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.