I just have to say…I LOVE berry crumbles! They have to be one of the easiest desserts to make…Whip together a few ingredients, and voila! Today I used fresh from the farm berries but even in winter, crumbles taste great with frozen berries.
To try something different though, I added a pie crust which soaked up some of the juices and was still flaky and delightful. And the ginger in this recipe adds a spicy kick for a little something more. Hmmm…life is good!
Recipe Cost
Since most of the ingredients are on stock in my pantry, I only added the price of berries and a pie crust to come up with a total of $8 for this amazingly delish dessert. To buy a dessert this yummy at your local bakery, you’d spend close to $20. Quite the savings to make at home!
Ingredients
For the Pie Crust:
Knock yourself out making one from Grandma’s scratch recipe, or do as I do and buy refrigerated dough. One of these days, I’m going to figure out how to make a crust but for the moment, I am pretty intimidated on that front and blame it on my baking roller. If you are just as intimidated with the daunting task of dough rolling, make sure to buy refrigerated not frozen pie crusts. Frozen pie crusts in those tin pans produce mushy crust; whereas a refrigerated one placed in your glass pie plate will produce a flaky and delectable crust.
For the Filling:
4 cups fresh blackberries and/or blueberries
1/2 cup sugar
1/4 cup flour
2 teaspoons lemon juice (~1/2 of a lemon)
1/2 Tbsp fresh minced ginger or 1 1/2 tsp grated ginger
1 Tbsp finely chopped fresh mint
For the Crumble:
1 cup flour
3/4 cup old fashioned oats
1/4 cup coarsely chopped hard nuts (almonds, walnuts, hazelnut, etc.)
1/4 cup granulated sugar
1/4 cup brown sugar
4 ounces butter, at room temperature
dash of kosher salt
For the crust ~ Preheat the oven to 350 degrees. Place pie crust in a glass pie plate and add dry beans to the top for a weight. Blind bake the pie crust for 10 minutes. Remove from the oven, remove beans or dry weights and allow to cool.
Don’t do like me and forget to add the weights/dry beans…the middle will puff up and the sides collapse into the middle!
For the filling ~ In a large, non-reactive bowl, stir together the sugar, flour, lemon juice, ginger, and mint. Next, gently mix in the berries and allow to sit for at least 10 minutes.
Pour into crust once crumble topping is made.
The berries took on a shiny sheen all by themselves. No matter the lighting, the photo looked like steam was rising.
For the crumble ~ In a mixing bowl, stir together the dry ingredients and then whisk in the butter.
You can also use a fork or your fingers. Basically, as the name implies, you just want the mixture to be crumbly looking. Place crumble mixture on top of berries in pie dish.
Bake in preheated oven for approximately 40 minutes, until golden brown.
ENJOY!!!
XoXo, Jess
Ingredients
For the Pie Crust:
9″ refrigerated pie crust
For the Filling:
4 cups fresh blackberries and/or blueberries
1/2 cup sugar
1/4 cup flour
2 teaspoons lemon juice (~1/2 of a lemon)
1/2 Tbsp fresh minced ginger or 1 1/2 tsp grated ginger
1 Tbsp finely chopped fresh mint
For the Crumble:
1 cup flour
3/4 cup old fashioned oats
1/4 cup coarsely chopped hard nuts (almonds, walnuts, hazelnut, etc.)
1/4 cup granulated sugar
1/4 cup brown sugar
4 ounces butter, at room temperature
dash of kosher salt
For the crust ~ Preheat the oven to 350 degrees. Place pie crust in a glass pie plate and add dry beans to
the top for a weight. Blind bake the pie crust for 10 minutes. Remove from the oven, remove beans or dry
weights and allow to cool.
For the filling ~ In a large, non-reactive bowl, gently mix together the sugar, flour, lemon juice, ginger,
and mint. Gently mix in the berries and allow to sit for at least 10 minutes. Pour into crust once crumble
topping is made.
For the crumble ~ In a mixing bowl, stir together the dry ingredients and then whisk in the butter. Y ou
can also use a fork or your fingers. Basically , as the name implies, you just want the mixture to be crumbly
looking. Place crumble mixture on top of berries in pie dish.
Bake in preheated oven for approximately 40 minutes, until golden brown.