Berry Almond Crumble

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Summer temperatures have been out of control this year here in North Carolina! Truly out of control! And for me, when its too hot, I find that I want anything but chocolate to munch on.

I know, I KNOW!!

You’re probably thinking: Anything but chocolate?! Is this girl for real?

*nods* Yes, yes I am. But lucky for me, God created delicious, sweetly tart berries for such a time as this. And when I stumbled upon this recipe (thank you Pinterest!), I knew it was going to become my new go-to dessert.

Extremely easy to make, this Berry Almond Crumble contains a mere 8 ingredients, and is basically a dump and bake recipe. What could be more simple than that? 🙂

 

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*1.5 cup old-fashioned oats
*1.5 cup all-purpose flour
*2 tsp ground cinnamon
*4 TBPS maple syrup
*3 TBSP unsalted butter, melted and cooled slightly
*3 cups frozen berries
*1.5 TBSP cornstarch
*1 tsp almond extract

Preheat the oven to 350 degrees.

Lightly coat a loaf pan with nonstick cooking spray.

In a medium bowl, whisk together the oats, all-purpose flour, and cinnamon. Add in the maple syrup and melted butter, stirring until completely incorporated.

In another medium bowl, stir together the frozen berries, cornstarch, and almond extract until thoroughly combined.

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Transfer berry mixture into the loaf pan. Sprinkle the streusel on top of the berries, coating evenly.

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Bake at 350 degrees for 50-60 minutes, or until the streusel is golden and crispy.

All the crumble to cool for 5 minutes before serving.

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Baker’s Notes:
Ya’ll, this is one of my new favorite crumbles!! I absolutely loved the delicious flavors of the berries and that streusel – oh my, that S T R E U S E L!!! ❤ Absolutely fantastic!!

This crumble is delicious in multiple ways. If you’re in the mood for a decadent dessert, pair this with some vanilla bean ice cream. Looking to elevate the most important meal of the day, aka: breakfast? Add some vanilla yogurt. But believe me when I say this crumble doesn’t need anything else to make it taste good. It is beyond fantastic on its own!

I adapted this recipe from Amy’s Healthy Baking’s Clean Blueberry Almond Crumble.

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