Recipes from The Hunger Crushing Combo Method by Abbey Sharp, RD. Copyright © 2026by Abbey Sharp, RD. Featured with permission of Balance Publishing, an imprint of Hachette Book Group. All rights reserved.
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This recipe is: Vegetarian, Soy free, Gluten Free (Option), Dairy Free (Option), Vegan (Option)
Ingredients
For the Berry Filling
- 5 cups frozen berries, thawed in a large bowl
- 1 ½ tablespoons cornstarch
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
For the Crumble
- ½ cup old fashioned oats or rolled oats
- ¼ cup whole wheat flour
- ¼ cup almond meal
- ¼ cup sliced almonds
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup butter, melted
To Serve
- 3 cups 5-10% vanilla Greek yogurt or creme fraiche, divided
Directions
- Preheat the oven to 375 degrees F. Lightly grease a 9” pie dish and set aside.
- Drain the juice from the thawed berries (and keep that liquid gold for smoothies!!). Add the cornstarch and toss until the berries are coated, then add the sugar, cinnamon, lemon zest and vanilla extract. Toss to combine, then pour the mixture into the pie dish.
- In another large bowl, combine the oatmeal, flour, almond meal, almonds, brown sugar, cinnamon together. Add in the melted butter and use your fingers to create little “clusters” of crumble.
- Sprinkle the clusters on top of the berry filling and bake for 30-40 minutes, until the berries are bubbly and thick and the topping is golden brown. Allow to cool before serving. Serve with greek yogurt or creme fraiche.