Berry Crumble

Berry Crumble 1

As summer begins to fade, the weekdays that feel like weekends slowly retract and our daily grind rituals seep back into our lives in the blink of an eye. Although fortunately for us living in LA, hot summer weather usually extends till about mid-October, letting our lazy day summer mind set drag out past the season. My favorite dessert to whip up for a warm summer night is a fruit crumble. Simple, classic and sweet-tooth satisfying, fruit crumbles are like a summer’s anthem to me. The fruit brings out a freshness and natural sweetness that contrasts so perfectly with a crunchy topping, paired with some vanilla ice cream and your mind is bound to go back to the days of July…even if it’s already late September. I make fruit crumbles every season, using whatever fruit is most ripe in that season. In this case I used fresh blueberries, blackberries and plums, but for fall or winter i’ll usually try a pear and cranberry or spiced apple crumble.
Berry Crumble 2

Berry Crumble

Fruit Filling
1/2 cup Blueberries
1/2 cup Blackberries
4 Plums, cut into wedges
1/2 cup Brown Sugar
1/4 cup sugar (adjusting according to the ripeness of berries)
1 lemon, zested and juiced
1 orange, zested and juiced
3 tablespoons flour
1 tablespoon cornstarch

Crisp Topping
1 1/2 cups flour
2 sticks unsalted butter, cold and diced 
1/4 cup oatmeal
1/2 cup brown sugar
1 tsp salt

Mix fruit and rest of filling ingredients together. Pour into a baking dish. With a food processor, combine flour and butter and blend until the butter resembles the size of peas. Add the oatmeal, brown sugar and salt. Crumble mixture evenly over the top of the fruit mixture. Bake at 350F for 30 minutes or until the top is golden and the juices are bubbly.

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