Holy Spoons

The gift of hospitality sometimes comes with food.

Fresh Fruit Crumble

Between the Amish Market (organic rolled oats) and a special on berries (blackberries, raspberries and blueberries), I was inspired to make this dessert tonight. (You would have liked it.)


NOTE: The amounts are approximate. I used an 11″x7″ baking pan. You could try this with a 9″ square pan if that’s what you’ve got. You can also change up the kind of berries you use, depending on the season. It’s really NOT a picky recipe!

  • 1/2 pint blueberries
  • 1/2 pint raspberries
  • 1/2 pint blackberries
  • 2/3 cup rolled oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 4 Tablespoons butter, melted

Lightly grease the baking pan. Spread the washed and well-drained berries around the bottom of the pan. (Well, it would be hard to spread them around the top of the pan. But never mind…)

Mix together the oats, sugar and spices. Add the melted butter and stir until the mixture is crumbly. Spread crumbled oat mixture over the berries.

Bake in a 350 degree oven until the berries are juicy and you can see the juice bubbling in the bottom of the pan. (Depending on the size of your pan and how deep the layer of berries is, this will be anywhere from 15-30 minutes.)

Allow to cool about 10 minutes. Serve warm.

There’s JUST enough left for Bearded Brewer (aka The Bearded Mouse) to have some for breakfast. 🙂

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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This entry was posted on June 2, 2012 by in A Deb Invention, Desserts we love, SLURP! and tagged , , , , .
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