Nothing screams spring time louder than a big bowl of fresh berries. And nothing tastes as great either. The weather in NC has been so beautiful lately so I have been taking full advantage of all the amazing produce that our grocery stores have been providing. I could not pass up buying fresh raspberries, blueberries, blackberries and strawberries a few days ago – but berries go bad so quickly that I figured I’d better use them while they are still fresh.
By the way, since when is a half pint of blueberries $5??? I need a better job. Oh wait, I need an actual job.
Anyways, this crumble is a great way to use up some berries in a very delicious way. It is another very simple preparation with an amazing turnout. I usually bake my crumbles in a 9×13 baking dish, but my baking dish was being used to house my spinach artichoke dip (posting later on). So, I baked these little suckers in muffin tins. They were more like individual crumbles. But if you are anything like me – three crumbles was one serving size 😉 . Oh well. It’s fruit so it must be healthy. Right?
4 cups of your favorite mixed berries (I used blueberries, strawberries, raspberries, blackberries)
2 Tbl brown sugar
1 tsp vanilla extract
1 tsp lemon juice
1 tsp ground cinnamon
Preheat your oven to 425 degrees.
In a large bowl, combine all ingredients. Place filling into a baking dish or muffin tins. Set aside.
1 cup quick cooking oats
4 Tbl butter
2 Tbl whole wheat flour
1 Tbl granulated sugar
2 Tbl brown sugar
In a microwave safe bowl, melt butter. Combine all ingredients until crumbly. Mixture should have the consistency of wet sand. If you mixture seems a little dry, add a tablespoon more of butter. Pour crumble over top of the berry mixture and lightly pat down.
Bake in the oven for 30 minutes or until filling is bubbly and topping is slightly browned. Serve with or without ice cream.