Black & Blue Sunflower Seed Crumble

MAKES 4 TO 6 SERVINGS

Crumbles are some of the easiest summer desserts you can make. You just dump some fresh fruit in a baking dish, cover with oats, toss into the oven, and call it a day. If I’m ever searching for a last-minute dessert idea, it usually falls into this category. The best thing about crumbles is you can assemble everything early in the day and then just bake it right before serving. If you really want to do it right, add a scoop of head-friendly vanilla ice cream (like Häagen-Dazs or McConnell’s) on top while it’s warm. If you’re gluten free, use cornstarch and certified gluten-free oats and oat flour. If you’re dairy free, use coconut oil in place of the butter.

Butter or coconut oil for greasing dish

BERRY FILLING

3 cups fresh blueberries

1 cup fresh blackberries

1½ tablespoons all-purpose flour or cornstarch

¼ teaspoon ground cinnamon

1 teaspoon vanilla extract

CRUMBLE TOPPING

1¼ cups rolled oats (certified gluten-free, if desired)

¹⁄₃ cup raw sunflower seeds

¼ cup oat flour (certified gluten-free, if desired)

¼ cup honey

¼ cup unsalted butter or coconut oil, melted

¼ teaspoon kosher salt

Vanilla ice cream (optional)

Preheat the oven to 350°F with a rack in the center. Grease an 11-inch gratin dish with a little butter. You can also use a 10-inch round or 9-inch square baking pan.

To make the Berry Filling, in a large bowl, stir together the blueberries, blackberries, flour, cinnamon, and vanilla. Transfer the mixture to the prepared dish and spread it out in a single layer. Reserve the large bowl.

To make the Crumble Topping, in the now-empty large bowl, stir together the oats, sunflower seeds, oat flour, honey, melted butter, and salt until crumbly and evenly mixed. Sprinkle on top of the fruit mixture.

Bake until golden brown, 55 to 60 minutes. Cool on a wire rack for about 10 minutes, then dish out into shallow bowls. Top with vanilla ice cream, if desired, and serve warm.