Nourishing the Soul

What is it about a berry crumble?!  It just feeds the soul.  I love the recipe below, reswizzled to be gluten free.  As soon as the berries are out in the marketplace I scoop them up and get crumbling….my family is always grateful…and for a moment I’m wearing that invisible queen crown again 🙂  So everyone wins when the crumble comes out of the oven!

This morning, I themed my yoga class on being open and feeling the “yes” inside.  That feeling in your body and your soul when you’re loose in every cell of your body–maybe even swaying as you walk.  We feel a lot of this openness in the summer months when the weather starts to warm up and our body starts to shake off its closed, tight feeling.  It’s a natural shift in nature that we welcome into our bodies after the winter and with it comes and uplifting of the spirit, like the promise of the smell of the crumble in the oven.

As we make this move into the seasons we find ourselves nourished by so many things.  Usually the sights and smells of spring and summer, and also reconnecting with people that we haven’t seen during our “hibernation.”  And we crack wide open and embrace it all with every sense.

We get an opportunity every day to nourish our soul through self care, our relationships and our environments.  Take a closer look at yours.  Do they make you feel like a kid eating a raspberry crumble?  If not, see what positive shifts need to be made to support yourself as you move into the summer season.  And if you need a lift, make this recipe!

Gluten-Free Raspberry Crumble

  • Servings: 4 if you are all hungry!
  • Difficulty: super easy!
  • Print

2-3 cups of any type of berry washed and patted dry (preferably organic)1/2 cup gluten-free flour (I used Pamela’s Artisian)
1/2 cup gluten-free oats (I used Bob’s Red Mill)
1 cup brown sugar
1/2 cup butter (yes, that is one stick!!) room temperature, or close to it
Sprinkle of cinnamon

Preheat oven to 350 degrees
Place your berries in an 8X8 baking dish to cover the bottom
Make the crumble:
Place the flour, oats, sugar and cinnamon into a bowl
Chop the butter into the mix, either using knives or a pastry cutter, until it is crumbly
Drop it evenly on the berries and pop it into the oven for about 30-35 minutes or until the top is golden and the berries look gooey.


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