Fertility Foods’ Berrylicious Fruit Crumble

Fertility Foods’ Berrylicious Fruit Crumble


October 31, 2017

  • Yields: 8 servings


For the Fruit Filling:

2 1/2 cups strawberries, chopped (fresh or frozen, about 16 ounces)

1 cup raspberries (fresh or frozen, 6 ounces)

1 tablespoon granulated sugar

11/2 teaspoons lemon juice

1/2 teaspoon lemon zest

2 tablespoons white whole wheat flour

For the Oat Crumble Topping:

2 tablespoons white whole wheat flour

2/3 cup rolled old fashioned oats

1 tablespoon brown sugar, packed

3/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 tablespoon melted butter (or 1 tablespoon vegetable oil)

1 tablespoon whole milk

1 1/2 teaspoon vanilla extract

2 tablespoons chopped walnuts


1Preheat oven to 375°F. In a medium bowl, mix together strawberries, raspberries, sugar, lemon juice and lemon zest. Place fruit mixture into a 9-inch pie pan sprayed with nonstick spray. Cover with foil and bake for 20 minutes.

2While baking, mix flour, oats, brown sugar, cinnamon and salt in a bowl, and set aside. In a small bowl, whisk together the butter (or vegetable oil), milk and vanilla. Pour the wet ingredients into the dry and blend together using the back of a fork as a pastry blender, mixing until dry ingredients are well coated.

3Mix in the chopped walnuts and sprinkle the remaining oat crumble topping over the top of the pie dish. Continue to bake, uncovered, for remaining 15 to 20 minutes, until fruit bubbles at the top. Remove and let cool for 10 to 15 minutes before serving.

4Variation: Substitute 1½ pounds pitted sweet cherries, cut in half, ½ teaspoon almond extract for vanilla extract, and sliced almonds for the walnuts.

5Storage: Refrigerate in a sealed container for up to 3 days.

Reprinted with permission from Fertility Foods, 100+ Recipes to Nourish Your Body While Trying to Conceive by Elizabeth Shaw, MS, RDN and Sara Haas, RDN, LDN, Hatherleigh Press, 2017.


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