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I got the idea to bake this mixed berry crumble from the cooking blog Get Off Your Butt and Bake, however, I didn’t use her recipe.  Instead with inspiration from Giada De Laurentiis and Ina Garten, I made this mixed berry crumble using frozen berries, butter, and all-purpose flour.  In Giada’s filling recipe she uses arrowroot, but I substitute that with cornstarch and instead of using fresh fruit, I use frozen berries.  It was pretty simple to make and I think a good start in the direction of me attempting to bake a pie.  After allowing it to cool for a few minutes, I enjoyed this delightful crumble with some ice cream.

Brown sugar, cornstarch, mixed berries, salt, cinnamon and butter

Flour and butter mixture

Mixed berry mixture

Ready for the oven

Mixed Berry Crumble

Filling (adapted from Giada De Laurentiis) :
2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons cornstarch
2 packs frozen mixed berries, thawed
1/2 cup light brown sugar

Crumble (adapted from Ina Garten and Giada De Laurentiis):
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Preheat oven to 350 degrees.  Butter a 8×8 glass dish.

For the filling: Mix lemon juice and cornstarch.  In another bowl the mix berries and sugar and lemon juice and cornstarch mixture. Pour mixture into dish.

For the crumble:  combine flour, granulated sugar, brown sugar, salt, cinnamon, and the butter into a food processor (with the blade attachment).  Pulse until the butter is the same size of peas.  Rub the mixture with your fingertips until it’s in a big crumble.  then sprinkle evenly over

Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.

Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream

Just out of the oven