Very Berry Crumble

With a freezer full of raspberries, blueberries and strawberries from…ahem…last year, I have sincerely been on the look-out for any truly yummy way to use them before they become… extinct so-to-speak.

I found this lovely thing in the Gold Medal Whole Wheat Baking book that you can print out for free if you click the link. I tweaked it just a tad and it turned out simply scrumptious. In fact, with my high blueberry to other berry ratio–I love them–it ended up reminding me of a Blueberry Poptart…with whole wheat and oatmeal…sort of.  :}

Ingredients:

7 cups misc. berries–we used a combination of strawberries, raspberries and blueberries

3 Tbsps cornstarch

2 Tbsps sugar

In a 2 quart saucepan, mash 2 cups of berries; stir in cornstarch and sugar. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 1 minute. Stir in remaining berries. Pour in a 9 x 13 glass baking dish.

Topping Ingredients:

2/3 cup packed brown sugar

1/2 cup whole wheat flour

1/2 cup oatmeal

1/2 tsp. cinnamon

1/4 tsp. salt

1/3 cup butter

Heat oven to 350 degrees.

In a small bowl, mix all ingredients with pastry blender or fork until crumbly.

Sprinkle over berry mixture.

Bake about 30 minutes or until topping is golden brown.

Serve with ice cream…a whole ton of ice cream. More ice cream, in fact, than we dared show here for fear that you, my friends, would run off screaming.

Yep. One, big, ice creamy…

poptart.

Yum.

5.0 from 1 reviews
Very Berry Crumble
 
Ingredients
  • 7 cups misc. berries
  • 3 Tbsps cornstarch
  • 2 Tbsps sugar
Instructions
  1. In a 2 quart saucepan, mash 2 cups of berries; stir in cornstarch and sugar.
  2. Cook over medium heat, stirring constantly until mixture boils.
  3. Boil and stir 1 minute.
  4. Stir in remaining berries.
  5. Pour in a 9 x 13 glass baking dish.
Notes
Topping Ingredients: ⅔ cup packed brown sugar ½ cup whole wheat flour ½ cup oatmeal ½ tsp. cinnamon ¼ tsp. salt ⅓ cup butter Heat oven to 350 degrees. In a small bowl, mix all ingredients with pastry blender or fork until crumbly. Sprinkle over berry mixture. Bake about 30 minutes or until topping is golden brown. Serve with ice cream.

10 Replies to “Very Berry Crumble”

  1. I LOVE any kind of fruit with a crumble oatmeal topping like this but lost my recipe with the correct proportions – thank you for saving the universe or at least my upcoming attempt to make fresh peach cobbler. I can hardly wait to try it with the berries too.

  2. One tip too is that I cooked the berries quite a bit longer on the stove top than the recipe calls for–out of personal preference. So if you like your fruit more gooey than drizzly you may want to do the same.

    We should do something…I miss you and it’s been a million years.

  3. That is how nature reveals to us the key to a happy neighbourhood.
    The museum also creates temporary exhibits focused more on topics of local interest.
    Quality is so over and innovation is fading into everythingness.

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