Stone Fruit And Berry Crumble Recipes

THE ULTIMATE BERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
• Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
• Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
• Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

FRESH FRUIT AND BERRY CRUMBLE

Steps:

• Berry Mixture: Place berries in baking dish, sprinkle with sugar.
• Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
• Sprinkle the flour mixture over the berry mixture.
• Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.

STONE FRUIT SUMMER CRUMBLE TART

Steps:

• For the streusel: Preheat the oven to 350 degrees F. Lightly grease a 10- or 11-inch tart pan with nonstick spray.
• In a medium bowl, stir the oats, flour, brown sugar, salt, baking powder and cinnamon to combine. Drop the butter into the bowl and work it in with your fingertips or a pastry cutter until the mixture comes together to form large clumps. Press about two-thirds of the streusel into the base of the tart pan, taking care to press evenly on both the base and sides.
• For the fruit filling: In a separate medium bowl, stir the granulated sugar, flour and salt to combine. Add the fruit to the bowl and toss well to coat.
• Arrange the fruit in an even layer on top of the crust. Crumble the remaining streusel over the surface. Place the tart on a baking sheet. Bake until the fruit is juicy, maybe even bubbly, and the streusel is a deep and even golden brown, 45 to 50 minutes. Cool completely before serving.