This bright and colorful Mixed Berry Crumble is topped with a honey-sweetened oatmeal coconut crumble. It is heavenly, served warm with a scoop of ice cream on top.
4cupsmixed berries*like blueberries, blackberries and strawberries (cut strawberries in half or quarters)
1tablespooncornstarch
⅓orange juicefreshly squeezed
3tablespoonshoney
Crumble Topping:
¾cupflour
¾cuprolled oats
pinchof salt
3tablespoonshoney
4tablespoonscoconut oilmelted; more if needed
3tablespoonscoconutshredded & unsweetened
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Instructions
Preheat oven to 325 F.
Place berries in an 8-inch square baking pan. Combine juice and cornstarch until dissolved, then pour over berries. Drizzle honey over the berries and lightly toss everything.
Add all topping ingredients into a bowl. Combine by hand until crumbs form. Add more melted coconut oil (1 tablespoon at a time), if mixture is too dry.
Spread topping over berries and bake for 25-30 minutes until berries are bubbly and topping turns golden-brown.
Notes
* I have also tried making this crisp with frozen berries, which I let thaw partially. Instead of mixing orange juice with the corn starch, I just used the thawed berry juice. Otherwise there is just too much liquid in this crisp.
Keyword Mixed Berry Crumble
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