Some days you have to eat cake. I don’t really like cake, so some days I have to eat scotchmallows from See’s Candies. Yesterday was one of those days. I drove to the mall to go shopping and eat candy but almost everything I tried on looked ugly. Or didn’t fit. I felt sad. My body started to drift toward See’s and once I approached the counter, fully ready to deliver my order, a wave of heat flew up my body as I noticed that the scotchmallow display was empty. “Oh no! Are you out of scotchmallows?” I asked the woman. She looked at me with a slightly annoyed but almost kind of empowered grin and said they’d been out since Valentine’s Day. And in my mind, I popped 100 red, heart-shaped balloons with a very sharp pencil.
When I got home, I needed a corrective experience. Shopping failed. Scotchmallows failed. But I knew that a crumble like this could only succeed because it barely requires brain power. And desserts that require little to no brain power are my kind of desserts. The instructions should really read: warm fruit, mix dry ingredients, pour dry on top of wet, bake, stuff your face. Parents, are you listening? This is so easy that you should 100 percent do this with your kids. Baking-challenged readers, are you taking note? Everyone who is short on time, can I get an Amen?! Ease aside, this tart, berry crumble is delicious and goes a long way for for those like me who don’t like super sweet desserts and don’t have a lot of extra time in the evenings. Plus, the topping is made from heart-healthy ingredients that won’t leave you feeling unsatisfied. And dare I say, if you added some yogurt on top, you could call this breakfast. Enjoy!
What You Need
1 12 oz. bag of frozen berries (I used blackberries, strawberries, blueberries)
1/2 bag of frozen mango (1 cup)
juice from 1/2 lemon
1/2 c shredded, sweetened coconut
1 tblsp agave nectar
The Topping
1/2 c rolled oats (replace with any non-gluten grain or use gluten free oats if you’d prefer)
1 c almond meal
pinch of salt
1/4 tsp ground ginger
1/4 tsp cinnamon
1/2 c shredded, sweetened coconut
2 tblsp brown sugar
2 tblsp coconut oil
How To Do It
Preheat oven to 350 F. Over medium heat, warm the berries and mango until softened (stir so nothing gets stuck to pot). Add the lemon juice, agave, and 1/2 c coconut and cook for about 10 minutes.
In a small bowl, mix all of the ingredients listed under “the topping” except for the sugar and coconut oil. Place the berries in dish and spread evenly. Next, spread the topping evenly over the berries. Finally, sprinkle the sugar evenly over the top and dollop the coconut oil evenly atop the sugar. Bake until the berries begin bubbling through the topping or along the sides (about 30 minutes). When you serve it, just slightly mix up the berries and oat topping so it gets perfectly moistened. Enjoy!
my jerusalem kitchen 