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Prep time
10 minutes
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Cook time
35 minutes
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Serves
6
Author Notes
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
Ingredients
- Crumble Topping
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1 cup
flour
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1 1/2 cups
rolled oats (like quaker)
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1/2 cup
sliced almonds
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1/2 cup
light brown sugar
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1/2 cup
pure cane sugar
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1/2 teaspoon
vanilla extract
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12 tablespoons
cold unsalted butter
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Pinch
salt
- Strawberry Blueberry Base
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6 cups
blueberries
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3 cups
sliced strawberries
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2 tablespoons
fresh lemon juice
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2 tablespoons
lemon zest
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1/2 cup
pure cane sugar
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2 tablespoons
corn starch
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2 tablespoons
butter or shortening
Directions
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For the crumble topping: In a large bowl whisk together the dry ingredients - oats, flour, flour, almonds, and pinch of salt.
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In a small separate bowl whisk together the sugars and vanilla.
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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.
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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.
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Preheat oven to 375°F. In a small bowl whisk the two tablespoons of cornstarch with two tablespoons of water and set aside.
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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.
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Bake for 35-40 minutes checking at 30 minutes. The crumble topping should be golden brown. Serve warm with ice cream and ENJOY!
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