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😊.
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
- Preheat oven to 350˚F. 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 the top with oil spray (non-aerosol).
- 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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