What is summer without blueberries?? Well, I guess it would just be a blueberry-less summer. Sounds a lil sad eh? (Wow. I make terrible jokes). Apparently it’s also #blueberryweek this week, which definitely calls for a delicious berry crumble recipe. So for those who’ve been asking, here’s my recipe for a berry crumble. Yes, I’ve called it a “berry crumble” because I added strawberries in it as well. I basically put in whatever berries I found at home (blueberries and strawberries were what I found in the fridge). The strawberries give the crumble a little more of a tart and tangy flavor – giving it an extra zingy feeling! Top it off with your favorite ice cream and I bet you won’t regret a thing!
Yield: 9 squares
- 1.5 cup blueberries, washed and dried
- 1/3 cup strawberries, washed and dried
- 1/3 cup sugar
- 2 tbsp flour
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 3/4 cup flour
- 1/3 cup quick cooking oats
- 1/2 cup yellow/brown sugar
- 1/2 tsp vanilla/almond extract
- 2 tsp milk/soy milk (optional)
- 1/2 cup unsalted butter, cut into small cubes
- 1/2 tsp salt
- Preheat oven to 375F. Lightly grease a 9’x9′ square pan (with butter or oil spray).
- In a medium-sized bowl, combine filling ingredients together. Mix well. Transfer filling into square pan, making sure it’s paved evenly.
- In a large bowl, combine flour, oats, brown sugar, vanilla and salt. Mix well. Add in cold butter cubes and using your fingers (or a fork), work the butter into the flour mixture until thoroughly combined. (Don’t worry if it looks a little clumpy – it should be a crumby texture!)
- Transfer crumble on top of berry filling. Lightly press crumble down with a fork, making sure it’s paved evenly.
- Bake for 25-30 minutes until you see the juices start gushing out from below and the crumble appears golden brown.
- Let it cool for 5 minutes before spooning onto plates.
- Top off the crumble with (vanilla) ice cream and serve.