Author Notes
I have made all sorts of crumbles for years but this has become the standout contender hands down. It is rich, boldly flavored and radiantly beautiful. Enjoy! —DUZE @BakingBackwards
Ingredients
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1 packet
frozen marion blackberries (preferrably Stalbush)
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1 packet
frozen Stalbush healthberry blend (black raspberries, wild blueberries, marion blackberries)
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1/2
pint fresh blueberries
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1/2
lemon, zest and juice
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1/4 cup
organic dark brown sugar
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8 tablespoons
organic unsalted butter
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1/2 cup
organic all purpose flour
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1/2 cup
organic rolled oats
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(a little less than 1/2 cup) dark brown sugar
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1 1/2 teaspoons
ground cinammon
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2 teaspoons
vanilla extract
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1/4 teaspoon
fine sea salt
Directions
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preheat oven to 375 degrees F.
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mix the berries and 1/4 cup of the sugar in a small non stick cake pan, loaf pan or pie plate. Incorporate 1 teaspoon of the vanilla, 1 teaspoon of cinnamon, half the zest and all the juice of the lemon. Take two tablespoons of the butter and evenly distribute over the berries in little lumps.
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In a small mixing bowl, mix the remaining ingredients to a crumbly consistency. I usually mash them with a fork to break up the butter. Sometimes if the butter is too cold to mix well I work through it with my hands. Spread the finished mixture over the berries in the pan.
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I tend to shake a dash of cinnamon over the top and sometimes an extra teaspoon of butter broken into little pieces to help brown the top.
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Put in the oven. You will start to smell it when it is nearly done. You want a nicely browned top with bubbling dark liquid at the edges. This tends to take 20-30 minutes. Serve hot from the oven in bowls with a scoop of quality vanilla ice cream on top.
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