If any of you are regular farmers’ market people you’ll know that the berries right now are incredible. Because they’re in peak season berries are perfectly sweet so you don’t need to add much, if any sugar or in this case honey. That said, if you were ever going to make a berry dessert the time is now. I’m a huge crumble and ice cream fan so this is right up my alley.
2 cups organic blackberries – washed
2 cups organic raspberries -washed
3 cups organic blueberries
1 tsp organic honey/agave
1/4 tsp vanilla essence
2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes
Preheat oven to 350°F.
Place all the berries in a saucepan with honey, essence and 2 tbsp water. Simmer on low heat for 5-6 minutes until beginning to soften but still keeping shape. Taste for sweetness.
Meanwhile in a large bowl add flour, oatmeal, cinnamon and sugar and mix thoroughly. Begin to add the butter and (with clean hands) start rubbing the butter into the flour by rubbing the butter and flour between your thumbs and fingers creating almost a breadcrumb look. It should take 3-4 minutes to achieve desired consistency.
You’ll have some extra but just put it in a container and keep it covered in the fridge until next time. It’ll hold for 2-3 weeks.
To assemble simply spoon some berries in each ramekin and sprinkle the crumble topping on top. Pop in d’oven for 2o minutes or so until the berries start to bubble and the crumble browns.
Serve with some fresh berries and the obligatory scoop of ice cream.
If you need some help figuring out which ice cream is a better choice here’s what I came up with.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.