Love Bumbleberry pie but don’t want the extra calories from the crust? Try making this healthier option using frozen fruit and oats. I use frozen fruit in smoothies & shakes but this is a tasty alternative & clears up some space in the freezer.
1 cup (250 ml) quick cooking (not instant) oats.
1/3 cup (75 ml) all-purpose flour
½ cup (135 ml) packed brown sugar
½ tsp. (2 ml) ground cinnamon
1/3 cup (75 ml) butter, Tip: if you have ghee, you can substitute a little in place of some butter.
5 cups (1.25 L) mixed frozen unsweetened fruit (I used wild blueberries, raspberries & bing cherries but peaches & strawberries would work well too).
1/3 cup (75 ml) organic cane sugar (or granulated sugar)
1 Tbsp. (15 ml) fresh lemon juice
½ tsp. (2 ml) pure vanilla extract
In a small bowl, combine oats, flour, brown sugar & cinnamon. Add butter and mix until crumbly; set aside. (to make ahead: cover and refrigerate topping for up to 3 days).
Fruit Mixture: If using peach, cut any extra large wedges in half crosswise. In a large bowl, toss together frozen fruit and cane (or granulated) sugar. Pour the lemon juice and vanilla extract over top and toss.
Spread the fruit mixture evenly in ungreased 8-inch square (20 cm) baking dish. Sprinkle evenly with topping. Cover tightly with foil. Bake at 375F (190 C) for 35 minutes. Uncover and bake for about 30 minutes longer, or until bubbly and fruit is tender.
Serve warm, topped with a scoop of vanilla ice cream, frozen yogurt or whipped cream.