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Wednesday, July 10, 2019

Strawberry and Blueberry Crumble



Have an over abundance of Berries?  Crumbles, Crips and Cobblers are always good ways to use up your fresh berries.  This recipe calls for a cast-iron skillet but we made ours in a regular casserole dish.  I might try the skillet next time just to see if there is a difference.  I think the cast iron skillet is nice, if serving right away.

Strawberry and Blueberry Crumble
Jenni Kayne  - modified
Serves 8


2            cups fresh blueberries, divided
3/4         cup, plus 6 tablespoon granulated sugar, divided
3            tablespoons cornstarch
2            cups chopped fresh strawberries
1/2         teaspoon ground cinnamon
1/4         teaspoon ground nutmeg
3            tablespoons softened vegan butter, plus 1/2 cup melted vegan butter,
              divided
2            teaspoons lemon zest, plus 1 tablespoon fresh juice (from one lemon),
              divided
1 and 1/3       cups all-purpose or gluten-free flour
1            teaspoon baking powder
              pinch of kosher salt
              cooking spray

1.            Preheat oven to 325 degrees.  Cook 1 cup blueberries and 3/4 cup sugar in a saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes.  Stir cornstarch and 3 tablespoons water in a small bowl until cornstarch is dissolved; stir into blueberry mixture in saucepan.  Cook over medium high, stirring constantly, until mixture comes to a full boil and liquid is clear and thick, about 5 minutes.  Remove from heat.

2.            Pour blueberry mixture into a large-heatproof bowl.  Let cool slightly, about 5 minutes.  Fold in strawberries, cinnamon, nutmeg, 3 tablespoons softened vegan butter, lemon juice 1 teaspoon lemon zest and 1 cup blueberries.

3.            Stir flour, baking powder, salt, 1/2 cup melted vegan butter, 6 tablespoons sugar and 1 teaspoon zest in a separate bowl with a fork until crumbs form.


4.              Coat a 10-inch cast-iron skillet with cooking spray.  Pour berry mixture into skillet.  Sprinkle flour mixture evenly over top.  Bake until topping is golden brown and filling bubbles.  35-40 minutes.  Let coo 5 minutes.

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