Mixed Berry Crumble With Oats And Almonds Recipes

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BERRY ALMOND CRUMBLE OATMEAL



Berry Almond Crumble Oatmeal image

This recipe was delivered to my e-mail by Quaker Oats. I'm going to store it here so it doesn't get lost. This recipe appeals to me because of the fiber in the oatmeal. It is also low in sodium (although I've been known to add a pinch of salt to my oatmeal)

Provided by QueenBee49444

Categories     Breakfast

Time 20m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 8

1/2 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup sliced almonds
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3 cups nonfat milk
1 1/2 teaspoons ground cinnamon
2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup frozen blueberries (do not thaw, may substitute 1 can drained)

Steps:

  • For topping:.
  • In a medium skillet, combine oats and almonds.
  • Cook over medium heat on low for 4 to 6 minutes, stirring occasionally, until oats and almonds are lightly browned.
  • Cool completely.
  • In a small bowl, combine brown sugar and cinnamon.
  • Add oat mixture, mix well.
  • For Oatmeal:.
  • In a medium saucepan, bring milk and cinnamon to a boil.
  • Stir in oats.
  • Return to a boil.
  • Reduce heat to medium.
  • Cook 1 minute for quick oats or 5 minutes for old fashioned oats, stirring occasionally.
  • Gently stir in blueberries.
  • Continue cooking until blueberries are heated through and most of liquid is absorbed, about 1 minute.
  • Spoon oatmeal into cereal bowls, Sprinkle topping over oatmeal. Enjoy!

MIXED BERRY CRUMBLE WITH OATS AND ALMONDS



Mixed Berry Crumble With Oats and Almonds image

This ticks all the boxes for a healthy dessert. The mixture of oats, almonds, berries, dates, and cinnamon creates the perfect sustained energy-releasing treat that packs a hefty nutritional punch.

Provided by Lorraine Pascale

Categories     HarperCollins     Dessert     Summer     Healthy     Quick and Healthy     Date     Berry     Almond     Oat     Cobbler/Crumble     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4-6

Number Of Ingredients 12

For the filling:
600 grams fresh berries (about 4 1/4 cups)
2 Medjool dates, pitted and very finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the crumble:
180 grams quick oats (about 2 1/4 cups)
80 grams ground almonds (about 3/4 cup)
7 Medjool dates, pitted and very finely chopped
4 tablespoons butter
3 teaspoons ground ginger
Seeds of 1/2 a vanilla pod

Steps:

  • Preheat the oven to 190°C/ 375°F/ Gas Mark 5.
  • Put the filling ingredients into a pan over low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set this aside.
  • Put the oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
  • Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.

CRUNCHY BERRY ALMOND CRUMBLE



Crunchy Berry Almond Crumble image

The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 14

8 cups mixed berries, such as raspberries, blueberries, strawberries (halved or quartered) and blackberries
2 to 4 tablespoons granulated sugar, depending upon sweetness of berries
1 teaspoon finely grated lemon zest
1 tablespoon quick-cooking tapioca (optional)
1 2/3 cups/208 grams all-purpose flour
1/3 cup/70 grams dark brown sugar
1/3 cup/67 grams granulated sugar
1/3 cup/38 grams sliced almonds, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon salt
1/2 cup/8 tablespoons/113 grams melted butter (1 stick)
Vanilla ice cream, for serving (optional)

Steps:

  • Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
  • To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
  • Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
  • Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 34 milligrams, Sugar 20 grams, TransFat 0 grams

OATY MIXED BERRY CRUMBLE



Oaty Mixed Berry Crumble image

ZWT6 Britain. Nick Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp. Recipe by Nick Nairn on http://www.foodandwine.com.

Provided by UmmBinat

Categories     Breakfast

Time 50m

Yield 1 crumble, 4-6 serving(s)

Number Of Ingredients 15

3/4 cup all-purpose flour
3/4 cup old fashioned oats
1 1/4 cups plain granola cereal
1/2 cup sugar
3/4 cup chilled unsalted butter, cut into cubes
3/4 cup sugar
1 lemon, zest of, finely grated
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg (haram because it is an intoxicant)
1 lb blackberry
3/4 lb blueberries
3/4 lb raspberries
2 tablespoons unsalted butter, cut into small pieces
devonshire cream, vanilla ice cream or lightly whipped cream, for serving

Steps:

  • MAKE THE TOPPING:
  • Preheat the oven to 400°.
  • In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground.
  • Add the chilled butter and pulse until the mixture resembles fine meal.
  • MAKE THE FILLING:
  • In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg.
  • Add the blackberries, blueberries and raspberries and toss well.
  • Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter.
  • Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned.
  • Let the crumble cool slightly and serve warm with Devonshire Cream, vanilla ice cream or lightly whipped cream.
  • MAKE AHEAD:.
  • The berry crumble can be made up to 4 hours ahead. Reheat gently before serving.

Nutrition Facts : Calories 1071.8, Fat 52.2, SaturatedFat 27.5, Cholesterol 106.8, Sodium 17.9, Carbohydrate 144.6, Fiber 19.2, Sugar 88.2, Protein 14.2

VERY-BERRY OAT CRUMBLE



Very-berry oat crumble image

This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants

Provided by Cassie Best

Categories     Dessert

Time 45m

Number Of Ingredients 9

100g plain flour
50g rolled oats
100g butter, cut into cubes
50g golden caster sugar
400g strawberry, hulled and halved if large
100g golden caster sugar
1 ½ tbsp cornflour
500g mixed berry and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants
ice cream or custard, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
  • Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
  • When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

Nutrition Facts : Calories 369 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 34 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

THE ULTIMATE BERRY CRUMBLE



The Ultimate Berry Crumble image

I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

2 cups all-purpose flour
¼ teaspoon fine salt
¾ teaspoon baking powder
¾ cup white sugar
¾ cup frozen unsalted butter
1 ½ teaspoons vanilla extract
2 large egg yolks
1 teaspoon apple cider vinegar, or as needed
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
⅓ cup white sugar
2 teaspoons cornstarch
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
  • Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
  • Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
  • Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g

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Top Asked Questions

What do you put on Blueberry crumble oatmeal?
Add some texture to your oatmeal with Berry Crumble Oatmeal. Not only does this oatmeal burst with blueberries but is topped with a yummy crumble made with almonds and cinnamon. For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned.
What is the best way to make simple Berry Crumble?
Simple Berry Crumble with Oats & Ground Almonds- a bountiful mix of cherries, raspberries, strawberries, pomegranate seeds, and blueberries topped with a delicious crumble mixture of oats, ground almonds, coconut oil, and honey. Preheat oven to 350 degrees Fahrenheit. Chop the almonds in a food processor until finely ground.
How to make almonds and berries smoothie?
Chop the almonds in a food processor until finely ground. Combine oats, ground almonds, salt, and vanilla in a large bowl. Add honey and coconut oil and stir with wooden spoon until well mixed. In a square baking dish (8x8 or 9x9), arrange berries at the bottom. Spoon oat mixture over berries and spread evenly.
How to cook oats and almonds in a pan?
For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned. Remove from heat; cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well and set aside.

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