Fresh Berry Crumble

Fresh Berry Crumble

When I need a last minute dessert I will often make a  fruit-based crumble or a cobbler. I normally have some sort of fresh fruit around. If not, I have frozen fruit or homemade pie filling.  This time I started with fresh berries- a mix of blueberries and raspberries.  I topped it with an oatmeal crumble mixture and popped it in the oven to get all toasted and bubbly. Great for dessert as is, or topped with ice cream. Not too sweet, it could easily work for a brunch, too.

 

Fresh Berry Crumble

3-4 c. fresh berries – use any combination you like. I used blueberries and raspberries*

¾ c. sugar

¼ c. lemon juice

Zest of a lemon

2 T. cornstarch

3-4 T. water

1 c. rolled oats

2/3 c. flour

½ c. brown sugar

2 t. cinnamon

½ t. salt

¼ c. butter

3 T. half and half – you could also use milk or whipping cream

In medium saucepan combine berries with ¾ cup of sugar, ¼ cup lemon juice and the zest of a lemon. Bring to a boil and add cornstarch  mixed with 3 or 4 tablespoons of cold water. Bring to a boil, stirring often. Mixture should be nicely thickened. Depending on the berries I sometimes use a little more cornstarch. Place fruit  filling in a deep dish 9-inch pie pan. In mixing bowl combine the oats, flour, sugar, cinnamon and salt. Cut in the butter. Drizzle the milk over the oat mixture and stir to blend. Place oat mixture over the berry filling. Bake in a preheated 375-degree oven for 30-35 minutes- or until bubbly and the crumble topping has become golden. Serve warm or cold. Tastes great plain but also good topped with ice cream or whipped cream. Serves 4-6.

*Note:  You can also make the filling using frozen berries.