Berry Crumble

I really haven’t done much cooking recently because I have been too sick to eat, let alone cook. I have wanted to post this crumble recipe for awhile, but haven’t because I can’t get a good picture. So here is a half-hearted post with a ho-hum photo. Once I’m better I’ll replace this version with a better post and picture. These are so good; I wish the picture did them justice.

I’m so glad spring is here and the weather is warming up. I love fresh berries and will be making these crumbles a lot. The topping makes too much, and I usually store the remainder in the fridge in an airtight container and make 2 more crumbles the next night. Or, sometimes, I’ll reduce the amounts in the topping to cover just the two crumbles. I left the original proportions in the recipe below.

I had trouble finding 12 oz ramekins. I have some Emile Henry ramekins (I think they are technically called soufflé dishes) that were only 10 oz. After much searching, I finally found 12 oz ramekins at Williams-Sonoma. They are Apilco #3. I had to ask a sales associate for the 12 oz size and he found some in the back for me. I could not find them on the website, but if you go in to the store they should have them in the tableware section with the other Apilco porcelain. Again, I think it may be called a 12 oz soufflé dish. Just look for the #3 on the bottom. Of course you could just divide it among smaller ramekins and have smaller portions if you don’t want to buy new ramekins.

The lemon/lime zest is optional, but it really brightens up the flavor. In the future I may experiment with an orange. I top with either ice cream or freshly made whipped cream. Delicious.

Berry Crumble
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¼ c (1¾ oz) granulated sugar
2 tsp cornstarch
Pinch salt
2 c (10 oz) fresh berries* (blueberries, blackberries, raspberries, or a mix)
1 lemon or lime, zested
1 tsp juice from lemon or lime
½ c (2½ oz) flour
1/3 c old-fashioned rolled oats (not instant/quick)
¼ c packed (1¾ oz) light brown sugar
¼ tsp ground cinnamon
4 Tbsp (½ stick) unsalted butter, cut into 4 pieces and chilled

Preheat oven to 375F. Put berries in a medium bowl. Combine sugar, cornstarch, pinch of salt, and zest and juice and add to the berries. Gently toss to coat berries. Divide evenly between two 12 oz ramekins (or in a 8½ x 5½ inch baking dish).

Mix flour, oats, brown sugar, cinnamon and pinch of salt in a medium bowl. Add butter and using your fingers or a pastry cutter, blend the butter into the dry ingredients until you get dime-sized clumps. Pinch together any powdery parts and sprinkle over berries.

Place ramekins on a rimmed baking sheet and bake at 375F until filling is bubbling around edges and crumble topping is a deep golden brown, about 30 minutes. Rotate sheet half way through baking.

Cool on a wire rack for at least 15 minutes before serving.

Top with ice cream or whipped cream if desired.

*Note: Cooks Illustrated editors recommends not using frozen berries because they give off too much liquid and therefore will make the crumbles soggy. However, I have used frozen berries and had it turn out fine. I just completely thaw the berries in a strainer before adding the sugar and cornstarch. And if it seems too mushy, I add a bit more cornstarch to absorb the excess liquid.

Source: slightly adapted from America’s Test Kitchen Cooking for Two 2009

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