The past two days have been below 40 degrees in Colorado and all I have wanted to do is bake. However, I have a full time job so I can't just stay at home and bake all day long. I am most defiantly a home body so believe me, I would have no problem hanging with our puppy at cooking up at storm.
Yesterday I worked a full day, 8 hours at the hospital and then 3 hours at F45 RINO. This was my first time coaching at the new studio and I loved it. The space is almost twice the size of F45 Sloan's Lake, my old home studio I have been coaching at for 2 years. I love my F45 family. The members and coaches always make me smile and I leave feeling better than when I got to the gym. If you've ever had a gym family, you know what I mean. I am an introvert at heart, so coaching a fitness class it definitely outside my comfort zone but that is one of the reasons why I love it so much. It challenges me and I truly enjoy sharing my knowledge about health and exercise while I am there; it's a win/win.
By the time I got home last night it was after 7pm and I had been at the hospital since 6am that morning. That is a long day and barely any time for myself. This pattern happens a few days a week. But yesterday I kept thinking about the bag of frozen fruit in the freezer and I knew I needed to bake something with it last night. So yesterday I found myself showered, in my pajamas at 9pm waiting for this berry crumble to be done in the over. Hey, do what makes you happy. It makes me happy to bake, period. And yesterday was a great day because I ended it on a good note, doing what I love. I love baking.
So here is this recipe, a sweet little berry crumble treat that is lower in sugar and probably, most definetly, delicious with ice cream or homemade coconut whipped cream. Next time I make this I will definitely be making this with a homemade whipped cream. Enjoy!