Ingredients
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Filling
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4 cups (2 pints) fresh Blackberries
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2 cups (1 pint) fresh Blueberries
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2 tablespoons Sucanat
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1 teaspoon Lemon Zest
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1 tablespoon light Spelt Flour
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Topping
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⅔ cup rolled Oats
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½ cup Sucanat
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¼ cup light Spelt Flour
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½ cup (1 stick) Butter
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½ cup finely chopped Walnuts
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2 teaspoons ground Cinnamon
Directions
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.
Steps
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1
Done
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Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie plate. |
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2
Done
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To make the FillingIn a medium bowl, combine the berries, Sucanat, lemon zest, and flour. |
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3
Done
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To make the ToppingIn 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. |
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4
Done
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Bake until the topping is golden brown and the juice is oozing and bubbling, about 40 minutes. |
