By Aaron Owens Mayhew, MS, RDN, CD

Updated September 28, 2022

This post may contain affiliate links.

Raise your hand if you have a sweet tooth! Backcountry Foodie’s Mixed Berry Crumble ultralight backpacking recipe is just for you!

I don’t know about you, but there are days on the trail that are a real struggle. You’re soaking wet from rain, muscles ache from climbing 1000’s vertical feet, mosquitoes are annoying for hours, or you’re post-holing up to your thighs for miles.

Have you had similar experiences?!? Having a treat in your backpacking food bag can be a real pick-me-up. Backcountry Foodie’s Mixed Berry Crumble ultralight backpacking dessert recipe hits the spot every time! You might also consider checking out our White Chocolate Coconut Pudding and Trailside Tiramisu recipes.

Mixed Berry Crumble

Backcountry Foodie Recipe

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NUTRITION (per serving)

cal/oz 152

cal/gram 5.3

Calories 379 kcal

PROTEIN 3 g

CARBS 41 g

Fiber 4 g

Added Sugar 13 g

Fat 23 g

Sodium 138 mg

Home Prep Time 5 minutes mins

Field Prep Time 5 minutes mins

WT/SERVING 2.5 oz (71 g)

MEAL PREPCook, Dehydrator Not Required

Diet TYPESGluten-Free, Kid-Friendly, Low-Sodium, Low-Sugar, Nut-Free, Vegetarian

Servings1 serving

INGREDIENTS

 

0.5x1x2x3x

• 1 Tbsp (4 g) blueberries, freeze-dried
• 2 Tbsp (4 g) strawberries, freeze-dried
• 2 Tbsp (4 g) raspberries, freeze-dried
• 1 Tbsp (13 g) cane sugar
• 1 tsp (3 g) corn starch
• ½ tsp (1.3 g) cinnamon, ground
• 1 packet (0.8 g) True Lemon™ powder, 1 packet = 1/4 tsp powder
• 2 Tbsp (12 g) butter powder
• 2 sheets (16 g) graham crackers, honey, crumbled
• 1 Tbsp (14 g) coconut oil
• 2 oz (60 mL) water

OPTIONAL

• sugar substitute (substitution), no-added-sugar option
• lemon powder, homemade (substitution)
• 2 sheets graham crackers, gluten-free (substitution), gluten-free option

INSTRUCTIONS (per serving)

HOME

• Put all ingredients, except graham cracker crumbs and coconut oil, in a bag or container to be used in the backcountry. See meal prep tip below.
• Put graham cracker crumbs in a separate bag or container to be stored with the berry mix.
• Pack 1 Tbsp (14 g) coconut oil in a leakproof container to be added when the meal is consumed. We recommend double bagging the oil in the event there is a leak.

FIELD

• Add 1-2 oz (30-60 mL) hot water to the berry mixture.
• Stir to mix well and let stand to allow the berries to fully rehydrate and sauce to thicken.
• The mixture should be the consistency of a fruit compote.  More or less water may be added to reach the desired consistency.
• Add 1 Tbsp (14 g) coconut oil to the berry mixture.
• Stir to mix well.
• Sprinkle graham cracker crumbs over the berry compote and enjoy!

NOTES

MEAL PREP TIP

• Dehydrated fruit is not recommended as it will not create a compote unless cooked for an extended period of time in a pot.

 

NUTRITION

• Total sugar (per serving): 23 g, including 13 g added sugar
• For a no-added-sugar recipe, replace cane sugar with a sugar substitute.
• To reduce calories by 120, do not add the 1 Tbsp (14 g) coconut oil. However, the oil helps create a fruit compote sauce.
• To reduce calories by 40, reduce the volume of butter powder by 1 Tbsp (6 g).
• If butter powder is not included, there will not be a significant change in flavor or texture.

Did you make this recipe? We’d love to see it!Share photos from your kitchen or the backcountry below.

READY TO SEE MORE ULTRALIGHT BACKPACKING RECIPES LIKE THIS ONE?

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ABOUT THE AUTHOR:

Aaron Owens Mayhew, MS, RDN, CD, is a registered dietitian and ultralight long-distance backpacker with over 20 years of nutrition and backpacking experience. She’s also the founder and owner of Backcountry Foodie, an online ultralight recipes and meal planning platform for backpackers. She also enjoys teaching hikers about backpacking nutrition via virtual masterclasses, YouTube videos, and podcast episodes. You can follow Aaron’s adventures in the kitchen and the backcountry via Instagram and Facebook.