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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Cherry Berry Crumble is an especially wonderful dessert for the transition from summer to fall! May be served either warm or at room temperature. Good with a scoop of vanilla ice cream, or dollop of fresh whipped cream. Adapted from Martha Stewart. Ingredients:
1 cup unsalted butter, cold, cut into small pieces, plus more for baking dish |
2 1/4 cups all-purpose flour |
3/4 cup packed dark brown sugar |
1/3 cup granulated sugar |
3/4 teaspoon ground cinnamon |
1/4 teaspoon mace (or nutmeg) |
1/4 teaspoon salt |
1/2 cup old fashioned oats |
2 cups berries (i used blueberries) |
3 lbs cherries, pitted (thawed and drained frozen cherries also works well) |
1/2 lemon, juice of |
1 teaspoon pure vanilla extract |
1/2 cup dark brown sugar |
2 tablespoons flour |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
2. Make Topping: In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
3. Make Filling: In a large bowl toss together berries, cherries, lemon juice, vanilla extract, 1/2 cup brown sugar, 2 tablespoons flour, and 1/4 teaspoon salt to combine.
4. Pour the cherry and berry mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly.
5. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crumble warm or at room temperature, topped with vanilla ice cream or whipped cream, as desired.
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