Ginger Berry Crumble
Active Time: 10 Mins, Total Time: 50 mins, Yield: Serves 8 (serving size: one slice).
Ingredients Needed for the crumble's filling:
- 2 cups blueberries
- 2 cups blackberries
- 1/2 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon freshly grated ginger
Ingredients needed for the crumble's topping:
- 2 and 1/2 cups rolled oats
- 5 tablespoon honey or maple syrup
- 2 teaspoons cinnamon
- 5 tablespoons almond flour (or regular flour)
- 1/2 teaspoons vanilla extract
- 5 tablespoons coconut oil (cold-pressed and at room temperature)
- 1 teaspoon flax seeds (optional)
How to Make It:
Step 1: Preheat your oven to 350°F. Rinse all berries and place in a baking dish. Add vanilla, lemon juice, maple syrup, ginger, and toss well.
Step 2: In a separate bowl, start mixing oats, almond flour, walnuts, salt, vanilla, cinnamon, and flax seeds. Mix well before adding maple syrup and coconut oil. Mix until combined.
Step 3: Pour the crumble mixture evenly over baking dish containing berries. Bake in the oven for 35-40 minutes, or until the fruit juices are bubbling around the edges and lightly browned.
If you follow Markle's recipe exactly, each serving of her crumble won't cost you many calories—just 280. But the ample amount of coconut oil—which was considered an healthier swap at the time—means that each serving is also loaded with 8g of saturated fat and just 1.2g of unsaturated fat.
Given that Markle developed the recipe back in 2014, we're not surprised that she leaned so heavily on coconut oil—but if you swap coconut oil for canola oil, which won't affect taste whatsoever, this better-for-you dessert is something to cheer about: a manageable 290 calories with just 1g of saturated fat and a better 6g of unsaturated fats.
From: http://www.cookinglight.com/food/recipe-finder/meghan-markle-recipe-ginger-berry-crumble-the-tig-blog
