Spring is here and we are in the mood berries, picnics and blooms! We have done several crumble recipes but this one may be my favorite! Wild blueberries, blackberries topped with lemon and mint - delightful!
Blueberries and Blackberries are the best!
Wild Blueberries - 10 oz. frozen or fresh
Blackberries - 20 oz. frozen or fresh
Lemon - small
Butter - 7 oz we use grassfed butter (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 oz Muscavodo Sugar
2 tablespoon Maple Syrup
a few mint leaves to top fruit
Preheat oven to 350 degrees
Take a 10 iron skillet and pour blueberries and blackberries on the bottom.
Squeeze the juice of fresh lemon all over the fruit.
Add a couple small mint leaves on top. Pinch in your fingers before to release the flavor
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.