Blueberry Gooseberry Oat Crumble

My friend had so many gooseberries on her gooseberry bush last summer that she froze an over-abundance of them and then convinced me that I just HAD to take some home with me. I relented without too much coaxing because I do love gooseberries. I discovered if you mix them with blueberries they compliment each other very nicely. If you don’t have gooseberries, though, feel free to make this baked oatmeal recipe with just blueberries. It’ll be yummy on a slightly different level than it is with gooseberries. Gooseberries have a bit of tartness to them, but then they also taste rich when used in sauces and desserts.

What is an “oat crumble”? It’s my slightly-more-decadent version of the oh-so-popular “baked oatmeals” … a little like a crisp, but on the healthier side, with a thicker oatmeal layer on top and lots of fruit on the bottom. Serve with vanilla Greek yogurt on top, or ice cream or a little light whipped cream. I like to eat this oatmeal for breakfast, but you can serve it for dessert too.

Blueberry Gooseberry Oat Crumble

★★★★★ 5 from 2 reviews

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 - 6 servings 1x

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Ingredients

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For the berries:

• 3 cups mixed blueberries and gooseberries
• 1/4 cup sugar
• 1 teaspoon vanilla extract

For the oats:

• 1 cup old fashioned oats
• 1/3 cup toasted walnuts, roughly chopped
• 1/4 cup brown sugar (packed)
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

To stick it together:

• 1 Tablespoon butter, melted
• 1 cup coconut almond milk (or regular milk)
• 1 egg white
• 1 teaspoon vanilla

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Instructions

1. Preheat the oven to 375 F. Spray a small casserole pan with cooking spray.
2. Pour the berries into the casserole pan and add the sugar and vanilla. Stir gently to mix together. Take out about 1/3 cup of the berries for the top and set aside.
3. In a small mixing bowl, stir together the oats, walnuts, cinnamon, baking powder and salt. Sprinkle this mixture over the berries in the casserole pan.
4. Now, add the butter, milk, egg white and vanilla to your mixing bowl and whisk until thoroughly mixed. Pour this mixture over the oats, trying to get it as evenly distributed as possible.
5. Sprinkle the reserved berries over top and, if you like, sprinkle the top with about 1 Tablespoon of raw sugar (to give the top a little extra crunch).
6. Bake at 375 for about 40 minutes or until the oat mixture is set and nicely browned on top. Let cool slightly, and serve warm with ice cream, light whipped cream or vanilla Greek yogurt on top.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at What to Do Weekends, Weekend Potluck, Munching Monday, Tuesday’s Table, Treasure Box Tuesday, Wine’d Down Wednesday, Moonlight & Mason Jars and Hearth & Soul Bloghop.