Flashback Friday: Blueberry Strawberry Crumble

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.

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

Blueberry Strawberry Crumble

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix together the blueberries and strawberries in an 8×8 baking dish. Stir in the lemon juice.
  3. In a mixing bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
  4. Pour in the melted better and coconut oil and mix until it is well-combined with the dry ingredients. The mixture should be crumbly.
  5. 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

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Blueberry Strawberry Crumble

Original Post: Blueberry Strawberry Crumble