We've almost reached the end of the Jewish fall holiday marathon. Almost.
The last week of celebration is the holiday of Sukkot, my personal favorite. Usually it falls a bit later in September/early in October and marks the start of fall baking. This year, yeah, not quite. So when friends asked me to bring a desert to their sukkah one night, I had no clue what to make...too early for pumpkin cookies, apple cake was so Rosh HaShanah, and not to mention we've been eating for weeks at this point and ready to burst...
So I went with a super simple, and very clean eating, berry crumble. No guilt here. None. Just gorgeous colors and flavors.
Adapted from here.
-- Use any milk you like. I usually use my almond milk, but these friends have a son with a nut allergy (the coconut milk was perfect though)
-- I use coconut milk that is now stocked in the milk aisle, not the canned milk you make curry with.