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Author Notes: I have made all sorts of crumbles for years but this has become the standout contender hands down. It is rich, boldly flavored and radiantly beautiful. Enjoy! —DUZE @BakingBackwards
- 1 packet frozen marion blackberries (preferrably Stalbush)
- 1 packet frozen Stalbush healthberry blend (black raspberries, wild blueberries, marion blackberries)
- 1/2 pint fresh blueberries
- 1/2 lemon, zest and juice
- 1/4 cup organic dark brown sugar
- 8 tablespoons organic unsalted butter
- 1/2 cup organic all purpose flour
- 1/2 cup organic rolled oats
- (a little less than 1/2 cup) dark brown sugar
- 1 1/2 teaspoons ground cinammon
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
- preheat oven to 375 degrees F.
- mix the berries and 1/4 cup of the sugar in a small non stick cake pan, loaf pan or pie plate. Incorporate 1 teaspoon of the vanilla, 1 teaspoon of cinnamon, half the zest and all the juice of the lemon. Take two tablespoons of the butter and evenly distribute over the berries in little lumps.
- In a small mixing bowl, mix the remaining ingredients to a crumbly consistency. I usually mash them with a fork to break up the butter. Sometimes if the butter is too cold to mix well I work through it with my hands. Spread the finished mixture over the berries in the pan.
- I tend to shake a dash of cinnamon over the top and sometimes an extra teaspoon of butter broken into little pieces to help brown the top.
- Put in the oven. You will start to smell it when it is nearly done. You want a nicely browned top with bubbling dark liquid at the edges. This tends to take 20-30 minutes. Serve hot from the oven in bowls with a scoop of quality vanilla ice cream on top.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty
- This recipe was entered in the contest for Your Best Recipe with Cereal
- This recipe was entered in the contest for Your Best Recipe with Vanilla
- This recipe was entered in the contest for Your Best Raspberries
- This recipe was entered in the contest for Your Best Picnic Dish