2 Berry Crumble

Ok, so give me a break because I still haven’t mastered my photo skills.  But this is my 2 Berry Crumble.   I made this crumble for Easter Sunday where I was invited a friend’s family dinner.  Her whole family loved it and if you have left overs you can eat it for breakfast the next morning because it’s healthy and not overly sweet or indulgent.  🙂

2 BERRY CRUMBLE

CRUST TOPPING

3/4 cup all purpose flour

2/3 cups of sugar

Large pinch of sea salt

6 tablespoons or 3/4 stick of chilled unsalted butter (cut into 1/2 – inch cubes)

1/4 of sliced almonds (with a bit of the brown skin around the edges)

1/4 cup of slivered almonds (they look like long rectangular white sticks of almond)

FILLING

1 pound or 3- 4 cups pound of strawberries, halved and hauled

1 pounds or 2 cups of blueberries

1/2 vanilla bean, split lengthwise

1/2 cups of sugar

EXTRA

French Vanilla Ice Cream!

1)  Preheat oven to 375 ‘F.   Take a some butter from your stash and rub a 11 x 7 x 2- inch glass baking dish.  Put 1/2 cup of sugar in a large bow.  Scrap the seeds from the vanilla bean and place it in the bowl of sugar and whisk to blend.  Add your strawberries and blueberries to sugar in the bowl; make sure you toss well since this will macerate the berries (just a little).  Place in baking dish.

2) Combine the flour, sugar and salt in a bowl with the butter.  Rub with your fingertips until mixture sticks together in clumps.  This should look like big bread crumbs or moist cornflakes.     Mix in the oats and the almonds.  Blend well the mixture.  If you find it quite crumbly like bread crumbs you’re on the right track.  Place the mixture on top of the berries evenly on the dish and throw it in the oven.

3)  Bake crumble until the filling starts bubbling (you will see that the blueberries have exploded in your crumble)  and the topping is golden and crisp, about 45 minutes.  Once done, let it cool on the rack for about 15 minutes until it’s just warm and take a large scoop of French Vanilla Ice Cream and serve!

Tips I discovered*

1)  Let’s say you don’t have such a big glass baking dish, and you have a smaller one that’s about half the size.  That’s fine, what you’ll notice though is that your crust will be quite thick (assuming you didn’t proportially cut the ingredients) you’ll find the crust to be dry and still crumbly so just take some chilled butter and scrap thin pieces of butter on top of the dish with the edge of the spoon or butter knife then place it back in the oven let it bake for an addition 5 minutes or so.

2)  Feel free to use different types of nuts if you just don’t happen to have almonds at home.  Chopped walnuts and pecans would make a wonderful addition to the crust.

Personally, I suggest you keep the ingredients for the topping stored in your kitchen and get creative on the filling.  You can definitely do a different variety of fillings- peaches, nectarines, cherries, saskatoon berries, or apples (though you may need to cook the apple before hand).   Fun and easy recipe for a beginner like myself and great for potlucks and parties.

Love,

Anna

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