Who doesn't love a good cast iron dessert?! This crumble will be your new summertime favorite. Picture this - a vanilla almond buttery crumble topping with a strawberry and blueberry jammy base! Serving with whipped cream or vanilla ice cream is optional but definitely encouraged! —The Eating in Project
1 1/2 cups
rolled oats (like quaker)
light brown sugar
pure cane sugar
cold unsalted butter
Strawberry Blueberry Base
fresh lemon juice
pure cane sugar
butter or shortening
In This Recipe
For the crumble topping: In a large bowl whisk together the dry ingredients - oats, flour, flour, almonds, and pinch of salt.
In a small separate bowl whisk together the sugars and vanilla.
Add the mixed sugars to the dry ingredients and whisk to combine. Slice the cold butter into small pads before adding to the crumble mixture. Use a pastry cutter or two butter knives to incorporate the butter. Crumble topping should be a grainy like consistency with some pea sized clumps of butters. Set aside until ready to top off the dessert.
For the berry base: Melt 2-3 tbsp of butter or shortening in the cast iron over high heat. Tilt the pan from side to side so it coats the sides as well.
Preheat oven to 375°F. In a small bowl whisk the two tablespoons of cornstarch with two tablespoons of water and set aside.
Add the berries, lemon zest, and juice to hot skillet and give it a stir. Keeping the skillet at medium high heat add the sugar and cornstarch mixture. Be sure to mix and allow it to come to a simmer for about 2 minutes before removing from the heat. Top the berry base with the prepared crumble topping and place the skillet on a large baking tray before baking in the oven.
Bake for 35-40 minutes checking at 30 minutes. The crumble topping should be golden brown. Serve warm with ice cream and ENJOY!