With our move coming up, we’ve been working on eating everything that is in the freezers. Last winter, I bought a bag of frozen mixed berries for frozen treats. As the months moved on, the bag was pushed further into the back and forgotten about. Sad, I tell ya! Two weeks ago, I decided it was time to do something with those berries. So I made a Mixed Berry Crumble. Four years ago, I shared a Blueberry and Peach Crumble recipe and it has been one we eat often during the summer months while the fruit is in season. This crumble is basically the same just with different fruit. While I love anything peach, I think this may be a new favorite.
Mixed Berry Crumble
The Mixed Berry Crumble was gone by the end of the day. I found the pan soaking in the sink the next morning when I got up. My long legged boy ate the last of it as a midnight snack before heading to bed. He reminds me of my oldest brother because he has a midnight snack when he wakes up during the night.
The bag of fruit (strawberries, raspberries, and blueberries)was almost full, so I had about 5 cups of berries. I didn’t add any extra of the other ingredients and they turned out perfectly sweetened.
When you pull the baking dish out of the oven, fight the urge to taste it. Trust me, that hot fruit and thick juice will have you running like a scalded dog. ;)
Mixed Berry Crumble
5 cups mixed berries
2 Tablespoons fresh lemon juice
½ cup granulated sugar
¼ cup all-purpose flour
1 cup all-purpose flour
⅓ cup granulated sugar
¼ cup light brown sugar, lightly packed
½ teaspoon salt
¼ teaspoon ground cinnamon
1 stick cold butter, diced
Preheat oven 350 degrees.
Place berries in a large bowl and add the lemon juice, sugar, and flour tossing well. Allow the mixture to sit for 5 minutes before pouring into a 9X13 baking dish.
For the topping, combine the flour, sugar, brown sugar, salt, cinnamon, and the butter in a bowl. With a pastry knife, cut in the butter until it is the size of peas then rub the mixture with your fingers until you have big crumbles. Sprinkle evenly over the fruit. Bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly.
Serve warm or at room temperature. Fresh whipped cream is the perfect topping for this tasty dessert.