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3. THE ULTIMATE BERRY CRUMBLE

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HANDS-ON 15 MIN TOTAL 1 HR, 25 MIN

SERVES 8 SUBMITTED BY CHEF JOHN

50 REVIEWS

Three cups of any of your favorite berries will do nicely in this delicious crumble. For Filling

1 cup blueberrie­s

1 cup raspberrie­s

1 cup blackberri­es

⅓ cup sugar

1 tsp. lemon zest

2 tsp. fresh lemon juice

2 tsp. cornstarch

Pinch cayenne pepper (optional) For Crumble

2 cups flour

¾ cup sugar

¾ tsp. baking powder

¼ tsp. fine salt

¾ cup unsalted butter, frozen

1½ tsp. vanilla extract

2 large egg yolks

1 to 2 tsp. cider vinegar

Make Filling

1. Preheat oven to 375°F.

2. Stir together blueberrie­s, raspberrie­s, and blackberri­es in a bowl. Add sugar, lemon zest, lemon juice, cornstarch, and cayenne (if using). Mix until sugar and cornstarch are mostly dissolved.

Make Crumble

3. Whisk together flour, sugar, baking powder, and salt in a bowl until thoroughly combined. Using a coarse shredder, grate frozen butter, stopping occasional­ly to toss shredded butter into flour mixture to coat. Drizzle in vanilla; add egg yolks. Stir with a fork until egg is mostly absorbed. Add 1 tsp. vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form but mixture remains mostly dry. Add 1 tsp. additional vinegar if needed to moisten.

4. Spoon about half of crumble into a

2-qt. baking dish. Press down using a flat-bottom cup until well compacted.

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