It’s nearing the end of summer, and for us in the Pacific Northwest with gray skies soon looming, all the more a perfect time to enjoy what’s left of summer’s bounty.
What’s a better celebration of summer than berries?
I’m sure by now you’ve been inundated with berry cobbler and crumble recipes. I know I have. But this one is special in that it is so simple and so quick that there is no reason not to make it.
Well, except maybe the expense of fresh berries. But don’t fret — if you can’t get berries at a reasonable price, by all means substitute frozen. That’s almost blasphemy to say in August, but I feel the shot in the wallet as much as anyone else.
I did, however, use fresh berries, and I and everyone with me that weekend can vouch for the straight-up perfection of this dessert.
Let’s talk cobbler versus crumble, shall we?
I have to say, I’m biased. I am a crumble girl, all the way. The oats, baby! The oats! The oats in a crumble really make it for me. The crunch, the sweetness — it all adds up to one mighty fine topping for any baked fruit.
It’s simple. It’s fresh. And it’s beautiful. You can’t get better than that.
Well, you can also put whipped cream on it. I guess it does get better…
Oaty Mixed Berry Crumble
From Food and Wine
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1 1/4 cups plain granola
1/2 cup sugar
1 1/2 sticks (6 ounces) chilled unsalted butter, cut into cubes
3/4 cup sugar
Finely grated zest of 1 lemon
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 pound blackberries
3/4 pound blueberries
3/4 pound raspberries
2 tablespoons unsalted butter, cut into small pieces
For the Topping:
Preheat the oven to 400°. In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground. Add the chilled butter and pulse until the mixture resembles fine meal.
For the Filling:
In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg.
Add the blackberries, blueberries and raspberries and toss well. Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter.
Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned.
Let the crumble cool slightly and serve warm topped with whipped cream.