I have no excuse for the ‘no-post’ last week except that I didn’t plan ahead, meaning we had guests in town for a week, then my kids were off of school the next week for Spring break which was the week of the missed post, and since I knew I wouldn’t get around to it with them around, I should’ve written the post awhile back, but I did not. So I apologize. But that’s not to say that this won’t ever happen again, because it probably will some day, but I will try to let them be few and far between. Alright, let’s move on!
Last week was my 34th birthday and my sweet husband (and bff) made me a dessert he thought I’d like but boy was he wrong…I LOVED it! He knew I’d like it because of the ingredients: no dairy, no refined sugar but still sweet with a crumble topping and just amazing! And really, you can’t go wrong when there’s a crumble topping. He doubled the crumble topping from the original recipe because he knows me :). This is our modified recipe with the doubled crumble topping. Finish it off with a scoop of vanilla ice cream, or in my case, coconut milk vanilla ‘ice cream’ or coconut milk whipped topping. I hope you enjoy!
4 c sliced strawberries (frozen or fresh)
2 c blueberries (frozen or fresh)
1 Tbsp lemon juice
2 Tbsp corn starch or tapioca starch
1 1/2 c rolled oats
3/4 c almond flour or almond meal
1 c chopped raw walnuts or pecans
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt
2/3 c pure maple syrup
1/2 c coconut oil, melted
Vanilla ice cream or whipped cream (I use coconut milk ‘ice cream’ instead of dairy)
Preheat oven to 400 degrees and adjust rack to center of oven. Get out a 12 inch cast iron skillet(or 9×13 pan) and set aside. In a large bowl, toss together the strawberries, blueberries, lemon juice and corn starch. Spread the mixture in the skillet or 9×13; no need to grease. In the same bowl, whisk together the oats, almond flour or meal, nuts, cinnamon, ginger and salt. Add the maple syrup and oil and stir until combined. Spread the oat topping evenly over the berry mixture. Place in the center of the oven. Bake until the topping is golden brown and the fruit is bubbling, 25-30 minutes(closer to 30 if using frozen fruit). Serve warm or at room temperature with whipped cream or vanilla ice cream.