I cannot wait for spring to come to Colorado (no surprises here). One of my favorite things about spring is eating tons of in season fruits and vegetables. I'm pretending it's spring right now by eating strawberries and blueberries and cooking them up in one of my favorite recipes. This tasty recipe can be used for breakfast, as a side dish or healthy dessert. It's one of my favorite dishes to bring to potlucks too. I hope you enjoy it as much as I do. Bring on spring, I'm here waiting with open arms!
Preheat oven to 375
Wash 2 cups of blueberries and 2 cups of strawberries.
Slice the strawberries
In a large bowl combine berries and add:
1 Tbsp. any citrus juice (I like lemon),
1 Tbsp. apple juice
1 Tbsp. fresh mint (minced)
2 Tbsp. whole wheat flour
2 Tbsp. Honey or Agave
Mix and place in a pie dish
In a medium bowl combine:
1 cup oats
1/2 cup whole wheat flour
1 tsp. sea salt
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup natural sugar cane or brown sugar
1/3 cup unrefined coconut oil (warmed to liquid is best)
1 egg white
Once the oat mixture is well combined spread it over the berries.
Then bake for 20 minutes or until the berries bubble and the oats brown. Your house will smell
delicious enough to eat as it finishes baking, it's the best!
I always like to tidy up while the goodies are baking.
Once the dish is finished baking remove it and let it cool for 5 minutes or so.
I like to garnish the crumble with a sweet sprig of mint from my garden.
Serve it warm, alone or with ice cream. I personally like mine with vanilla greek yogurt.
Most importantly enjoy it with good company.
Love and Light,
Heather
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