You know how I know this should be a family go-to favourite? Besides being super simple to throw together, I know it’s a hit because it was nearly gone before I was able to photo-document it.
This crumble has a hearty granola topping which is why I feel it could be categorized as a breakfast item but really it’s sweet enough to be a dessert, filling enough to be a workout snack and sure to power your littles’ rambunctious lifestyle!
I made it with blueberries but it could be any fruit that your family likes, or whatever is in season.
The oat and flax granola is crispy when warm and fresh out of the oven so I recommend eating it shortly after it’s been baked, but it also lasts well on the counter or refrigerated. I recommend putting almond or coconut mylk on top!
6 c berries or fruit of your choice
1 T arrowroot powder
Put the fruit in a baking dish and stir in the arrowroot flour until the fruit is lightly coated. I didn’t put any sweetener in the berries, but you could put a tablespoon or two of rice syrup or maple syrup if you wanted.
1 1/4 c flaked oats
¼ c ground flax
¼ c seeds or chopped nuts (I used a mix of pumpkin seeds, sunflower seeds, sesame seeds and almonds)
½ c hemp hearts
2 T cornmeal
2 T flour (optional – omit if you don’t want gluten or use gluten free flour if you prefer)
¼ c oil
¼ c maple syrup
½ tsp cinnamon
Mix the dry ingredients in a bowl. Add the maple syrup and oil and stir until well combined. Place over top of berries in the pan.
Bake in the oven at 350 for 45-50 minutes. Enjoy warm right out of the oven with a crispy granola topping or let sit and eat the next day.