Every Tuesday Adam and I go to dinner at his parents house. I usually like to bring something for dessert, and it’s most often a new recipe that I want to try out on them. I don’t think they mind being the taste-testers ;) It also gets me off the hook once a week for cooking dinner, which I appreciate =) It gives me time to make things like this, or catch up on my homework that I should probably be doing. The weather was not great this morning, as it was raining and the sky was blanketed in heavy grey clouds. But luckily for me, the clouds began to disappear just in time to snap some photos. I dunno about you, but the time change, having that extra hour, actually made me feel more sleepy? I know we get an extra hour of sleep, but somehow it has just messed me up. Hopefully by this weekend I’ll feel back to normal. Until then, we have this crumble.
Adam’s mom actually makes a really yummy fruit crumble, or crisp, Ta-may-to, toe-ma-toe. However you wish to call it. I haven’t made a fruit crumble/crisp for a while, and it seems to be fitting for a fall dessert. It can be served warm with ice cream, whipped cream, or just on its own.
This weekend we visited the Vancouver Bakers Market for the first time and tried a whole bunch of delicious baking. We’ll definitely be going back for seconds. I also picked up these cute little ceramic serving dishes from Anthropologie and wanted to break them in. Adam suggested shepards pie, and I think that will be making an appearance for dinner one night soon. I just watched Jamie Oliver’s new show Meals in Minutes, in which everything he makes looks delicous, and he made a chicken pie with puff pastry that I think I will have to try out too. I’ve had a package of puff pastry in the freezer since Thanksgiving. Jamie says the store bought stuff is just as good as homemade, and that he wouldn’t take the time to make it at home. So, if it’s good enough for Jamie Oliver it’s good enough for me!
I forgot to add soem flour to the berries before topping them with the ‘crumble’ but when I scooped it out it was perfectly thickened on its own. So there, no sugar, no flour added and simply delicious.
I used a mix of blackberries that we picked in the summer and froze, along with some raspberries and strawberries. You can use any mix of berries to make this very easy and pleasing dessert. I think nectarines and blackberries would be delicious. Or an apple crumble!
Mixed Berry Crumble
1/2 or 1 cup each frozen blackberries, raspberries and sliced strawberries
1 cup rolled oats, not quick oats
1/4 cup whole wheat flour
1/4 cup organic cane sugar
1/4 cup brown sugar
1/2 stick of butter, chilled and cut into pieces
dash of cinnamon
Pre-heat oven to 350 degress.
In two smaller baking dishes, or a few ramekins, divide the berry mixture in the bottom. Place baking dishes on a cookie sheet. This will help if the berry mixture bubbles over while baking, which it most likely will.
In another bowl, combine chilled butter, oats, cinnamon, whole wheat flour and sugars. Combine with pastry cutter, or a fork until the butter is mashed into the oats and sugar to make a crumble-like texture.
Spread half of the crumble mixture over top of the berries in each dish, or dishes.
Place cookie sheet with baking dishes in oven, bake for 30-35 minutes until berries bubble and crumble is browned.
Allow to sit on the counter for a few minutes before serving so berry mixture thickens up. Serve warm, and maybe with a big scoop of ice cream on top.