May 11
Berry CrumbleLeave a comment

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My siblings and I decided to make dinner this past Sunday for my mom and grandma. We had a delicious dinner of chicken kabobs, butternut squash risotto (recipe coming), roasted asparagus, and strawberry salad. We wrapped up the meal by serving this dessert. I was able to put it together ahead of time and pop it in the oven when we sat down to eat. A few weeks ago, my friend Bethany emailed me a berry crisp recipe, which I was originally planning on making. Then my sister emailed me a few days prior to Mother’s Day with this Weight Watchers recipe. Since my mom has been trying to stick to her diet, we decided that it was fate and I should go ahead with this one instead.

I feel like I haven’t shared a dessert in awhile, yes there was the baking party cake last week, but that wasn’t anything new. It was time for a new delicious, seasonal dessert. In comes this berry crumble. The great thing about it was that it was easy to make, light, and tastes fantastic served warm with homemade ice cream. Another great thing is that it is extremely versatile. I ended up using four cups of blueberries, but you can mix and match whatever berries you choose. The most challenging part of this dessert would be eating only one serving.

Berry Crumble

(Printable Recipe)

Ingredients:

4 cups fresh blueberries*

3/4 cup all-purpose flour

2/3 cup unpacked light brown sugar

6 Tbsp regular butter, melted

What you’ll do:

Preheat oven to 350˚F. Wash berries and place them in a medium bowl. In another medium bowl, combine flour and sugar. Use a spoon to break up any clumps. Remove 3 tablespoons of flour mixture and gently toss with berries. Place berries in an ungreased 8-inch square pan.

To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping all over top of berries. Bake until berries just start to bubble, about 35 to 40 minutes. Cut into 8 pieces; serve warm or at room temperature.

*The original recipe called for 2 cups blueberries and 2 cups raspberries. You can swap out the blueberries for your favorite berry or any combination of your favorite two! This recipe with 2 cups blueberries and 2 cups raspberries was 5 points.

Source: Weight Watchers

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