Fresh Berry Crumble…

I know it technically isn’t berry season yet, but thanks to global agriculture, we can enjoy berries all year round.  It’s true that they’re not as sweet as fresh ripe berries, but I’ll find a way to improve on them.  I’m making a berry crumble.  Crumbles are by far one of the easiest desserts to make, and one of the most rewarding.

All it takes is a hand mixed filling, a crumbly topping, and the will to resist eating all the berries before it’s made!

I used a mix of strawberries, blueberries, raspberries, and blackberries.  Thanks to Costco, these ingredients did not cost me my left arm this time of year.  I also added some Raspberry di Amore, a raspberry liqueur.  Any other fruity liqueur would suffice.

50 minutes, and a lot of giddy anticipation, later…

Don’t lie to yourself; you want it.  It goes great with ice cream or two more servings of the crumble itself :-P.

Fresh Berry Crumble

8 cups mixed berries
4 T cornstarch
2 T Raspberry di Amore
2 1/2 T sugar
1/2 t lemon zest

1 3/4 cup all purpose flour
1/3 cup brown sugar
1/3 cup white sugar
1 t ground cinnamon
1/2 t ground ginger
pinch of salt
1/2 cup melted butter
1/2 cup chopped almonds

Preheat oven to 350 F.  In a bowl, mix filling ingredients well and set aside.

Make the crumble by mixing flour, sugars, spices, and salt in a bowl.  Stir in the melted butter and almonds until it is crumbly with coarse clumps.

Pour the filling into a 10 inch pie pan (ungreased).  Spread the crumble topping over the berries evenly and cover all of the fruit.  Bake until filling bubbles and the topping is golden brown, about 50-55 minutes.  Let cool half an hour and serve warm.

*next up…Cuban food in Hawaii?…*


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