Berry Crumble

This is a “spoon pie” sweet treat that starts with luscious black and blueberries and finishes with a crunchy cinnamon-walnut streusel. It’s perfect warm or in room temperature and sinful topped with vanilla ice cream. The leftover streusel topping and berries can be used to make versatile banana nut muffins.

This berry crumble is a delicious way to get your daily dose of fruits and vegetables. I am sending it over to Sweetnicks, where you can also check out more ideas to meet your 5-a-day.

Ingredients

3 cups blueberries
3 cups blackberries
1 tbsp fresh lemon juice
8 tbsps granulated sugar
1 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/2 tsp ground cinnamon
6 tbsps butter
1/2 cup walnuts, chopped

Procedure

Heat oven to 375 F.

In a large bowl, combine blackberries, blueberries, lemon juice, six tbsps of the granulated sugar and two tbsps of the flour. Transfer to a 2-qt baking dish.

In a small bowl, combine remaining flour and granulated sugar, brown sugar and cinnamon. With a pastry blender, cut in butter until crumbly. Stir in walnuts.

Sprinkle steusel mixture evenly over fruit. Bake until top is brown and fruit is bubbly, around 40 to 45 minutes. Cool on wire rack. Serve warm or in room temperature.

Fruit Suprises in The CookMobile Archive:

Caramelized Banana with Honey, Mascarpone and Mint

Lychee-Buko Sorbet (lychee and Young Coconut)

More Good Food!

Written by Lalaine · Filed Under From the Oven, Fruit Suprises, Sweets and Treats

Subscribe to The CookMobile

Enjoyed the recipe? Want fresh meal ideas delivered right in your inbox? Subscribe for free!
I promise to always honor your desire for privacy and to never share or sell your email address. And if you decide in the future that you've had enough of my chatter, you can always unsubcribe and you'll never hear a peep from me again. Please fill the form below and sign up via Feedblitz or use the link at the top to receive updates through Feedburner.

Talk to me, please. Please? I am down on my knees here...seriously.

5 Responses to “Berry Crumble”

Susan on January 10th, 2008 12:06 am

These simple American desserts are a real treat. If you ever come across fresh tiny wild blueberries, this is an excellent type of recipe to showcase them.
Lalaine Manalo on January 10th, 2008 8:23 am

I found the berries I used from our nearby Fresh and Easy market but tiny wild blueberries I have yet to encounter. I’ll check our weekly farmer’s market here and maybe I’ll get to find some! Thanks.
Laurie Constantino on January 10th, 2008 8:47 am

Hmmm. I have a box of blueberries in the refrigerator that I’ve been trying to figure out what to do with. This looks great!
Denise C on January 14th, 2008 5:01 pm

I have all ingredients on hand since the “fruit store” (coined by a 5 year old) was having a monster deal on both blackberries and blueberries this past week. I will reduce the recipe in half so we can try and stick to our New Year’s Resolutions just a little!
Lalaine Manalo on January 14th, 2008 6:47 pm

Laurie, I also posted a versatile banana nut muffin recipe that you can use blackberries and blueberries as substitutes for the banana.

Denise, I am with you there! I’ve fallen off my diet so many times I think I already broke my hip!