As a busy mom with a sweet tooth, I’m sometimes torn between decadent desserts that satisfy my sweet cravings and nourishing ones that contribute to the fam’s health.
The solution to this dilemma is a happy balance between the two extremes: a tasty dessert made with wholesome ingredients.
And if the dish happens to be very easy to make, then so much the better, right?
Well, with the frozen mixed berries from Ate Ceres Grocer, I was able to whip up a Triple Berry Crumble in a jiffy.
Ate Ceres Grocer is a Caloocan-based enterprise that offers a selection of plant-based food. It’s frozen mixed berries, made up of strawberries, blueberries and raspberries, are available at Php190 per 500 grams.
Mixed berries became a pantry staple in my household as Hubby and I like to make smoothies for snacking on or for post-workout drinks, considering their myriad health benefits. They are considered superfood as they are loaded with antioxidants, fiber, vitamins and minerals, as well as helps in controlling inflammation, cholesterol levels and heart health.
Frozen mixed berries have the additional benefits of being readily available and convenient to store. As they are frozen immediately upon harvest, they retain their nutrients present at their peak of freshness.
By making a Triple Berry Crumble, the fam and I don’t just get a delicious dessert but also a lot of wholesome goodness.
- 1/4k (half a tray) of Ate Ceres Grocer’s mixed frozen berries
- 1 1/2 tbsp granulated sugar
- 1 1/2 tbsp all purpose flour
- zest from 1/2 lemon
- pinch of salt
- 1/2 cup old fashioned rolled oats
- 1/4 cup brown sugar
- 3 tbsp all purpose flour
- 1/4 cup cold butter, cut into small cubes
Toss all the berry filling ingredients together in a mixing bowl until well combined.
In a separate mixing bowl, combine all the crumble topping ingredients, mashing the butter into the rest of the ingredients until well incorporated.
Spread the berry mixture evenly into a 6-inch pie plate then cover with the crumble topping.
Bake in a pre-heated oven at 175 deg C for 45 minutes until the berry filling bubbles and the topping turns golden brown.
Serve slightly warm, topped with a few dollops of homemade vanilla ice cream.
Looking for other easy-to-cook dishes to try out? Check out my other kitchen adventures:
- Tuscan Chicken Pasta
- Baked Salmon in Lemon Butter Sauce
- Basque Burnt Cheesecake Cups
- Easy Mac ‘n Cheese
- Calamansi Muffins
- Lemon Square Siksik sa Sarap Recipes
- Easy Creamy Pesto Chicken
- Banana Loaf Three Ways
- Sausage Pasta with Creamy Sundried Tomatoes
- Homemade Avocado Ice Cream Cake
- Slow Cooker Pork Roast
- Easy Shepherd’s Pie
- Homemade Mango Ice Cream
- Cheesy Baked Salmon
- Thai Peanut Sauce
- Oatmeal Peanut Butter Breakfast Balls
- Red Velvet Cupcakes
- Five-Minute Lava Cake
- Carrot Cupcakes
- Slow Cooker Mashed Potatoes
- Mini-Blueberry Cheesecakes
- Frozen Mocha Cheesecake
- Chocolate Chip Cookies