Berry crumble

Berry crumble

Based on 24 ratings

Difficulty

Medium 👍
25
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
200 g flour
50 g oats
125 g butter
225 g sugar (divided)
4½ g vanilla sugar
oranges
lemons
100 ml red wine
vanilla bean
400 ml cherry juice
1 stick cinnamon
star anise
cloves
1½ tbsp cornstarch
3 tbsp water
500 g mixed berries (fresh or frozen)
butter for greasing
Metric
Imperial

Utensils

  • juicer
  • large saucepan
  • zester
  • oven
  • pie form
  • large bowl
  • whisk
  • tea strainer
  • small bowl

Enjoy with

Lambrusco, 2012
A sparkling wine works well here. It’s subtle, refreshing, and offers nice acidity. The Lambrusco’s berry aromas complement the berries in the crumble.

Nutrition per serving

Cal
290
Protein
3g
Fat
10g
Carb
44g

Step 1/11

Add flour, oats, butter, some of the sugar, and vanilla sugar to a large bowl.
  • 200 flour
  • 50 oats
  • 125 butter
  • 125 sugar
  •  vanilla sugar
  • large bowl

Add flour, oats, butter, some of the sugar, and vanilla sugar to a large bowl.

Step 2/11

Zest orange and lemon over bowl.
  • 1 orange
  • 1 lemon
  • zester

Zest orange and lemon over bowl.

Step 3/11

Roughly mix crumble topping using your hands.

Roughly mix crumble topping using your hands.

Step 4/11

Caramelize remaining sugar in a large saucepan over medium-low heat until sugar is melted and golden, approx. 4 – 7 min.
  • 100 sugar
  • large saucepan

Caramelize remaining sugar in a large saucepan over medium-low heat until sugar is melted and golden, approx. 4 – 7 min.

Step 5/11

Deglaze with red wine, bring to a simmer, and continue to simmer over medium-low heat.
  • 100 ml red wine

Deglaze with red wine, bring to a simmer, and continue to simmer over medium-low heat.

Step 6/11

Scrape a vanilla bean and add bean and seeds to saucepan.  Then, add cherry juice and cinnamon stick. Place star anise and cloves in a tea strainer and submerge in liquid.
  • 1 vanilla bean
  • 400 ml cherry juice
  • 1 cinnamon stick
  • 1 star anise
  • 2 cloves
  • tea strainer

Scrape a vanilla bean and add bean and seeds to saucepan. Then, add cherry juice and cinnamon stick. Place star anise and cloves in a tea strainer and submerge in liquid.

Step 7/11

Preheat oven to 180°C (350°F). Zest lemon and orange into saucepan.
  • 1 lemon
  • 1 orange
  • zester
  • oven

Preheat oven to 180°C (350°F). Zest lemon and orange into saucepan.

Step 8/11

Juice half of orange and half of lemon and pour juice into saucepan. Bring to a boil and continue boiling until liquid is reduced by half, approx. 8 – 10 min. Remove spices. In a small bowl, mix cornstarch with water until well combined. Gradually pour into saucepan while whisking continuously. Remove from heat.
  •  tbsp cornstarch
  • 3 tbsp water
  • juicer
  • whisk
  • small bowl

Juice half of orange and half of lemon and pour juice into saucepan. Bring to a boil and continue boiling until liquid is reduced by half, approx. 8 – 10 min. Remove spices. In a small bowl, mix cornstarch with water until well combined. Gradually pour into saucepan while whisking continuously. Remove from heat.

Step 9/11

Add mixed berries.
  • 500 mixed berries

Add mixed berries.

Step 10/11

Lightly grease pie form. Spoon berry mixture into the bottom of a pie form.
  • butter for greasing
  • pie form

Lightly grease pie form. Spoon berry mixture into the bottom of a pie form.

Step 11/11

Evenly distribute crumble topping over berries. Bake in a preheated oven at 180°C (350°F) until topping is golden, approx. 23 – 25 min. Enjoy warm with vanilla sauce, whipped cream or ice cream.
  • oven

Evenly distribute crumble topping over berries. Bake in a preheated oven at 180°C (350°F) until topping is golden, approx. 23 – 25 min. Enjoy warm with vanilla sauce, whipped cream or ice cream.