Ginger Berry Crumble

Contributed by Sarah Schneider

The Tig Archives 12 / 22 / 2014

When the team at Cooking Light reached out about an initiative they have called, Second Batch, I was all ears. First of all, I la-la-la-love Cooking Light and secondly, this idea is as thoughtful as it is easy to execute. The concept: when baking for the holiday season, make a second batch and “bake it forward” – sharing the treats, the love, and the gratitude with an organization or group of people that simply make the world a better place. Maybe it’s your local firefighters, or volunteers at your favorite charity, maybe it’s a teacher or nurse…maybe it’s your friend who has helped you through a difficult time. Whoever it is – let them know how appreciated they are by making them an unexpected batch of something endlessly tasty. May I humbly suggest my ginger berry crumble, perchance? I swapped some healthier ingredients with old standbys, making it guilt free and (dare I say?) even more delicious. It’s simple to throw together, and the recipients of both batches one and two will be equally pleased. And when you’re done baking, check out my story with Cooking Light here!

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Rinse all berries and place in a baking dish and toss with vanilla, lemon juice, maple syrup, and ginger.
  3. Prepare the crumble in a separate bowl. Start by mixing oats, almond flour, walnuts, salt, vanilla, cinnamon, and flax seeds (if you wish!), then add maple syrup and coconut oil.
  4. Use your hands to mix until combined.
  5. Pour the crumble filling evenly over the berries.
  6. Bake in the oven for 35-40 minutes until the fruit juices are bubbling around the edges and the crumble is firm and lightly browned.
  7. Serve as it is or with a dollop of yogurt or ice cream on top.

Keeps for 3-5 days in the fridge. Freezes and reheats oh so very well.

Images via: Meghan’s Own, Leite’s Culinaria

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Last Updated On January 21, 2019