Nothing says Fall and Winter like a fruit crumble dessert. Super simple to make, full of sweet juicy berries, and deliciously crispy, your family will repeatedly request this dessert. My Very Berry Crumble is a simple after-dinner treat that also works well as a brunch buffet item.
My husband and I don’t have dessert very often. And when we do, it’s usually a fruit crumble. I like to use a mix of several types of berries for a different taste and texture. Blueberries, raspberries, blackberries, and strawberries are a wonderful assembly. Instead of berries, you can use just one type of fruit, or a mixture of other fruits such as apricots, peaches, pears, cherries, apples, or even bananas! Our favorite is a blueberry-only crumble, sweet and juicy, with a crispy spicy topping. Next in line, for me, is a Granny Smith apple crumble. Throw in some raisins along with the apples, and I’m in heaven!
This is a fairly simple recipe, so I hope you can enjoy it on quick notice. To make it quickly, I usually keep a container of pre-made crumble topping of brown sugar, flour, butter, and oats in the fridge. Throw some berries into a greased shallow baking pan and sprinkle with nutmeg and cinnamon. Frozen fruit works just as well as fresh, although the cooking time needs to be increased a bit. Top with the crumble topping and bake! Couldn’t be simpler.
You can use one large baking dish, or a set of individual baking ramekins. Individual dessert portions will surprise and delight your guests!
From the kitchen of A Food Lover’s Delight….
Very Berry Crumble
4 cups of fresh mixed berries, washed and drained (or use frozen berries — don’t wash)
1/4 c freshly squeezed lemon juice
1/2 t freshly grated nutmeg
1/2 t ground cinnamon
2 c packed brown sugar
2 c all-purpose white flour
2 c unsalted butter (4 sticks), chilled, cut into small pieces
1 c quick-cooking oats
1. Preheat an oven to 375 degrees Fahrenheit.
2. Lightly coat a 13 x 9 x 2 glass baking dish, or 8 – 12 individual ramekins, with cooking spray.
3. Spread the berries evenly across the bottom of the baking pan (or divide amongst the ramekins) and sprinkle with the lemon juice, grated nutmeg and ground cinnamon.
4. In a food processor fitted with the metal blade, add the brown sugar and flour. Pulse the food processor a few times until the brown sugar and flour are combined.
5. Add the butter pieces and pulse the food processor on and off until you see pea-sized pieces. Don’t run it too long or the butter will melt.
6. Pour the flour, sugar, and butter mixture into a bowl. Mix in the oats. Sprinkle the mixture over the berries.
7. Bake for about 25 minutes until the crumble has browned a bit, and the berries are bubbling underneath.
8. Remove from the oven and cool for a few minutes, then serve!
Serves 8 – 12. Tastes great with a scoop of vanilla ice cream on top!
Variations: Use only one kind of berry instead of a mixture. Try different fruits, diced into small pieces. Use different sizes of baking dishes depending on the size of your crowd. Add some chopped nuts to the topping for a nutty taste.
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