Wheat Berry Crumble
Wheat Berry Crumble
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Ingredients
| 1 | cup blackberries | |
| 1 | cup raspberries | |
| 1 | cup blueberries | |
| 4 | tablespoons granulated sugar | |
| 2 | cups organic flour | |
| 1 | cup rolled oats | |
| 1 | cup brown sugar | |
| 1 | teaspoon cinnamon | |
| ¼ | teaspoon clove | |
| ¼ | teaspoon nutmeg | |
| 1 | cup butter, chilled | |
| 1 | cup wheat berries, soaked overnight | |
| 4 | cups water |
Directions
Preheat oven to 350 degrees. In a large mixing bowl toss all the berries and granulated sugar together. Set aside. Combine flour, oats, brown sugar and spices in a large bowl. Using a pastry blender or forks, cut the butter into the flour mixture until it resembles coarse crumbs. Press half the crumble mixture into base of a 9x13 casserole dish. Spread berry mixture evenly on top of the crust and top with remaining crumble. Bake the crumble for approximately 30-40 minutes or until berries are bubbly.
While the crumble bakes, prepare the wheat berries. Bring the soaked berries to a boil in a large saucepot with 4 cups water. When the water is boiling, reduce the heat and continue simmering the wheat for 30 minutes or until chewy but tender. When the grains are cooked, remove from heat and drain.
While the crumble is still hot sprinkle the wheat berries on top for a nutritious and flavorful finish.