Mixed Berry Crumble
Freeze-dried berries create a warm, jammy compote topped with crunchy graham cracker crumbs. It’s a lightweight trail dessert with plenty of berry flavor in every spoonful.
EQUIPMENT
- vacuum sealer, optional
- vacuum seal bag, optional
- leakproof container, for coconut oil
INGREDIENTS
- 1 Tbsp (4 g) blueberries, freeze-dried
- 2 Tbsp (4 g) strawberries, freeze-dried
- 2 Tbsp (4 g) raspberries, freeze-dried
- 2 Tbsp (12 g) butter powder
- 1 Tbsp (13 g) cane sugar
- 1 tsp (3 g) corn starch
- ½ tsp (1.3 g) cinnamon, ground
- 1 packet (0.8 g) lemon powder, 1 packet = 1/4 tsp powder
- 1 sheets (16 g) graham crackers, honey, crumbled
- 1 Tbsp (14 g) coconut oil
- 2 oz (60 mL) water
Dietary substitutions available — see Substitutions below.
INSTRUCTIONS (per serving)
HOME
- Put the freeze-dried berries, butter powder, cane sugar, cornstarch, cinnamon, and lemon powder in a bag or container for use in the backcountry.
- Pack the graham cracker crumbs separately. See meal prep tip below.
- Pack 1 Tbsp (14 g) coconut oil in a leakproof container. Double-bag the oil in case of a leak. See meal prep tip below.
FIELD
- Add 1 oz (30 mL) hot water to the berry mixture and stir well.
- Let stand until the berries are fully rehydrated and the sauce thickens.
- Add additional hot water 1 tsp at a time, if needed, until the mixture reaches a thick compote consistency.
- Stir in 1 Tbsp (14 g) coconut oil.
- Top with the graham cracker crumbs and enjoy!