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Wild Berry Apple and Oat Crumble


By now, for those that are checking out my blog know that my recipes are normally given a nutritional lift, meaning that alterations are given to the recipes so that fat, and sugar are used in less quantities and that complex carbohydrates (whole grains) are used instead of the refine ones, simple carbohydrates.

Carbohydrates have always had a bad reputation but the thing is that not all carbohydrates are created equal and not all of them are bad. The ones to stay away or minimize their intake are simple carbohydrates which are processed and refine sugars. Anyhow I won’t bored you with technicalities.

I have come up with this recipe. The texture of this crumble is not the same as a regular crumble recipe would be, but never the less still pretty good and much better for you.
Every summer I try to incorporate fruits into my desserts and this is a super easy way to do that.

You can use any other type of fruit in this recipe, peaches, pears, strawberries and raspberries work pretty well. Also, you will not spend tons of time to get this dessert done. The pealing of the apples is what takes the longest. This dessert will not disappoint.

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Wild Berry Apple and Oat Crumble

Miryam's original recipe

Yield: 4-6 servings

Ingredients:

For the topping1 cup oat flour
1 cup old fashion rolled oats
1 cup dark brown sugar
1/2 cup canola oil
4 tablespoons of cold water
1/2 cup chopped hazelnuts
1/2 cup chopped pecans
1/4 cup toasted flax seeds, regular flax seeds would do as well
1 teaspoon ground cinnamon

Filling

7 tart apples
1 cup of wild berries, fresh or frozen
1/4 cup dark brown sugar
1 tablespoon of oat flour
1 teaspoon cinnamon

 

Directions:

Heat oven to 375 degrees Fahrenheit. Spread the apples and wild berries in a ungreased square pan. Combine the sugar, oat flour and cinnamon from the filling and mix with fruit. Mix topping ingredients with your hand and sprinkle over apples and berries. Bake for 35-45 minutes. Serve with ice cream.

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10 Responses to “Wild Berry Apple and Oat Crumble”

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    1
    Jessica — September 7, 2010 @ 7:55 pm

    This sounds great! I love a good crumble!

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    2
    claire — September 17, 2010 @ 2:07 pm

    holy cow! I just happened upon your blog- This crumble looks AMAZING!

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    3
    Miryam — September 17, 2010 @ 9:39 pm

    Thanks hope you try it some day ;-)

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    Patti (aka Mint) — September 18, 2010 @ 8:03 pm

    This sounds amazing! I totally get what you’re saying about the carbs. I learned that quite some time ago when I had problems with insulin resistance. Now the only refined white stuff I use is when I’m making frosting for cakes or cupcakes..there’s just no way around that one. ;)
    This is why I love your blog and recipes Miryam..because I know the recipes are going to be wholesome and not terribly bad for me. Keep up the good work! And I really look forward to the day you can write that cookbook! I’ll be first in line to buy it!

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    Miryam — September 18, 2010 @ 11:18 pm

    Hi Patti, thanks so much. I am glad you are enjoying the recipes. About the sugar, yeah, not too good for you but I rather have the real thing than the substitutes. I just have less of it. Will keep posting recipes so stay tuned. About the cook book, that is going to be on hold for a while, especially after the fact that I decided to go to med school :-)

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    Hamannde — February 4, 2011 @ 6:41 pm

    My husband was craving peach cobbler with a ton of sugar and butter, but I made this instead. :) I had to use canned peaches, which are already loaded with sugar, so I subbed 1/3 cup honey for the sugar. I also left the sugar out of the filling. It was tasty! But I’m sure it’s even more yummy made the way you wrote it. I only used half of the topping and will try it with apples on Sunday. Thanks for a nice healthy recipe :)

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    eatgood4life.blogspot.com — February 4, 2011 @ 8:07 pm

    Hey Erin,

    your substitutions are much more healthy than my regular version.
    I am glad you liked it :-)
    Regards

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    Hamannde — February 6, 2011 @ 7:55 pm

    I think you write the recipes as healthy as possible without sacrificing the taste/texture, which I tend to do. If I were serving this to guests, I would definitely make it the way you wrote! But I tell myself that if I cut down on sugar in recipes, then I can bake more. Normally, I have to eat all but a bite of my healthy desserts by myself and that equals a ton of sugar. Anyway, I used up my leftover topping with apples tonight and that was also yummy! This is the first healthy dessert that my husband has really liked (and eaten more than a bite of – he just doesn’t like healthy desserts), so thank you!

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    Nicole — October 27, 2014 @ 9:28 pm

    Canola Oil, Really?? your supposed to be a nutritionist!

    • Miryam@eatgood4life — October 27th, 2014 @ 10:07 pm

      You can use any other oil of choice. This is one of my old recipes that I have not changed. I don’t use canola oil anymore for your information and I am not a nutritionist but a dietitian, which is very different!!

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