Blueberry-Strawberry Crumble

This dessert is both soooo delicious and perfect for when you’re having guests over for dinner but don’t have too much time. Just prep it, (keep it in the fridge if you’re doing it in advance) and then pop it into the oven. You have time to sit down and enjoy dinner while it bakes and since you should serve it hot or warm, there is very little waiting once it’s done. Just dig in and enjoy! I like to serve it with some heavy cream on the side to drizzle over it, but feel free to serve it with a big scoop of ice cream. Another bonus is that it keeps and reheats wonderfully for a “healthy” breakfast (hey, its just like fruit and granola!)

Recipe:

Filling:

1 16-oz pack of Strawberries, stemmed, hulled and quartered

2 6-oz packs of Blueberries

Topping (from the recipe “Golden Delicious Apple Pie with Oatmeal Crumb Topping”by Ken Haedrich):

1 cup all-purpose flour

1/2 cup rolled oats

2/3 cup firmly packed light brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup (1 stick) unsalted cold butter, cut into 1/4-in pieces

  1. Preheat your oven to 350˚F and set aside a 7 x 11-in baking dish. (You can use a different size dish if you want, you may just need to increase the amount of crumble or decrease as necessary.)
  2. Put the berries at the bottom of your pan and set aside.
  3. Using a food-processor, combine the flour, oats, sugar, cinnamon and salt and pulse to combine.
  4. Add the butter and pulse until the butter is evenly dispersed.
  5. Using your fingers, roll the mixture between your fingers to form crumbs.
  6. Spread the crumbs evenly over the berries.
  7. Bake for 35-40 minutes until the topping is golden brown and the berries bubble thickly.
  8. Let cool for 10-15 minutes and serve with a drizzle of heavy cream or a scoop of ice cream.

US

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