NYPBeHealthy Recipes

Whole Wheat Berry Crumble

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 8 servingsphoto of whole wheat berry crumble


For Crumb

  • ¾ cup whole wheat flour
  • ½ cup walnuts
  • ½ cup coconut sugar
  • 3 tablespoons canola oil
  • 2 tablespoons butter

For Berry Mixture

  •  4 cups berries - (use in season) strawberries, blackberries, blueberries, mixed berries
  •  4 stalks rhubarb, cut into thin pieces (optional)
  •  1 lemon, juiced
  •  1 tsp lemon zest
  •  ⅓ cup agave or maple syrup
  •  2 tablespoons whole wheat flour


  1.  Preheat oven to 375°F
  2.  Add crumb topping ingredients into a food processor and pulse until coarsely combined. Make sure not to over process.
  3.  If you are using strawberries, cut them in half. If you are using other berries, you can leave whole. Toss berries and rhubarb with lemon, agave and flour. Then place mixture in oven proof container or can be divided among individual ramekins.
  4.  Top with crumb mixture, and bake in oven for about 45 minutes or until crumb mixture is a crispy brown and the berry mixture is bubbling and thickened.

Nutrition Facts

Recipe Yields: 8 servings

Amount Per Serving
Calories 290
Fat 13g (40% calories from fat)
Saturated Fat 2.5g (7% calories from saturated fat)
Cholesterol 10mg
Sodium 45mg
Dietary Fiber 3g
Protein 3g
Carbohydrates 42g

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.