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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Nick Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp. Recipe by Nick Nairn on . Ingredients:
3/4 cup all-purpose flour |
3/4 cup old fashioned oats |
1 1/4 cups plain granola cereal |
1/2 cup sugar |
3/4 cup chilled unsalted butter, cut into cubes |
3/4 cup sugar |
1 lemon, zest of, finely grated |
1/2 teaspoon cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon freshly grated nutmeg (haram because it is an intoxicant) |
1 lb blackberry |
3/4 lb blueberries |
3/4 lb raspberries |
2 tablespoons unsalted butter, cut into small pieces |
devonshire cream, vanilla ice cream or lightly whipped cream, for serving |
Directions:
1. MAKE THE TOPPING:
2. Preheat the oven to 400°.
3. In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground.
4. Add the chilled butter and pulse until the mixture resembles fine meal.
5. MAKE THE FILLING:
6. In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg.
7. Add the blackberries, blueberries and raspberries and toss well.
8. Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter.
9. Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned.
10. Let the crumble cool slightly and serve warm with Devonshire Cream, vanilla ice cream or lightly whipped cream.
11. MAKE AHEAD:.
12. The berry crumble can be made up to 4 hours ahead. Reheat gently before serving.
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