Meghan Markle's Ginger Berry Crumble Recipe: There May Be Another Rumble Over This Royal Crumble Recipe by Chef Gigi
Harry and Meghan, the Duke and Duchess of Sussex, may be making news right now for that interview with Oprah, but Meghan Markle made food news when she shared this recipe with Cooking Light back in 2014. It is delicious. This recipe has been adapted from the original. A fruity but savory extra virgin olive oil has been substituted for Meghan’s coconut oil for a healthier recipe. I hope that doesn't start another rumble over this crumble.
Prep Time: 10 minutes
Cook Time: 40 minutes
You'll need:
- 2 cups blueberries
- 2 cups blackberries
- 1/2 teaspoon vanilla
- 2 teaspoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon freshly grated ginger
Topping
- 2 1/2 cups rolled oats
- 2 teaspoons cinnamon
- 5 tablespoons almond flour or all-purpose flour
- 1/2 teaspoon vanilla
- 1 teaspoon flax seeds (optional)
- 5 tablespoons extra virgin olive oil, at room temperature
- 5 tablespoons honey or maple syrup
Here’s how to make it:
- Preheat oven to 350 degrees F. Rinse all berries and place in a baking dish.
- Add the vanilla, lemon juice, maple syrup and ginger to the berries and toss well.
- In a separate bowl, mix the oats, almond flour, vanilla, cinnamon and flax seeds. Mix well before adding maple syrup and oil. Pour the crumble mixture evenly over berries.
- Bake for 35 - 40 minutes, or until the fruit juices are bubbling around the edges and lightly browned.
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