Tuesday, May 1, 2018

The Ultimate Berry Crumble � The Ultimate

I was only half kidding about the �ultimate� designation for this, as it truly was everything I�ve ever wanted in a fresh berry crumble. This has the perfect balance of sweet and tart, tender and crisp, not to mention copious amounts of butter in our double application of crumble.

As I mentioned in the video, if you want a pie-like filling, you�ll want to toss in a few teaspoons of cornstarch, otherwise for a runnier fruit mixture cut it in half, or leave it out altogether. It really depends on what you�re into, but either way, some ice cream on the side is highly recommended.

This really shines with fresh berries, but it will work with the frozen ones. Those tend to be a lot juicier, so keep that in mind when making cornstarch related decisions. And don�t feel like you have to stick to berries, as ripe peaches, and other summer stone fruit would also be fantastic in this. No matter what you use, I really hope you give this a try soon. Enjoy!


Ingredients for 6 to 8 portions (made in 2-quart casserole):
For the crumble:
2 cups all-purpose flour
1/4 teaspoon fine salt
3/4 teaspoon baking powder
3/4 cup white sugar
3/4 cup (1 1/2 sticks) frozen unsalted butter, grated
1 1/2 teaspoon vanilla extract
2 large egg yolks
1 to 2 teaspoons apple cider vinegar, or enough for dough to �clump�

For the fruit mixture:
3 generous cups fresh berries
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/3 cup white sugar
1 to 4 teaspoons cornstarch, depending on how firm you want the fruit filling (I used 4 tsp)
pinch of cayenne

- Bake at 375 degrees F. for about 40-45 minutes
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