Living in San Diego, every day feels a bit like an early summer day. Over the weekend, I felt like embracing the sun and made a summery Berry Orange Crumble. I apologize if I am a bit ahead of the weather in your area, but the recipe will be around when you catch up! The crumble is perfect for summer, not too sweet and not too tart. I am using maple syrup instead of sugar and coconut oil instead of butter, which makes this dessert healthy and delicious at the same time. Fresh fruit crumbles are good any time of year as you can use whatever berries or fruits you have around. I love this recipe because it’s easy enough for busy, weeknight cooking and will be ready in 40 minutes. it’s perfect for a backyard barbecue, with a scoop of ice cream or orange blossom sauce!
Preheat the oven to 350°F. Lightly coat the 9 inch baking dish with a nonstick spray.
Make the filling first. Toss and combine all of the filling ingredients in a bowl. Spoon into a baking pan and set aside.
Prepare the crumble in a separate bowl. In a medium bowl, mix the oats, almond flour and salt. In a small bowl, mix the maple syrup, vanilla, orange zest and coconut oil. Pour the wet ingredients over the dry ingredients. Use your hands to mix until combined. Pour the crumble filling over the berries. Bake in the oven for 35-40 minutes until bubbly and the tops are golden brown
Make the orange blossom sauce by mixing the ingredients to taste. Serve berry crumble with orange blossom sauce or with a scoop of ice cream on top.