Thursday, May 27, 2010

Blueberry Raspberry Crumble

This is probably one of my favourite desserts because it's fast, portable delicious and everyone loves it. I doubled some of the ingredients and added others to make this recipe feed crumble to more people (or feed some people more crumble).

Blueberry Raspberry Crumble
(adapted from an ina Garten recipe)

6-8C raspberries and blueberries
3t lemon zest
3T lemon juice
2/3 C sugar
1/3 C flour

2 C flour
2/3C sugar
1/2 C brown sugar
1 t kosher salt
1/2 t cinnamon
1/2 C oats
1/2lb butter

1. Preheat oven to 350. Set out a deep 9x13 baking pan.
2. Mix fruit, zest, juice, sugar and flour in baking dish.
3. For the topping: combine flour, sugars, salt, cinnamon, oats and butter in an electric mixer with paddle attachment on low speed until butter is the size of small peas.
4. Pour over fruit distributing evenly.
5. Bake 40 mins or until top is golden and fruit is bubbly.
6. Serve warm with ice cream.

1 comment:

  1. this sounds DEE-scrupmtious.
    i think i'm going to make it soon, and then have you over for tea!