Fruit crumbles are perfect in any season. Use any local, in-season fruits available! Fresh berries or rhubarb in the summer, stone fruits in the fall, or frozen fruits in the winter.
You can make this recipe more wholesome and filling by topping it with protein-packed vanilla or plain Skyr yogurt or make it more decadent with coconut whip (from the top of a full fat jar of coconut milk), whipped cream, or vanilla ice cream.
In the recipe below, I used a combination of fresh strawberries and rhubarb.
Nutrition Facts will vary based on fruit of choice. If you add 1 tablespoon of sugar and 1 tablespoon of corn starch to sweeten and thicken the fruit the Nutrition Facts adjust to:
CALORIES: 225 l CARBS: 27g l FAT: 11g l PROTEIN: 5g l FIBRE: 5g
*if you'd like the recipe sweeter, toss the fruit with 1 tablespoon of sugar and 1 tablespoon of corn starch to thicken the juices released from the fruit.
Using seasonal fruit not only reduces the cost of the recipe but enhances the nutritional value. In-season fruits are richer in antioxidants and more dense in health promoting vitamins and minerals.
Did you try this recipe? Comment below! Snap a photo and tag me on Instagram so I can see your creation!