I bought a little too much fresh fruit the other week and I need to use it up before it went back. I threw together a berry crumble and it was delicious! The filling was sweet, but not too sweet. The crumble topping was delicious. I can’t wait to try it with peaches before the season is over. What’s your favorite type of fruit crumble?
1 lb whole fresh strawberries, hulled and halved
12 oz fresh blueberries
juice of one lemon
1/2 cup sugar
3 Tbsp cornstarch
pinch of salt
1 1/3 cup flour
1 tsp baking powder
3 Tbsp sugar
3 Tbsp packed brown sugar
zest of one whole lemon
1 stick unsalted butter, melted
1/2 cup sliced almonds
1/4 cup raw sugar
Preheat your oven to 375 degrees. Line a baking sheet with foil and set aside. In a baking dish or 9 inch pie pan, mix together the filling ingredients. Set aside and let stand for 10 minutes.
In a small bowl, combine the flour, baking powder, sugars, lemon zest and melted butter. Mix with a wooden spoon until crumbly. Sprinkle the topping evenly over the filling. Top with the sliced almonds and raw sugar. Place the baking dish on the prepared baking sheet.
Bake for 40 to 45 minutes or until the top is golden brown and the filling is bubbling. Serve with a scoop of vanilla ice cream or whipped cream.