Recipe: Karina’s Strawberry Raspberry Crumble

This antioxidant-rich crumble can be made with other berries, too. Just keep in mind that blueberries and blackberries tend to release more juices than strawberries and raspberries, so you may need to add one or two extra tablespoons of flour to the filling. Feel free to use frozen berries if fresh ones aren’t in season. You can make one eight-inch by eight-inch crumble, or eight small individual ramekins.

The grub:

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1 cup whole grain wheat or spelt flour

1 cup rolled oats

1/2 tsp ground cinnamon

1/4 cup light-flavoured olive oil or melted coconut oil

1/4 cup agave nectar or maple syrup


2 cups raspberries

2 cups strawberries, sliced

1/4 cup whole grain wheat or spelt flour

1 tbsp agave nectar or maple syrup

The how-to:

Preheat oven to 375ºF and grease baking dish(es) with cooking spray.

In a small bowl, mix together all topping ingredients.

In a separate bowl, mix together filling ingredients.

Place filling in baking dish(es), topping evenly with topping mixture.

Bake for 25 minutes, until topping is crisp and lightly browned, and filling is bubbling.

Makes eight individual servings (in ramekins), or one eight-inch by eight-inch crumble.

Vegan since 2003, Karina Inkster, MA, PTS, is a Powell River-based health and fitness coach, author of two books, and host of a vegan podcast. For more information, go to

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