Bumbleberry Crumble

Bumbleberry Crumble

If you’re looking at the title to this recipe and thinking “what the heck is a bumbleberry?” you’re probably not alone. This isn’t some sort of a secret new berry you’re just hearing about. Bumbleberry just refers to a mixed berry pie (or crumble, or crisp), often including rhubarb or sometimes apple. I first had bumbleberry pie at a local restaurant many years ago and ever since then it has held the top spot as my absolute favorite pie flavor. I’ve been wanting to make a Summer dessert using rhubarb, so this Bumbleberry Crumble was the natural choice.

In my eyes, this is the perfect Summer dessert. It combines sweet berries with tart rhubarb and doesn’t use a ton of sweeteners, so the natural flavors of the fruits really shine. It’s covered in a buttery crumb topping that perfectly offsets the tartness of the rhubarb. It’s simple and delicious with little prep time and it’s perfect to bring to a Summer picnic or barbecue or to serve your family at home. 

I love rhubarb and my taste buds tell me this Bumbleberry Crumble is the ideal combination of sweet and tart, but if you’re not a fan of the tartness of rhubarb you can replace it with apple and still accurately refer to it as bumbleberry. Or “Bumble Crumble” as I’ve been calling it because it rhymes and makes me happy. Whatever floats your boat. Or bumbles your crumble. 

Bumbleberry Crumble

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Bumbleberry Crumble

Yield: 8 servings

Ingredients:

  • 1 ½ cups quartered & hulled fresh strawberries
  • 1 ½ cups fresh raspberries
  • 1 cup fresh blackberries
  • 1 cup chopped rhubarb
  • 1 tablespoon sugar
  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • ½ cup old fashioned oats
  • ½ cup white whole wheat flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons butter, melted (I used Smart Balance Blended Butter Sticks with Omega-3)
  • 2 tablespoons plain fat free Greek yogurt

Directions:

  1. Preheat the oven to 350.
  2. In a large mixing bowl, combine the strawberries, raspberries, blackberries, rhubarb, sugar, honey and cornstarch and mix thoroughly. Transfer the berry mixture to a 9×9 or 7×11 baking dish and spread evenly.
  3. In another bowl, combine the oats, flour and brown sugar. Add the melted butter and yogurt and stir until well combined. Using your hands, crumble the oat mixture into crumbs over the top of the berries in the baking dish. Bake in the oven for 45-50 minutes.

Weight Watchers Freestyle SmartPoints:
6 per serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
4 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
168 calories, 33 g carbs, 18 g sugars, 4 g fat, 1 g saturated fat, 3 g protein, 5 g fiber (from myfitnesspal.com)

partially inspired by Cookie & Kate

Bumbleberry Crumble