Cookbook Preview: Saskatoon Berry Crumble

Saskatoon Berries

I think of all the bounty that summer brings, berries are my absolute favorite. Last summer I bought some flats from the Farmer’s Market and froze what seemed to be a huge amount of berries. Sadly, they only lasted until November. So now I know. The freezer is already overflowing with frozen bags of pretty berries and I’m determined to cram as many in there as I possibly can, so we can enjoy them all winter. This week we’ve made saskatoon berry scones, saskatoon berry turnovers and saskatoon berry sorbet. Without doubt, though, my favorite way to eat berries (other than by the fistful) is in a crumble. This is my clean and healthy crumble recipe. Give it a try!

Saskatoon Berry Crumble with Maple Whipped Cream

Serves 6

4 cups berries, fresh or frozen

1 cup spelt flour

1 cup oats

1/2 cup coconut, unsweetened

1/2 cup almonds, sliced

2 tsp cinnamon

1/4 cup butter, melted

1/4 cup honey

1 cup whipping cream

1/4 cup maple syrup

Directions: Preheat oven to 350.

Pour berries into the bottom of a 9 inch round baking dish.

Mix the dry ingredients together in a large mixing bowl. Add melted butter and honey and stir until ingredients are slightly moist. You can add more honey, teaspoon by teaspoon until ingredients are all slightly moistened.

Pour onto berries and spread evening. Bake until crumble turns golden, approximately 45 minutes.

Meanwhile, in the bowl of a mixer, fitted with the whisk, beat the whipping cream and maple syrup until soft peaks form. Serve crumble hot with a dollop of whipped cream.

Saskatoon Berry Crumble

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