Cranberry, Blueberry and Cherry Crumble!


Not the best but was the best eating!

I have this knack of taking a recipe and tweaking it to better suit my family and it usually comes out better than what we would of thought of. I seem to do it to every recipe, a couple change ups to make it healthy and of course I make it as GMO free as possible.

We have an awesome Amish farmer’s market that I get almost all my produce from. I love them and their ice cream is to die for.

Ok here is the recipe with my flair added to it.


2 Tbsp. cornstarch ( I use the one that is GMO and aluminum free)
3/4 C. Sugar (Dixie Crystal and C&H Sugar is GMO free)
2 C. fresh blueberries
2 C. fresh cranberries
2 C. cherries
1 tsp. lemon juice
1 tsp. vanilla bean paste
1 1/2 C. all-purpose baking mix (Bob Red Mill’s is the bomb)
1/2 C. old fashioned oats
2 Tbsp. sugar (see above)
1/4 C. butter, softened ( can use coconut butter for paleo)
1 large egg, lightly beaten
1/4 C. milk ( or coconut, almond, silk; etc.)
vanilla ice cream or homemade whipped cream


Preheat oven to 400 degrees.

Stir together the first 2 ingredients in a large saucepan. Add fruit, juice, and vanilla; bring to boil, stirring constantly; boil 1 minute. Pour into lightly greased 2 quart baking dish.

Combine baking mix, oats, and remaining sugar. Cut in softened butter with a fork or pastry blender until mixture is crumbly, stir in egg and milk. Drop by 2 Tbspfuls onto hot berry mixture.

Bake at 400 degrees for 20-25 min. or until cobbler is golden and bubbly. Serve warm with ice cream or whipped cream.

There were no leftovers so be prepared for that.


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