Berry season is almost here and I got a jump start with this simple and delicious crumble recipe. I had stocked up when I was at Costco the other week and bought strawberries, blueberries and raspberries – all of my kids favorite fruits. They ate a good amount of them, but I had some that I needed to use up before they went bad. You could easily replace the fresh fruit with frozen if berries are not in season.
The crumble was delicious. The berries cooked down to make a jam like substance and the top was crispy and sweet. It was perfect warmed in the microwave and topped with a dollop of whipped cream. A perfect way to wrap up a barbecue dinner.
I’m excited to share this month’s Secret Recipe Club reveal with you. I’ve stalked this blog for years just waiting until the day I opened my email to see my assignment was Mangia! I immediately started searching for a recipe to make and stumbled across Chelsy’s recipe for Peach Breakfast Crumble. I knew it would be delicious and I loved the twist on a traditional crumble, plus it’s peach season. The original list of recipes I wanted to try started with over 20, so I needed to narrow it down and my kids helped make the decision. Don’t worry, I know I’ll be back this week to make another recipe.
The one thing I love about all the recipes Chelsy shares is that they’re unique and so different from how I’m use to cooking and baking. She has gluten-free, paleo, vegan and so many other recipes that has me ready to experiment in the kitchen. I know I’ll be able to find something that will work for me now that I’m doing low carb for the next 75 days or so.
Back to the crumble…. it was so delicious. The crumble is make with cashews and dates, it’s the perfect amount of sweetness and crunch. My daughter ate almost the entire container and keeps asking me to make it again for her. She topped her with a dollop of vanilla greek yogurt. It’s definitely going to be my new go-to fruit crumble. I bet it will be delicious with apples in the fall!