Blueberry Crumble

| October 11, 2009 | 14 Comments

berry crumble

Blueberries have more antioxidants than any other popular fruit and help prevent cancer, diabetes, age-related memory loss and are anti-inflammatory.  They are also rich in potassium, fibre and vitamins A & C.

“Inflammation is a key driver of all chronic diseases, so blueberries have a host of benefits,” says Ann Kulze, MD, of Charleston, S.C.

Interesting Fact: The paint the Shakers used for the woodwork on their houses was made from sage blossoms, indigo, blueberry skins & mixed in milk.

BERRY BASE

Ingredients:
1 – 2 apples
2 cups berries (blue berries, blackberries, Saskatoons, currants or strawberries)
Stevia – light liquid (Sunny Dew is best)

Directions:
1. Core and slice apples.
2. Simmer apples with a few spoons of water in a covered pot.
3. Mix in berries and simmer a few minutes.
4. Sweeten to taste with stevia.
5. Place berry/apple mixture in a baking dish

CRUMBLE TOPPING

Ingredients:
1 ½ cups brown rice flour
1 cup rolled oats
1 tsp. salt
1/3 cup vegetable oil
1/4 cup rice syrup
1/4 tsp Stevia – light liquid (Sunny Dew is best)

Directions:
1. Mix dry ingredients together
2. Mix oil, stevia and rice syrup and add to dry ingredients.
3. Mix thoroughly.
4. Sprinkle on top of fruit
5. Bake at 350º F. in oven for approximately 40 minutes.

berry crumble in bowl

About Diana Herrington

I am the Founder and Author at Real Food For Life. Taught cooking classes worldwide. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

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Category: Gluten Free, Recipes, Sugar Free Desserts

About the Author ()

I am the Founder and Author at Real Food For Life. Taught cooking classes worldwide. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

Comments (14)

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Sites That Link to this Post

  1. Apple 101 | Proactive Breast Health.com | September 28, 2011
  1. jami says:

    Do you think you could add flax seed oil instead of vegetable oil?

  2. Diana says:

    Hi Jami, No you cannot use flax oil as you are never to heat flax oil; makes it toxic.  Vegetable oil is better for cooking with. You could use Coconut oil or Ghee instead.

  3. Charleston… it’s the best, isn’t it? ;)

  4. Zoe Ali says:

    the thing i like about stevia is that it is tooth friendly;`*

  5. Susan says:

    Hi,

    Do you have any tips about baking with stevia? We use it all the time in drinks and LOVE it. But I find that when I bake with it, there’s a saccharine taste. I would appreciate your help!
    Thanks!
    Susan

  6. Hi Susan! It is probably the type of stevia you are using. Here are some tips: http://realfoodforlife.com/powerfoods/exotic-powerfoods/stevia

  7. Kerry says:

    The controversy surrounding arsenic in apple juice brought to light that one of the products with the highest arsenic content is brown rice syrup. This is supposedly because the soil in which rice is grown has a high arsenic content. What do you consider a good alternative?

  8. Thank you Kerry for enlightening me on the new finding about rice syrup; I had to do some research and see that this is something we need to think about. I have been returning to using honey even though there is some info out there about not cooking with it. I think to cook with it some of the time is fine. Still researching that one.

  9. afke says:

    Here’s my Raw version of a Verry Berry Crumble. The benefits of dates and raw honey are so much greater than the toxic syrups on the market. Dark liquid stevia is great too. I often blend dates with water to make a thick-ish syrup. This keeps very well in the fridge.

    Mixed Berry Crumble;

    1 cup strawberries
    1 cup raspberries
    1 cup blackberries
    1 cup blueberries
    1 cup oats, soaked overnight and rinsed well.
    ½ cup hemp hearts
    6- 8 dates, chopped
    1 cup almonds or pecans, chopped
    2 tbsp coconut oil, melted

    Use any combination of fresh or frozen berries in this Crumble.
    Place the berries in a 9 x 13 glass pan.
    Process the oats, hemp, dates, almonds and coconut oil in a food processor to form the crumble. Spread oat mixture over the berries and drizzle with honey.
    Place in a dehydrator for 3 hours @ 120 degrees. Or one hour at the lowest setting of your oven.

    The topping may be pre-dried overnight for a bigger crunch. Eat this crumble straight from the dehydrator! Aah, angels walking over your tongue.

  10. mmm sounds good Afke! Thank you for sharing your recipe.

  11. Alecia Castagnier says:

    Stevia is a shrub native to Paraguay and Brazil and has been used by the native Guarani Indians for over 1500 years. The Guarani’s used stevia as a natural herbal sweetener to sweeten their bitter drinks such as mate and for medicinal use to treat diabetes and hypertension. It nourishes the pancreas but does not raise normal blood glucose levels, making it safe for diabetics and hypergylcemics. Stevia lowers high blood pressure but does not affect normal blood pressure.”

  12. joy Markman says:

    Interesting, I always find the talk on sugar interesting – you see, we can’t do without the stuff, to make it taste good. I tried using the natural stevia ( which is powered green), but I had to add a little palm sugar as it has a funny taste. What I would like to know is SunnyDew liquid stevia better tasting than the natural stevia, as for me in South Africa, it is very expensive!

  13. The Sunny Dew is much lighter in taste with even a fruity flavour. Also, it is very concentrated. It does work best from my experience.
    Wish you lived closer and I would let you taste it in a cup of my favourite tea.

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