Back in 2018, I seriously picked up marathoning again after a hiatus of over 10 years. One of the many books I acquired along the training process for the 2018 New York City Marathon was Shalane Flanagan and Elyse Kopecky’s Run Fast and Eat Slow. If you’re looking to clean up your diet and and maximize your whole food experience, then I cannot stress enough how much you need this cookbook as part of your collection. A family favorite dessert is the Oregon Berry Crumble. This recipe comes together quickly and you can easily substitute the fruits if you have different preferences or have something different on hand. My sons prefer strawberries over raspberries so we made it with strawberries this time. I hope you enjoy this delicious treat!
Oregon Berry Crumble
Ingredients
- 2 cups berries of your choice
- 4 cups Blueberries
- 1 Tbsp Lemon juice
- 2 Tbsp Tapioca flour or Tapioca starch
- 3/4 Cups Old-Fashioned Rolled Oats
- 1/2 Cup Almond flour or Almond meal
- 1/2 Cup raw nuts, chopped
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger, ground
- 1/4 tsp Fine Sea Salt
- 1/3 Cup grade B Maple Syrup
- 1/4 Cup Virgin Coconut Oil, melted
Prepare
- First, preheat your oven to 400 degrees F. For this recipe you can choose either an 8X8 baking dish, a 10″ skillet
- Next, in a large bowl, toss the fruit, lemon juice and tapioca flour or starch. Spread the mixture on the bottom of whatever dish you are preparing it in.
- Then in the same bowl, whisk together the oats, almond flour or meal, nuts, cinnamon, ginger and salt. Add the maple syrup and oil, stir everything to combine.
- Spread the oat mixture evenly over the berry mixture.
- Place in the center of the oven and bake until the topping is golden brown and the fruit is bubbling. This should take 25 to 30 minutes. If the berries were frozen, add an extra 10 minutes.
- Finally, take out of the oven, let cool for 10 minutes and serve! If you’re feeling naughty you can add a few scoops of ice cream for dessert and also make it dairy free.
