Berry Crumble
55 min
total
4
people
487
calories per serving
Ingredients
4 people
- 200 gStrawberry (hulled and halved)
- 133.3 gRaspberry (whole)
- 100 gBlueberry (whole)
- 100 gBlackberry (whole)
- 120 gBrown sugar (divided between fruit and dough)
- 1.3 tbspOrange juice
- 100 gWheat flour
- 66.7 gOat flakes
- 83.3 gUnsalted butter (cold, cubed)
- 0.7 tspCinnamon powder
- 0.7 pinchGray sea salt
Method
Juicy berries simmering under a buttery, crunchy biscuit crust. The fruit juices bubble at the edges, staining the crumble with intense purple hues.
- 1
In a baking dish, mix strawberries, raspberries, blueberries, and blackberries with brown sugar and orange juice. The fruit should be well coated and glossy.
- 2
Mix flour, oats, remaining sugar, and cinnamon. Rub in the cold butter pieces with your fingertips until the mixture resembles coarse sand with pea-sized lumps.
- 3
Spread the crumble over the fruit without pressing down to let air circulate. Bake at 190°C. It's ready when the crust is golden brown and the berry juices bubble up the sides.
Frequently asked questions
How do you get this dish right?
- The secret to a good crumble is the butter: it must be very cold so it doesn't fully blend with the flour.
- If the fruit releases too much juice, add a teaspoon of potato starch to the berry mixture.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat in the oven at 150°C to restore the crust's crunchiness.
4.3
17 reviews
Rate this recipe:
