It’s been a little while since I’ve shared a dessert recipe with you guys. Honestly, I’ve been struggling a bit in the dessert department. As we’ve been trying to clean up our eating in the new year, we’ve had lots of success with overhauling the contents of most of our meals, but sweets are causing some hiccups. We’ve been eating a lot of banana soft serve and tofu chocolate mousse while waiting for inspiration to strike. Which isn’t a bad thing, but we’re definitely ready to move onto something new.
When it comes to new-to-me clean-eating desserts, I have a few requirements:
- low or no added sugar
- if sugar is added, it’s a minimally-processed, natural product (honey, maple syrup, etc.)
- no chocolate (we think Babyface might have an intolerance to chocolate, say it ain’t so!)
- easy and, preferably, quick enough for a weeknight
This wholesome and rustic crumble passes all the requirements with flying, deeply purple colors. For bonus points, this dish has a low number of ingredients and chances are, you already have many of them in the kitchen. We almost always have frozen berries on hand. They are super economical, retain their flavor and nutritional value, and are great in smoothies, on pancakes (stay tuned for an awesome pancake and mixed berry syrup recipe next week) and perfect for healthy sweet treats like this crumble. If you are lucky enough to be in a place that has wild or fresh blueberries readily available and in season, feel free to sub those in. I’ll pretend I’m not totally jealous.
The crispy “crust” of this dessert is made with just a sprinkling of your favorite granola. You can make your own or use store-bought, but if you do pick it up off the store shelves, make sure you look for granola that is low in sugar and fat. Some granolas out there have as much sugar as Lucky Charms! And as delicious as the clovers and blue moons are, they are not clean eats.