Thu, May 24 2012
Tri-Berry Crumble
This crumble recipe is so good it will make you want to lick the tray. You can use any combination of berries so that is why it is called Tri-Berry; you can try any combo you like!
Ingredients
Berry Filling:
3 pints fresh berries, picked over
1/2 C. orange juice
1/2 C. sugar
2 Tbs. cornstarch
1 tsp. ground cinnamon
1/2 tsp. grated lime zest
Crumble Topping:
1 C. all-purpose flour
1 C. quick-cooking rolled oats
1/2 C. sugar
1 orange, zest grated
1 tsp. ground cinnamon
Pinch of nutmeg
6 oz. unsalted butter, chilled and cut into dices
Ice cream or sorbet, optional
Nutrition Information
Serving Size 1 (309g)
Recipe makes 6 servings
Calories 608
Calories from Fat 205 (33%)
Amount Per Serving %DV
Total Fat 22.8g 35%
Saturated Fat 13.8g 69%
Monounsaturated Fat 5.9g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 58mg 19%
Sodium 187mg 7%
Potassium 380mg 10%
Total Carbohydrate 97.7g 32%
Dietary Fiber 5.7g 22%
Sugars 57.8g
Protein 6.5g 12%
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Preheat the oven to 350 degrees F. Lightly grease a shallow baking dish that has a capacity of about 3 quarts and is 2 to 3 inches deep.
In a mixing bowl, prepare the Boysenberry Filling by tossing together the berries, orange juice, sugar, cornstarch, cinnamon and lime zest. Leave at room temperature for 15 minutes.
Meanwhile, prepare the Crumble Topping. In another mixing bowl, combine the flour, oats, sugar, orange zest, cinnamon and nutmeg. Add the butter. With the paddle attachment of a stand mixer or a hand-held electric mixer on low speed, mix until the butter is fully incorporated into the dry ingredients.
Lightly stir the berry mixture and spread the fruit and its juices inside the prepared baking dish; it should be about three-quarters full. With your hands, crumble the topping evenly over the filling. Bake in the preheated oven until golden-brown and bubbling, 20 to 25 minutes. Serve hot, warm or at room temperature.
Serve with ice cream or sorbet, if desired
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