Easy Recipe: Toaster Oven Berry Crumble


Life without a real kitchen is frustrating, especially with food allergies.  Since I am allergic to eggs, I can’t go grab any dessert somewhere if I get a craving for something sweet.  I have had to make do with whatever I can bake in my little toaster oven.  Variations of this berry crumble have become my new easy go-to dessert.  I’m assuming it can probably also be made in a regular oven as well, but do not have that luxury at the moment to be able to test the theory. 🙂

Here’s my recipe:
2/3 cup brown sugar
1/2 cup flour
1 individual serving size packet of instant oatmeal (I use cranberry oatmeal)
3/4 tsp cinnamon
dash of salt
1/3 cup cold unsalted butter
1 cup fresh berries (I use whatever is ripe that day, a variety of blueberries, strawberries, raspberries, and blackberries)
3 tablespoons cherry preserves

Mix all the dry ingredients in mixing bowl, and cut in butter.  Layer half of the mixture in the bottom of a baking dish.  Spoon in mixed berries, then cherry preserves.  Spread on remaining sugar/oatmeal mixture.  Bake in toaster oven at 350 degrees for about 15 minutes (time may need to be adjusted for a regular oven).

White Raspberry & Strawberry Tartlet Recipe

I made my little mini pie crusts in the toaster oven again (see last post here).  This time, I wanted the filling to be primarily fresh berries from our garden.  I cut the pie crust recipe in half since I was only planning to make two medium sized tartlets.  While the crusts were cooking, I removed the stems from all of the berries and hulled and sliced the strawberries.  I added two tablespoons of honey to about 1 1/2 cups of fresh berries and mixed well.  When the pie crusts were almost finished, I added in the berry mixture and baked for another 10 minutes.  Super easy and so good!

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