Seven-minute blackberry crumble dessert, because it’s fast and healthy-ish for those days when you need something special!
By now you probably all know that I have a sweet tooth. So if I can satisfy it with something that gives me a full serving of fruit, AND doesn’t break the sugar bank, I am a happy camper! Bonus that you don’t even have to turn on the oven, AND that it literally takes seven minutes.
This recipe was adapted from one I heard on the Coffee+Crumbs podcast, based on what I had at home.
I used old-fashioned oats, but I am sure quick-oats would work just fine too. I used half unbleached flour and half whole wheat flour. I also used coconut sugar instead of brown sugar just because I had it in the pantry from trying it in another recipe and have never used it again to bake with….but for this it didn’t alter anything as far as texture or taste!
You also can add more cloves or cinnamon to taste.
Finally, the original recipe calls for topping it with ice cream or fresh whipped cream, which I am sure is amazing. However, I had neither of those things at home, AND in the name of keeping it relatively healthy, we just topped ours with a couple of Tablespoons of unsweetened vanilla almond milk. It was perfect!
- 1/4 cup oatmeal
- 3 Tablespoons melted butter
- 3 Tablespoons flour
- 1 Tablespoon brown sugar or coconut sugar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- pinch of salt
- 1 heaping cup fresh blackberries
- Mix everything except the blackberries.
- Spread about a Tablespoon of "crumble" mixture on the bottom of each of two ramekins.
- Add the berries.
- Top with remaining crumble mix.
- Microwave for 2 minutes.
Delish! Can’t wait for blackberry season!