Healthy Summer Fruit Crumble

Summer is slowly but surely creeping up on us. The temperatures are rising and rainy days are fewer and far between. You can even take a walk outside at night and it’s not too cold. The best thing about this time of year is the seasonal fruit that comes along with it. To honor the summer season I decided to make a healthy version of a crumble this past weekend. I used pitted cherries, strawberries and peaches. Cut them up, sprinkled them with cinnamon and put them in a baking dish (ungreased). For the crumble I combined a cup of oats, two tablespoons of flower, two tablespoons butter (you can use coconut oil for an even healthier version, though I don’t think there’s anything wrong with using butter), and one tablespoon sugar (again, I don’t think this is too bad, since real crumble recipes use a lot more, but you can substitute). I baked everything in a preheated oven (375 F/180 C) for 340 minutes until the fruit was soft and bubbly. I topped everything with some protein, low-cal vanilla ice cream. It was a perfect treat and the ripe fruit was sweet, fresh and the whole thing tasted wonderful!