It was about Memorial Day this year when I decided that I was in the mood for pie. You see, I’m more of a cake girl and even more of a Pumpkin Pie girl but alas, we have a few more months to go before that happens.
Anyway, I had been experimenting with crumbles, crisps, buckles and the like and decided that I like them much more than your traditional pie. I had been using blackberries, rhubarb, blueberries and on and on. Lots of combinations, lots of iterations.
So, I’m going to let you in on a bit of the behind the scenes of what frequently happens around here. I had been working away all day in the kitchen on content for the blog i.e. cooking and shooting and when it came time to pull the crumbles out of the oven the light was all wrong and I couldn’t get a good shot, I like natural light the most. I am neither a professional food stylist or a photographer so I have to work extra hard to get things the way I want them.
So, I planned to wait to the next morning when the light was better– I’d pop them in the oven to bubble them up and shoot them then. Well, you can guess what happened. I accidentally kept them in longer than planned and let’s just say we had some burnage. Fun times.
So no shots for a Memorial Day post and it took me from the end of May to July to re-do these. So, without further delay here are the long awaited summer berry crumbles.
Slice up your berries and let them hang out in the lemon juice and sugar mix.
Clump your crumble mixture on top of the fruit.
Pop it in the oven and let it bubble and crisp.
Summer Berry Crumble
½ c flour
¼ cu granulated sugar
¼ c brown sugar
½ tsp kosher salt
½ c rolled oats
1 stick of butter, cold
½ tsp lime or lemon zest
½ tsp vanilla extract
¼ tsp cinnamon
2 c strawberries, hulled and sliced
1 c raspberries
1 tsp vanilla
½ tsp salt
2 tbls lemon juice
2 tbls cornstarch
½ c granulated sugar
Heat oven to 350.
Begin process by mixing the ingredients from the berry mix together and set aside. Next mix all of the ingredients for the crumble together but leaving out the butter.
Spoon berry mixture into oven safe baking dish. Next work the butter into the crumble mixture and sprinkle it on top of the berries.
Place in the oven for 35 to 40 minutes or until the crumble is golden brown.
Let rest for 15 minutes. Serve warm with whipped cream or ice cream.
Note: You can double the mixture for a larger batch and substitute any berries or other fruit you like.