Big Crumb Mixed Berry Crumble

Now, I love a pie, no question. I love buttery crusts and fruity fillings and I love a summer pie, in particular, as there is so much fruit available with which to fill said crust (raspberries, blueberries, stone fruit, oh my!). But I won’t lie: I don’t love the time it takes to assemble a pie. The making of the dough, and then the resting of the dough and then the rolling of the dough – umh, no thanks. And that is where crumbles come in – not only do they call for all of the delicious summer fruit that their older, more sophisticated sister, “pie,” calls for, but they are speedy to throw together, and if you make them with big crumbs of buttery sugar-y goodness (like I instruct you to do so below) I believe they truly give pies a run for their money . . . and I promise your summer house guests will agree.

 

To take a peek at the original blog post for big crumb mixed berry crumble, and to peruse my collection of original recipes, click here. 

 

I’ll be at the Hotchkiss Library of Sharon book signing tomorrow from 6pm-8pm signing copies of my new book “The Vintage Baker”

 


 

INGREDIENTS:

FOR THE CRUMBLE

  • 1 1/4 cups all-purpose flour
  • 1/2 cup, plus 2 Tbsp granulated sugar
  • 1 tsp table salt
  • 1 1/4 tsp baking powder
  • 10 Tbsp unsalted butter, cold, diced into small pieces

FOR THE FRUIT FILLING

  • 1/2 cup granulated sugar
  • 3 Tbsp arrow root powder (my preferred thickener, you can substitute cornstarch)
  • 1/4 tsp table salt
  • 6 cups mixed berries, fresh or frozen, though fresh are preferable, as frozen ones make for a soupy crumble
  • 2 Tbsp freshly squeezed lemon juice
  • Heavy cream for serving

INSTRUCTIONS

Preheat the oven to 375-degrees.

TO MAKE THE CRUMBLE

In a medium bowl, whisk all of the dry ingredients together. Add the butter and using your hands, smoosh the butter into the dry ingredients, until clumpy. Place in the freezer until ready to use.

TO MAKE THE FRUIT FILLING

Whisk the dry ingredients in a large bowl. Add the berries and lemon juice and toss to combine. Place in an 8×8-inch pan, sprayed with non-stick cooking spray or smeared with softened butter. Crumble the crumb topping over the berries, leaving some crumbs quite large and others smaller.

Bake for 30 minutes, rotating at the halfway point, until the berry juices are bubbling and the crumb is nicely browned. Let sit until warm or room temperature and serve with dribbles of heavy cream.

 

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