Berry Hazelnut Oat Crumble

Recipe collaboration with @shannonfeulner

Something about a berry crumble is so nostalgic. If you think about it.. it's a berry pie without a crust. The crumble is crunchy, nutty and delicious while the warm fruit compote lends a tart jammy bite. Also, since the crumble is made with oats.. this is technically appropriate for breakfast. Right? :)

Berry Hazelnut Oat Crumble

Servings: 2

For The Filling:

• 2 cups mixed frozen berries
• 1 tbsp agave or maple syrup
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For The Crumble:

• 1x Mylk Labs Roasted Hazelnut & Dominican Cacao Oatmeal
• Cups
• 1/4 cup oat flour (heaping 1/4 cup oats pulverized in a blender)
• 1/2 tsp cinnamon
• 2 tbsp coconut oil, melted
• *powdered sugar, optional for topping

Instructions:

1. Preheat the oven to 350 F.
2. In a medium bowl toss together the berries, agave, cornstarch, lemon zest and lemon juice.
3. Divide the berry mixture evenly between two 4-inch ramekins. 
4. For the crumble: In a medium bowl stir together the oatmeal, oat flour, and cinnamon. Pour the melted coconut oil over the dry ingredients and mix to combine.  The mixture should be crumbly.  
5. Generously sprinkle the crumb mixture over the top of the berries.  Place the ramekins on a baking sheet and bake for 25 to 30 minutes, or until the berries are bubbling and the top is golden brown.
6. Allow to cool slightly then dust with powdered sugar or top with your favorite dairy free ice cream. Enjoy!

Make sure to tag @shannonfeulner, @mylklabs and #NutsForOats to be featured.