Flashback Friday: Blueberry Strawberry Crumble
It’s Fridayyyyy!! And it’s a long weekend! I think I live for long weekends. Annnnd college football starts! Yes, I am clearly excited about all of this.
Also, I just realized I have only posted fruity recipes this week. Sorry, I will try to refrain from all the fruitiness next week.
Typically when I do my Flashback Friday posts, I basically make the exact same recipe as the original post. This one is going to be a little different. The original post was more of a cobbler and I used boxed cake mix. I wanted to make this one a little healthier so this new version is a blueberry strawberry crumble.
Can we also talk about how ridiculously confusing it is trying to figure out the difference between a cobbler, crumble, crisp, buckle, etc.. Seriously they are all almost the exact same thing. I’m pretty sure when oats are involved, it is a crumble. If I am wrong about this then please forgive me.
Ok, so what do I love about this new crumble version? Pretty much everything. I didn’t use much sugar except for a few tablespoons in the topping. Instead of using just butter, I also used coconut oil. This dessert is not super sweet, but I think that is what I like about it. It will satisfy your sweet tooth without weighing you down.
Blueberry Strawberry Crumble
- 1/2 pint fresh blueberries
- 1 pint fresh strawberries, hulled and sliced
- 2 tsp. lemon juice
- 1 cup quick oats
- 1/2 cup whole wheat flour
- 3 tbs. light brown sugar
- 1 tbs. granulated sugar
- 3 tbs. unsalted butter, melted
- 2 tbs. coconut oil, melted
- 1/2 tsp. cinnamon
- pinch of salt
- whipped cream or ice cream for serving on top
- Preheat oven to 350 degrees F.
- Mix together the blueberries and strawberries in an 8×8 baking dish. Stir in the lemon juice.
- In a mixing bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
- Pour in the melted better and coconut oil and mix until it is well-combined with the dry ingredients. The mixture should be crumbly.
- Spread the mixture on top of the fruit in the baking dish so that the fruit is covered. Bake for 25-30 minutes until the fruit is bubbling and the crumble is golden.
Calories per serving: about 200; Fat per serving: 9g
Original Post: Blueberry Strawberry Crumble