Well, I’m not quite sure what to say about these Mini Berry Crumbles because anything I say probably won’t do these scrumptiously divine little desserts justice. But I’m going to try.
Sweet, crumbly, golden on top, deliciously gooey underneath, a little bit tart, bursting with vanilla, nutty and positively mouthwatering. Does that paint a worthy picture? If not, I hope the photos will.
Ever since the cooler weather has kicked in, I’ve been cravings all things warm: bed, the sun, soup, porridge and of course, hot berry crumble.
But instead of making a huge dish I would inevitably eat in one sitting (not that there’s anything wrong with that!), I decided to satisfy my cravings with these Mini Berry Crumbles for me and my boyfriend to tuck into while we watch Orphan Black in bed.
And they truly are satisfying. They’re just the right amount of everything. Sweet but not too sweet; full of flavour from the fusion of berries, vanilla, rice malt syrup and cinnamon; and let’s not forget that wonderful moment of breaking through the crumbly top layer and digging into that bubbling, syrupy baked berry goodness.
1 cup frozen or fresh mixed berries
2 tsp lemon juice
2 pinches of cinnamon
1/4 cup almond meal
3 tbsp rolled oats
1/8 tsp cinnamon
2 tsp pepitas
1 tbsp rice malt syrup
1/4 tsp vanilla bean paste/extract
1 tsp melted coconut oil
Start by preheating the oven to 180c.
Divide the berries between two ramekin dishes and add the lemon juice and pinches of cinnamon on top of the berries.
In a bowl, combine the almond meal, rolled oats, cinnamon and pepitas. Then add the wet ingredients and use your hands to create a crumbly mixture.
Now divide the crumble mixture between the ramekins, making sure each dish has an equal amount.
Bake them in the oven for 20 minutes, or until the crumbles are beautifully golden and smell like a dream.