Healthy Almond Berry Crumble
This juicy berry crumble tastes like summer! With a subtle hint of almond and plenty of cinnamon streusel topping, it’s the perfect dessert for any fruit lover. Cover and store any leftovers in the refrigerator for at least 4 days (if not longer!).
Ingredients
- ¾ cup (75g) old-fashioned rolled oats (gluten free if necessary)
- ¼ cup (30g) whole wheat flour or gluten free* flour (measured like this)
- 1 tsp ground cinnamon
- 2 tbsp (30mL) pure maple syrup
- 2 tbsp (28g) unsalted butter, melted (see Notes!)
- 6 cups (840g) frozen unsweetened mixed berries (see Notes!)
- 3 tbsp (24g) cornstarch
- 2 tsp almond extract
Instructions
- Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- In a small bowl, mix together the oats, flour, and cinnamon. Add in the maple syrup and butter, mixing until completely incorporated.
- In a medium bowl, toss together the frozen berries, cornstarch, and almond extract until thoroughly combined.
- Spread the berry mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 350°F for 35-45 minutes, or until the berry juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble chill for at least 2 hours after coming to room temperature before serving to help the juices to thicken.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's extremely important to measure the flour and oats correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour and oats in the crumble topping will make it dry and crumbly. (This is especially true of the oats; they act like little sponges and soak up lots of moisture!)
IMPORTANT BERRY NOTES – READ BEFORE BEGINNING: I prefer a triple berry medley with blackberries, raspberries, and blueberries.
Both fresh and frozen berries will work. I highly recommend tasting your berries first to make sure they're juicy and sweet! If they're not very sweet, then you may want to add sweetener to the filling so your crumble isn't tangy or tart.
If using fresh berries, then add 3-4 tablespoons of water to the berry filling, just before adding the cornstarch. (Without the water, the filling will be dry, and the cornstarch won't fully dissolve.)
If using frozen berries, do not thaw them. Toss the frozen berries directly with the cornstarch and almond extract.
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: You must let the crumble cool completely to room temperature and chill for 3+ hours before serving in order to let the blueberry juices to fully set. If you'd prefer to serve it warm, see my suggestion below!
OAT ALTERNATIVES: Quick cooking oats (also called "instant" oats or "one minute" oats) may be substituted for the old-fashioned rolled oats. Do not substitute steel-cut oats; they don't soften properly.
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour. Oat flour (and gluten free, if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent.
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
GLUTEN FREE VERSION: To make the crumble gluten free, use certified gluten free old-fashioned oats or certified gluten free quick cooking oats.
Almost any other gluten free flour will work — except for coconut flour. Do not substitute coconut flour because it makes the topping too dry and crumbly.
DAIRY FREE + VEGAN VERSION: For a vegan version, substitute Earth Balance buttery sticks for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.
NUT FREE VERSION: Substitute vanilla extract in place of the almond extract.
SERVING WARM: If you prefer to enjoy your crumble warm, then reheat individual portions once it has chilled in the refrigerator.
{gluten free, egg free, dairy free option, vegan option, low fat, lower calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.