When I think of berry crumble (or any kind fruit crumble), I think of summer. Maybe it's because of all the fresh fruit that's available at the local markets. It can be summer all year long with this fool-proof crumble recipe. You can make it with any of your favorite fruits- fresh OR frozen! In my version, I used Trader's Joe's "Fancy Berry Medley" (Blueberries, Blackberries & Raspberries) found in the frozen section. It's absolutely heavenly! I topped it with a scoop of vegan-friendly vanilla ice cream. (The combination of the tartness from the berry crumble and the sweetness from the ice cream is oh-so yummy!)
2 bags of frozen mixed berries (thawed & drained)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
Crumble Topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced.
Directions:
Preheat the oven to 350 degrees F. Place berries in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour & gently combine. Allow the mixture to sit for 5 minutes. Spoon the mixture into 9x13 porcelain pan.
For the topping: combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
Bake for 45-60 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature. **Add a scoop of your favorite vanilla ice cream** ENJOY!
Mixed Berry Crumble Recipe
Fruit Mixture:2 bags of frozen mixed berries (thawed & drained)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
Crumble Topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced.
Directions:
Preheat the oven to 350 degrees F. Place berries in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour & gently combine. Allow the mixture to sit for 5 minutes. Spoon the mixture into 9x13 porcelain pan.
For the topping: combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
Bake for 45-60 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature. **Add a scoop of your favorite vanilla ice cream** ENJOY!