Who thinks fruit crisps need to be baked? This rich red dessert certainly doesn’t. And by not baking, there’s less risk of nutrient loss. This crumble is easy to assemble and guaranteed to impress. More importantly, it’s chock full of antioxidants—the darling essential for heart-healthy goodness.
Wine pairing
Avoid after-dinner wines that are overly sweet, as they’ll overpower the berry crumble, causing fruit to be too tart. Choose a sparkling wine that is light and not too cloying, such as a Canadian Muscat produced from grapes grown selectively in areas such as BC, Ontario, and Nova Scotia.
Tip
Pack a little twist of additional flavour into your berry crumble with a little drizzle of blackberry ginger-flavoured balsamic. And if you have a penchant for vanilla, replace plain yogurt with vanilla yogurt or ice cream.
No-Bake Orange Berry Crumble
Ingredients
- 1/2 cup (125 mL) gluten-free flour
- 1/3 cup (80 mL) large flake old-fashioned oats
- 1/4 cup (60 mL) chopped raw almonds or cashews
- 3 Tbsp (45 mL) coconut or raw sugar
- 1/4 tsp (1 mL) cinnamon
- 1/8 tsp (0.5 mL) salt
- 1/3 cup (80 mL) coconut oil
- 1 cup (250 mL) fresh blackberries
- 1 cup (250 mL) fresh blueberries
- 1/3 cup (80 mL) fresh raspberries
- 1 orange, zest and juice
- 1/2 cup (125 mL) plain yogurt
Nutrition
Per serving:
- calories292
- protein6g
- fat16g
- saturated fat11g
- trans fat0g
- carbohydrates33g
- sugars13g
- fibre5g
- sodium47mg
Directions
01
In medium-sized bowl, combine flour, oats, nuts, sugar, and seasonings. Stir to blend.
02
In 10 in (25 cm) skillet, melt coconut oil over medium heat. Remove from heat and stir in flour mixture until crumbly. Return to medium heat and stir until streusel is as toasted as you like. Transfer to bowl. Cool and store in sealed container at room temperature for up to 1 week, if youu2019d like.
03
In large bowl, combine berries, orange zest, and juice. Gently toss. Divide among 4 serving bowls. Sprinkle toasted streusel overtop. Serve with dollops of yogurt.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
