BLUEBERRY AND RASPBERRY CRUMBLE

Published on: 05/19/2023
blueberry and raspberry crumble with a spoonful of yogurt on a small purple plate
blueberry and raspberry crumble with a spoonful of yogurt on a small purple plate

BLUEBERRY AND RASPBERRY CRUMBLE

This seasonal and sweet crowd-pleasing dessert makes a well-balanced breakfast too! Just add a generous dollop of yogurt on top for your protein. Perhaps a lovely Memorial Day treat, with leftovers for breakfast😊.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 8

Equipment

  • 1-quart casserole dish or 9” square baking dish

Ingredients
  

  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 1/3 cup granulated sugar
  • 1/3 cup plus 3 Tbsp. all-purpose flour divided
  • 1 1/2 cups oats
  • 2 Tablespoons light brown sugar
  • 2 Tablespoons butter cut into pieces
  • Nonstick cooking spray
  • Toppings per serving: For dessert: 2 Tablespoons low fat frozen yogurt; For breakfast: ½-1 cup nonfat Greek yogurt plus a teaspoon of honey or maple syrup

Instructions
 

  • Spray the bottom of a 1-quart casserole dish or 9” square baking dish with nonstick cooking spray and set aside.
  • In a large bowl, whisk together the granulated sugar and the 3 tablespoons of flour.
  • Add the blueberries and raspberries to the bowl and gently toss to coat.
  • Transfer the coated berries into the prepared baking dish.
  • In another bowl, combine the oats, brown sugar and the remaining 1/3 cup of flour.
  • Add the cut butter pieces (using a pastry cutter, a fork, or your fingers-best method!), until the crumble mixture resembles coarse crumbs.
  • Sprinkle over the berries. Lightly spray top with oil spray.
  • Bake at 350˚F for about 30 minutes. Switch to high broil for 2-3 minutes or until golden brown. Watch carefully to make sure it does not burn! Cut into 8 squares and add toppings per serving. Makes 8 servings.

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