Recipe: Healthy Berry Crumble

Mixed berries and a whole wheat crust make for a sweet but nutritious treat.

Berry Crumble

Photo by Asia Bradlee

This Valentine’s Day, say goodbye to the heart-shaped box of chocolates and hello to this healthy berry crumble.

This recipe contains plenty of fruit and no refined sugar or white flour, so it’s truly a guilt-free dessert. Plus, berries are high in fiber, contain a variety of vitamins and minerals, and are great sources of antioxidants, which may help prevent disease and cell damage.

If you don’t have or can’t find spelt flour, whole wheat flour is a good substitute. Since berries aren’t in season right now, this crumble can be made with frozen berries, if preferred.

Serves 4

For the berry filling:

4 cups frozen or fresh mixed berries
2 tablespoons maple syrup or honey
4 tbs lemon juice
2 tsp cinnamon
4 tbs spelt flour

For the crumble:

1 cup rolled oats
6 tbs spelt flour
4 tbs coconut oil
4 tbs maple syrup or honey


Preheat the oven to 325 degrees. If you’re using frozen berries, thaw them by leaving them in the refrigerator for a couple hours prior to baking, or by placing them in a strainer and running warm water over them.

In a small bowl, mix together the berries, maple syrup, lemon juice, cinnamon, and spelt flour. Set aside.

In another bowl, combine the rolled oats, spelt flour, and maple syrup. Melt the coconut oil in the microwave for about a minute. Drizzle the coconut oil into the mixture and stir well. The ingredients should start to clump together, forming a crumble-like texture.

Spray a 9″ by 9″ baking dish or pie plate with non-stick spray. Pour the berry mixture in first, then sprinkle the crumble topping over its surface.

Bake for 25 to 30 minutes, or until the berry mixture is bubbling and the crust is golden brown. Serve warm. If you’re feeling truly healthy, top with a dollop of Greek yogurt; for a more indulgent treat, go with fresh whipped cream.