A Note From The Editor: Already fans of Meghan Markle thanks to her role on Suits, we’re even more impressed by the down-to-earth approach she brings to her beautiful website, The Tig. We’re excited to begin sharing a few snippets of how to find that joie-de-vivre so clearly evident in each Tig post here with you, as well, so be sure to stay tuned for what’s to come with the Darling x The Tig collaboration!
From Megan:
Maybe it’s your local firefighters, or volunteers at your favorite charity, maybe it’s a teacher or nurse … maybe it’s your friend who has helped you through a difficult time. Whoever it is – let them know how appreciated they are by making them an unexpected batch of something endlessly tasty.
May I humbly suggest my ginger berry crumble, perchance? I swapped some healthier ingredients with old standbys, making it guilt free and (dare I say?) even more delicious. It’s simple to throw together, and the recipients of both batches one and two will be equally pleased.
Ginger Berry Crumble
Filling Ingredients:
2 cups blueberries
2 cups blackberries
1/2 tsp vanilla extract
2 tsp lemon juice
1 Tbl maple syrup
1 tsp freshly grated ginger
Topping Ingredients:
2 – 1/2 cups rolled oats
5 Tbl honey or maple syrup
2 tsp cinnamon
5 Tbl almond flour (or regular flour)
1/2 tsp vanilla extract
5 Tbl coconut oil (cold-pressed and at room temperature)
1 tsp flax seeds (optional)
Directions:
1. Preheat the oven to 350°F.
2. Rinse all berries and place in a baking dish and toss with vanilla, lemon juice, maple syrup, and ginger.
3. Prepare the crumble in a separate bowl. Start by mixing oats, almond flour, walnuts, salt, vanilla, cinnamon, and flax seeds (if you wish!), then add maple syrup and coconut oil.
4. Use your hands to mix until combined.
5. Pour the crumble filling evenly over the berries.
6. Bake in the oven for 35-40 minutes until the fruit juices are bubbling around the edges and the crumble is firm and lightly browned.
7. Serve as it is or with a dollop of yogurt or ice cream on top.
Keeps for 3-5 days in the fridge. Freezes and reheats oh so very well.
Images via Meghan’s own, Leite’s Culinaria
2 comments
Delicious! I made this yesterday and its very comforting yet somewhat light. I only used blackberries and I added pecans and a dash of brown sugar to the crumble. Mmmm
The recipe is a little unclear though. I think there were a few typos: it says 2-1/2 rolled oats- I assumed it meant cups- and the directions say to mix walnuts and salt in the crumble but these aren’t listed in the ingredients (or the amount to add).
Thanks for sharing! I love your site and magazine 🙂
A recipe worth trying! Love blueberries and ginger but never knew
it could be paired.
Cheers,
Giana.LDS
http://www.ledesociale.com