White Sugar

1 Tbsp of Nutmeg

1 Tbsp of Cinnamon

Pinch of Salt

1 Stick of Unsalted Butter

Directions
For the Filling

Strawberry and Blueberry Mixed with Raw Honey

1. In a big bowl, mix together the frozen berries and the honey. Transfer to the baking pan. I am using to 3 cup Pyrex bowls because I am cooking for a friend and myself.

For the Crust

1. Preheat oven to 350F

2. Blend the silvered almonds and one cup of the oatmeal into a coarse powder and pour it into a big bowl.

Oats, Almond, Flour and Spices mixed with Buter

3. Add the rest of the dry ingredients for the crust. Cut the butter in chunks into the bowl of dry ingredients. Mix the butter into the dry ingredients with the fingertips until it resembles breadcrumbs. It should be slightly unevenly mixed with bigger and smaller lumps. You don't want the butter to blend into the crumbs.

Assembled Strawberry Blueberry Crumble to be baked

4. Transfer the crust to sit on top of the berries. Pat it down a little bit to get the crust stable. Slide the baking pan into the oven. Bake until the juices of the berries get bubbly and the crust browns deeply. This takes anywhere from 30-40 minutes. Just keep checking on it after thirty minutes.

5. When pie is done, let it sit and rest for at least an hour. I prefer mine after it has been chilled in the fridge and the top of the crust is crispy while the juices have been absorbed.