Sunday, February 17, 2013

Berry crumble recipe

Here is a great recipe from "theminimice" using fresh or frozen berries. See the lovely crumble that came fresh out from the oven. From the mini mice that live in the dollhouse by the currant bush.

Berry Crumble:

Preheat oven to 375 degrees F and place rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch deep dish pie plate or an 8 x 8 x 3 inch baking dish.

Topping: Place the flour, sugars, cinnamon, and salt in a food processor and process until combined. Add the butter and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done in a large bowl with a pastry blender, two knives or your fingertips.) Stir in the almonds.

Filling: Place berries in a large bowl and toss with the sugar, lemon zest, and cornstarch. Transfer the fruit to your baking dish and sprinkle the streusel topping evenly over the fruit. Bake for approximately 30 - 35 minutes or until the topping is crisp, golden brown and the fruit juices are just beginning to bubble. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Streusel Topping:

1 1/4 cup all purpose flour

1/4 cup light brown sugar

1/4 cup  granulated white sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

3/4 cup shaved or flaked almonds

Berry Filling:

6 cups  fresh berries, blackberries, raspberries, blueberries, strawberries

1/3 cup granulated white sugar

1 teaspoon grated lemon or orange zest (outer skin of a lemon or orange)

2 tablespoons cornstarch

Serve with softly whipped cream, single pouring cream, or vanilla ice cream or yogurt.