The Ultimate Berry Crumble Recipes

THE ULTIMATE BERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder, and sugar in a bowl. Whisk until thoroughly combined.
• Dice butter and toss with flour mixture. Mix with hands to make crumbly texture.
• Drizzle in vanilla and add egg yolks. Stir with a fork until egg is mostly absorbed.
• Add vinegar and use hands to finish mixing, squeezing until it clumps but is mostly dry. You can add a little more vinegar, as needed.
• Combine fruit in a separate bowl.
• Add lemon zest, lemon juice, sugar, and cornstarch.
• Sprinkle in cayenne pepper. Mix until sugar and cornstarch are dissolved.
• Place 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press down using a flat cup bottom or rubber spatula until crumble crust is well-compacted. Spread the fruit over the crust.
• Sprinkle the remaining 1/2 of crumble mixture on top.
• Bake in the preheated oven for 40 to 45 minutes, until the top is browned and berry syrup bubbles up.
• Let cool and serve.

BERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
• In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.

TRI-BERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
• In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
• For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.