Sweet Tooth: Mango Berry Crumble
It's the weekend! Any cool plans? I'm off to a friend's wedding shower tomorrow, with a raw pie in hand (will post that soon).
Here's one of my favorite summer treats. It's light, easy, and works well with any fruit. It's also great with a scoop of vanilla ice cream on the side - too bad that I didn't have any this time around. I have a fridge and freezer full of freshly picked blueberries, raspberries, and strawberries... I'm so grateful for all this abundance!
Mango Berry Crumble
You'll want to make the crumble before processing the 1/2 cup of berries in the food processor because you want a dry processor container.
1 cup walnuts
1/2 cup pitted, packed medjool dates
1/2 cup shredded coconut
1/3 cup ground oat groats or oats - OR 1/2 cup cashews
1/2 teaspoon pure vanilla extract
Pinch of salt
In a food processor, grind all but the vanilla into a crumbly texture. Add the vanilla and pulse to combine. If you want the mixture to press together a bit better, add 1 teaspoon of water. Transfer to a bowl while working on the fruit and then evenly spread the crumble over the berries. Serve immediately, chill for a few hours, or dehydrate for a few hours until warm.
2 cups diced mango
2 cups diced strawberries
2 cups blueberries
About 1/2 heaping cup berries
Blend the 1/2 cup of berries in a food processor (it's fine to keep some texture). Toss all ingredients together and spread them into the bottom of an 8x8" pan (feel free to add more berries).
Go eat some berry crumble! Here's another dessert I've recently whipped up - a simple blueberry pie. No recipe, just a "throw together". A walnut date crust, a layer of diced mango, and a blueberry filling which consisted of blueberries, young coconut pulp, lemon juice, maple syrup, and chia seed.