The Ultimate Berry Crumble
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Ingredients1 h 25 m servings 416 cals
Original recipe yields 8 servings (1 2-quart baking dish)
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
- Chef's Notes:
- You can use self-rising flour and skip the all-purpose flour, salt, and baking powder combination.
- Use any variety of berries; ripe peaches and other summer stone fruit would also be fantastic. You can use frozen berries, which are a lot juicier, so keep that in mind when making cornstarch-related decisions.
- If you want a pie-like filling, you'll want to toss in about 1 to 4 teaspoons of cornstarch, otherwise for a runnier fruit mixture cut it in half, or leave it out altogether.
Per Serving: 416 calories; 18.9 g fat; 58.2 g carbohydrates; 4.6 g protein; 97 mg cholesterol; 124 mg sodium. Full nutrition
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