by: Kate McMillan
Cook Time
20 minutes
Prep Time
45-55 minutes
Yield
6-8 servings
Total Time
20 minutes
Prep Time
45-55 minutes
Yield
6-8 servings
summary
Always a classic because a great crumble never disappoints. When berries are in season, this is a great way to let them shine. Taste the berries for sweetness and adjust the amount of sugar if the berries are too sweet or not sweet enough. This is an excellent recipe for potlucks because it feeds a crowd and can be made a day ahead and rewarmed.
ingredients
- Crumble Ingredients
- 1 quart strawberries, hulled and halved
- 1 pint raspberries
- 1 pint blackberries
- 1 tablespoon fresh ginger, grated
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- Crumble Topping Ingredients
- 6 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
directions
- Preheat the oven to 350°F. Coat the bottom and sides of a 9-by-9-inch baking dish with butter or non-stick cooking spray. Set aside.
- In a large mixing bowl, combine the strawberries, raspberries, blackberries, ginger, sugar and flour. Transfer to the prepared baking dish and set aside.
- To prepare the topping, place the flour, oats, brown sugar, cinnamon, salt and butter in the bowl of a stand mixer, fitted with a paddle attachment. Mix on medium-low until the butter is pea-sized and the mixture is crumbly.
- Spread the crumble topping all over the berries in the baking dish. Bake until the top is browned and the fruit is bubbly, 45–55 minutes. Allow to cool slightly and serve.
notes
You can also use frozen berries; there is no need to defrost them first. Serve with vanilla ice cream or freshly whipped cream. This recipe is also delicious in the summer with stone fruit such as peaches, nectarines and plums. You can also make this in individual ramekins for an elegant presentation.
