Wednesday, August 24, 2011

Brilliant Brunch: Double Berry Crumble

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Crumbles were made a lot in my family, particularly in the summer and fall months with as many fresh fruits as Mom could fit in the pan!  It’s no different now that we have two kitchens cooking simultaneously (of course with one in Boston and one in New York).  Just last week, John and I picked up a huge box of strawberries at Haymarket for $1.50.  The downside was, as John put it, we needed to eat them all by the end of the weekend.

Having a lot of ripe berries just calls out for a crumble like this.  Mom made one last weekend and all I kept hearing about was how younger sister, M, had been eating it with yogurt for a semi-healthy breakfast.  M, as I’ve mentioned, is a picky eater, but that doesn’t stop Dad from teasing her about having dessert for breakfast!  Believe me, it’s better that she eats this then suffers through eating half of a muffin, which is her usual routine.

Anyway, crumbles are so easy and you can mix and match with whatever fruit you have on hand.  Also, since my fruit was pretty ripe and sweet, I didn’t add sugar to the berries.  You always could add a tablespoon or two.  The less sugar you put in, the more likely you would want your family to gobble this up for breakfast!  Fast, easy, delicious, full of fruit, and when paired with yogurt, a great sweet brunch item!  When paired with vanilla or chocolate ice cream (like I like it) it becomes the perfect summer dessert!
Double Berry Crumble
Serves:  4
1/2 cup blueberries
1 1/2 cups sliced strawberries
1 teaspoon lemon juice
1 cup flour
1 cup oats
1 teaspoon baking powder
1/3 cup brown sugar
2 teaspoons cinnamon
6 tablespoons butter

Preheat the oven to 400 degrees F.  Grease a 9x6 glass baking dish.  Combine blueberries, strawberries, and lemon juice.  Add sugar if necessary (about 1 tablespoon).  Pour into greased dish.  In a small bowl, combine flour, oats, baking powder, and brown sugar until mixed well.  Cut the butter into tablespoons and using two forks (or a pastry blender), cut the butter into the flour mixture until the butter is tiny peas.  For this, I like to use my hands (forget the gadgets!).  Spoon the crumble mixture over the top of the berries.  Bake in the oven for 25 - 35 minutes until the topping is golden brown and the berries are bubbling up on the sides.  Serve with vanilla yogurt.

This is a great brunch and stays well if you want to make it the day before serving!  Or, serve it with whipped cream or ice cream for a dessert-brunch or dessert!  Deliciousness anytime!

Until the next time my oven is on...

6 comments:

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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