Who doesn’t love a juicy, ripe berry in the summertime (or anytime, really)? Berry season is in full swing here in California and other parts of the U.S. My favorite berry of all time is the blueberry, a berry full of antioxidants and exuberant flavor. Back east we would go berry picking with big stainless steel buckets and fill them to the brim with blueberries. In Oregon, I remember picking marionberries by the bushel, as well. Do you think that Marion Barry was named after the berry? ;) Okay, I digress…
My “go to” baking recipe during berry season is a simple fruit crumble given to me by my college roommate. This crumble gets rave reviews and it’s easy to make with virtually any berry.
Simple Fruit Crumble
Ingredients
Crumb topping:
½ cup butter (chopped into small cubes)
1-½ cups flour
2/3 cup golden brown sugar
Filling:
1 lb. fresh berries (I normally use blueberries, raspberries and boysenberries combined into one crumble)
¾ cup sugar
Preheat the oven to 425 degrees. Blend the topping mixture until crumbly and well combined. Set aside.
Wash and remove any stems or pits from the fruit and arrange the fruit in a 10” baking dish. I use my yellow, ruffled Emile Henry dish, which bakes the crumble to perfection!
Gradually, add the sugar to the berries and shake the dish to evenly coat them. I don’t recommend stirring as you might smush the berries. Take the crumb topping and sprinkle generously and evenly over the fruit so that no berries are peeking through. Bake for 30-35 minutes or until the topping is golden brown and the berries are bubbling. Serve immediately! I like serving the crumble in margarita or martini glasses with a slender pirouette cookie tucked in the side of the dish and a dollop of French vanilla bean ice cream on top. This yummy dessert serves 6. Enjoy!
Thanks, Pammy for the recipe! :) Would you like one (or several) baked for your next event? Just ask!
What are some of your favorite berry recipes? Please share them with me on Facebook, Twitter, or on Pinterest.
Thank you berry much!
