This crumble is a great way to utilize products from several different MSFM farmers and take advantage of the beautiful summer berries. This recipe is sweet, but not tooth achingly so, and the heartiness of the grains make it satisfying with some yogurt for a morning meal if savory breakfasts aren’t your jam. (No photo of the yumminess due to the fact that my camera cable walked way).
Preheat your oven to 350. In a small bowl mix together the dry ingredients, then with your fingers or a pastry cutter, work the butter or coconut oil into the mixture until it resembles damp sand.
In a small baking dish (such as an 8 by 8″) mix the berries and the honey together. Sprinkle the crumble mixture over evenly and bake for 35-40 minutes, or until the crumble topping is a shade or two darker and the berries have given off lots of juice.
This works well piping hot or at room temperature.
*This works best if your coconut oil is not liquid; try sticking it in the fridge for half an hour if your house is as warm like mine is.
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