Although I have the worlds biggest sweet tooth, I am not the biggest fan of cooked fruit in desserts. Whether its a fruit pie, muffin, or cake – I never gravitate towards them. My family, however, are huge fans of any kinds of crumble, crisp or pie. A simple crumble is always the dessert request from them.
My feelings toward cooked fruit desserts changed after this recipe, a healthier option of a double berry crumble (it’s also small batch!). This recipe involves only a few raspberries and strawberries, topped with a crunchy almond and oat crumble.
It is our favourite to enjoy warm with a scoop of ice cream!
- In a medium bowl place sliced strawberries, raspberries, brown sugar, cinnamon and cornstarch. Use a wooden spoon to gently stir mixture together, continue until sugar has dissolved.
- Place mixture in the bottom of a small oven safe dish.
- In small bowl mix rolled oats, slivered almond and melted coconut oil. Crumble mixture over berries.
- Bake at 350 degrees for 25 minutes. If a crispier topping is desired, place dessert on broil for a few minutes - keeping a very close eye!