Summer for many is an exciting time because of berry season. We, for example, have a horribly unkempt yard with an unnavigable thicket. I believe we keep it that way solely for the possibility of shredding our arms and legs to ribbons so that we can pick our own wild blackberries each year. For my palate, blackberries (and most berries) need no special treatment, and are at their best when allowed to shine on their own without much fuss. Cookbook author Jennifer Katzinger has shared a mixed berry crumble with us this week from her new book, Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners. Crumbles work for all ranges of fruit (and even savory options!), so if you don’t have berries on hand, try peaches, or any other juicy summer fruit. –Kristina
About Jennifer: Jennifer Katzinger and her father first opened the doors of the Flying Apron Bakery in 2002, recognizing the value in organic baked goods made with unrefined flours and sweeteners. After growing the bakery from a tiny take-out window in Seattle’s University District to a spacious, lovely cafe in the city’s Fremont neighborhood, Jennifer sold the bakery in 2010, and it continues to thrive. After selling the bakery, Jennifer pursued her two greatest passions—being a mother and continuing to develop delicious, healthy recipes. Honey & Oats is Jennifer’s fifth cookbook. Her other books include Flying Apron’s Gluten-Free & Vegan Baking Book, and Gluten-Free and Vegan Bread, Gluten-Free and Vegan Pie. Jennifer lives in Seattle with her husband, Joseph, their daughter, Lillian, and their dog, Neve.
See how easy it is to make Jennifer’s mixed berry crumble after the jump!
Crumbles seem to have all the deliciousness of a pie without the labor. This recipe comes together in a snap. Feel free to experiment with whatever berries are in season: Marionberries, strawberries, huckleberries, and raspberries can all be substituted in this very adaptable recipe. (Food images by Charity Burggraaf)
Makes one 9-inch crisp
- 4 cups (2 pints) fresh blackberries
- 2 cups (1 pint) fresh blueberries
- 2 tablespoons Sucanat
- 1 teaspoon lemon zest
- 1 tablespoon light spelt flour
- 2⁄3 cup rolled oats
- 1⁄2 cup Sucanat
- 1⁄4 cup light spelt flour
- 1⁄2 cup (1 stick) butter
- 1⁄2 cup finely chopped walnuts
- 2 teaspoons ground cinnamon
Make the crumble
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie plate.
- To make the filling, in a medium bowl, combine the berries, Sucanat, lemon zest, and flour.
- To make the topping, in a food processor, pulse the oats, Sucanat, flour, butter, walnuts, and cinnamon until just combined. Pour the berry filling into the prepared pan and sprinkle the topping over the top.
- Bake until the topping is golden brown and the juice is oozing and bubbling, about 40 minutes.
Vegan variation: Substitute 1⁄2 cup coconut oil for the butter.
Why Jennifer loves this recipe: I love the simplicity of this recipe. There is no rolling of pie dough which makes this recipe come together with close to instant gratification! The berries can easily be substituted for any seasonal berry or fruit. At the beginning of summer I love making this recipe with fresh strawberries! (Portrait by Rachel Longe)