Summer is one of my favorite times of year. Not only is the weather wonderful (lots of vitamin D to be had!), but fruit and vegetable crops are in full bloom. Taking advantage of locally-grown produce is not only delicious and healthy, but also helps our local economy.
Currently, berries are in peak season. Other than enjoying the juicy, sweet morsels without fanfare straight from the vine, what better way to enjoy them than in a summertime crumble? Of course, you can also sprinkle them in your cereal or yogurt.
The ancient Romans used to think that strawberries helped cure all inflammation, fevers, throat infections, kidney stones, gout and diseases of the liver and blood. They were definitely onto something. As it turns out, strawberries are very high in antioxidants, which are plant compounds that help protect our cells.
As a good source for vitamin C strawberries benefit the cardiovascular system, and their wide array of antioxidants help to reduce internal inflammation and the risk of certain cancers.
Blueberries are native to North America. These little fruit are an antioxidant powerhouse, and though they too have cardiovascular and anti-cancer benefits, the type of antioxidants in blueberries also help with vision; protecting against macular degeneration and helping to improve nighttime visual acuity.
So go ahead and enjoy these berries by the handful, or in this delicious berry crumble:
Strawberry Blueberry Crumble
- 32 ounces of strawberries, rinsed, tops cut off, quartered
- 1 pint blueberries, rinsed
- 1/3 cup sugar
- Zest and juice of half a lemon
- 3 tablespoons flour
- 1 1/2 cups rolled oats (not quick)
- 1/3 cup brown sugar
- 2 tablespoons maple syrup
- 1/4 cup Earth Balance Spread (butter or other spread also will do)
- 1 teaspoon cinnamon
- 1/2 cup whole wheat flour (or almond flour for gluten free)
1. Preheat oven to 350 degrees Fahrenheit and prepare a pie dish with either a smidgen of butter, buttery-like spread, or spray canola oil.
2. Place strawberries, blueberries, sugar and lemon into a bowl and mix gently. Let this sit while you prepare the crumble (about eight minutes or more).
3. Mix together the topping ingredients until well combined.
4. Mix the three (3) tablespoons flour into the fruit mixture, then pour berries into the prepared pie dish.
5. Drop the crumble by the teaspoon full onto the berries until the top is covered.
6. Place the pie dish onto a cookie sheet lined with aluminum foil (to catch any drips!) and bake for 50 minutes.