We had a berry crumble with our lunch at Cafe Amelie on Saturday. It was so good that I had to try to make my own yesterday. I followed the recipe below but added sliced almonds and used a souffle dish instead of ramekins. I had to add an extra 10 minutes to the cook time, but it was delicious. I used blackberries, blueberries, raspberries, and Louisiana strawberries for the mixed berries part of the recipe. We also had a little vanilla ice cream on top.
Berry Crumble
from Food Network
* 1/2 cup all-purpose flour
* 1/2 cup light brown sugar
* 1/4 cup granulated sugar
* 1/2 teaspoon ground cinnamon
* 1 pinch salt
* 1/2 cup oats
* 6 tablespoons cold butter, cut into small pieces
* 4 cups mixed berries
* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* Equipment: 6 (6-ounce) ramekins
Preheat oven to 350 degrees F.
In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.
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