Berry Crumble

Juicy berries simmering under a buttery, crunchy biscuit crust. The fruit juices bubble at the edges, staining the crumble with intense purple hues.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 488
• Protein: 6 g
• Carbs: 68 g
• Fat: 19 g

Ingredients

• 200 g Strawberry ( hulled and halved )
• 133.3 g Raspberry ( whole )
• 100 g Blueberry ( whole )
• 100 g Blackberry ( whole )
• 120 g Brown sugar ( divided between fruit and dough )
• 1.3 tbsp Orange juice
• 100 g Wheat flour
• 66.7 g Oat flakes
• 83.3 g Minimum butter sweet ( cold, cubed )
• 0.7 tsp Cinnamon powder optional
• 0.7 pinch Gray sea salt

Instructions

1. Prepare the fruit base

   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. Make the crumble

   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. Assembly and baking

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 48 hours. Reheat in the oven at 150°C to restore the crust's crunchiness.