September 11, 2012

Berry Crumble

I have been putting this book to use ever since I added it to my cookbook collection, and it certainly came in handy when trying to figure out what to do with all of the berries that we picked in Bayfield.  I adapted two of its recipes to fit my needs, and the result was the perfect ending to a late summer dinner of grilled cheeseburgers and corn on the cob.

1 pound of berries, picked over and rinsed (here, I used blackberries, raspberries, blueberries and baby strawberries)
¼ cup granulated sugar
1/8 cup cornstarch
1/8 teaspoon cinnamon
1 ½ teaspoons fresh lemon juice

 ½ cup all-purpose flour
¼ cup of light brown sugar
1 ½ teaspoons granulated sugar
pinch of salt
3 tablespoons cold, unsalted butter, cut into small pieces

Directions (couldn’t be easier):
  • Preheat the oven to 375 degrees
  • Butter a baking dish (if you're looking for a lighter option, baking spray will do)
  • Mix the filling ingredients together in a bowl and pour into the greased dish
  • Mix the topping ingredients together with your hands, and then crumble on top of the filling
  • Pop into the oven for 45 minutes to an hour, keeping an eye on it until it is lightly browned and bubbling
  • Remove from the oven, let slightly cool, and serve with a dollop of cold vanilla ice cream!

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