Blackberry Raspberry Crumble Recipe

Hi All, I had a number of requests after my Fathers Day video on YouTube

for a recipe for the crumble dessert.  It really is so simple that I didn’t want to make a video just for that (although I might add it to another later), so I am writing the recipe here.

First of all, you can use any fruit that you would like, fresh or frozen.  I have even used home canned pie fillings.  Some examples are Blueberry Peach, Sweet Cherry (maybe some almond extract), Strawberry Rhubarb pie filling.  Our favorite is the Blackberry Raspberry.

Preheat the oven to 375 degrees.

Spray your baking dish with cooking spray (any size, depending on how much you want to make).

If you are using fresh fruit, decide if it is sweet enough.  For the Blackberry Raspberry I usually use a little sugar, adjust to taste.  If you are using sugar, let sit for about an hour or so to macerate.  If you are using fruit without sweetener, or pie filling, skip to the next step.

Add to a gallon size zip top bag (I use a freezer bag), or in a mixing bowl:

  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 2 1/2 cups rolled oats (old fashioned, not quick)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter (melted)

Combine all of the ingredients.  If you are using the zip top bag this is easy – just squish!

Cover the fruit with a layer of the crumble mixture.  I like to completely cover, but not too thick.  Store any remaining crumble mixture right in the zip top bag in the freezer for next time.

Bake until the crumble is a nice golden brown.  Usually about 45 minutes.

Serve warm with ice cream if desired.

I prefer to make only enough for immediate use, so if you are only making this for a couple of people you might even use ramekins (but adjust the time).

That’s it!  Enjoy!

 

 

 

 

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