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A crumble is about the easiest and most delicious dessert / brunch / snack you can make and we simply love them year around! Berries are in season and is there any better way to welcome-in summer than to make a summer berry crumble and eat in the sunshine with your morning coffee?! Right now we have the most amazing opportunity to stay at a horse farm in Lexington and I have to say - it is bliss. Grab some freshly picked berries or even frozen berries (no worries, they were picked in season) and some amazing butter and get to work!
Berries - Strawberries, Blueberries, Blackberries and even some Raspberries - fresh or frozen
Butter - 6 oz we use grassfed butter (please choose a quality organic and/or grass fed butter)
Oats 1 1/2 cups - we use Irish Oats or Bobs Red Mill Organic Oats
Ceylon Cinnamon - 2 teas (or more)
Cardamon - 1 teas
Baking Powder - Non-GMO and no aluminum - 1 teas
Flour 1 cup - we use oat flour (it's gluten free)
4 tablespoons Muscavodo Sugar
1 tablespoon Maple Syrup
Maple Sugar - just enough to lightly sprinkle on top of strawberries
Preheat oven to 350 degrees
Take a 10 iron skillet and pour 2 cups of strawberries on the bottom.
The strawberries - berries should cover the entire bottom.
Lightly sprinkle a bit of maple sugar on top of the strawberries.
Mix your spices, butter, oats and flour together and sprinkle entire batch of batter on top.
Bake for 20-30 minutes at 350 degrees.
Enjoy hot or cold with coffee or milk.
Ingredients matter. I use organic strawberries whether they are fresh or frozen.
I use grass fed and/or organic butter - like Kerrygold
Yes, I'm obsessed with Staub pans - the colors make me happy (and yes, they cook like a dream)
Please change out whatever berries or fruit that is in season! We love this blackberry maple crumble! Add blackberries and maple syrup instead of the strawberries and blueberries.
Head to the farmers market every time you can and talk to the farmers, tell them thank you for all they do!
Happy, happy summer, lovelies!
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