Raspberry Blueberry Crumble

We had a Fourth of July picnic yesterday–it was lots of fun.  Kids and friends and dogs running around all day, complete with Dad’s barbecued chicken, lots of fruit, and corn on the cob.  Sangria was sadly missing from the party, but I guess that’s okay every once in a while.

I also made dessert. 

It didn’t really work that well–but it tasted good, and I think I know what to do to fix it, so I’m going to share the recipe (new and improved) with you.  It was supposed to be a berry crumble, but it ended up…um…soup-like.  Here’s what my problems were:

  1. Too many raspberries=too much juice=soup-like crumble.
  2. Not enough lemon zest=not enough pectin=soup-like crumble.
  3. Too little thickener=soup-like crumble.

As I was putting this together (I also made a strawberry-raspberry one that never moved out of the liquid phase), I started to realize that there just might be an issue.  Once it was cooking…well.  Yeah.  I knew.  But the taste of the crust with cardamom in it was quite lovely, I must say.

Raspberry Blueberry Crumble (adapted from Tartelette)

for the berry filling:

  • 1 1/2 C raspberries
  • 2 C blueberries
  • 1/2 C sugar
  • zest of 2 lemons
  • 4 T lemon juice
  • 4 T cornstarch

for the crumble topping:

  • 12 T butter, cold
  • 1 C brown sugar
  • 1/2 C whole-wheat flour
  • 1/2 C old-fashioned oats
  • 1 t cardamom
  • 1 C chopped walnuts

Preheat the oven to 350 degrees.  In a medium-sized bowl, combine all the ingredients for the filling, being gentle so you don’t crush the  berries any more than you have to.  Pour the filling into an ungreased ramekins (6-8 of them) or into one larger dish.

Combine the dry ingredients for the filling, then cut in the cold butter until large crumbs form. 

Crumble the topping over the berry filling, then bake for 20-30 minutes, or until the topping is browned and the berry filling is bubbling up around the edges.

Serve with ice cream.

Or else.

Fritz quite enjoyed this, as you can see.  He even had seconds later. 

It’s nice to have a husband who even enjoys your baking flubs.

One of the best parts about the picnic yesterday was having fun taking pictures of all the kids and friends who were running around:

And of course, happy Fourth of July–especially to Fritz and Eber who are enjoying their first Independence Day as American citizens!


Filed under Desserts

7 responses to “Raspberry Blueberry Crumble

  1. Barb Holstrom

    Even though the crumble was not crumbly, it made an excellent “sauce” for the ice cream. Great pics, Lauren.

  2. Patsy

    I loved the raseberry-blueberry crumble, I had it on a crepe this morning. Thank you for making it. The pictures are great that you took.

  3. Would this work with Black Raspberries?

  4. The crumble looks great! 🙂 And LOVE the pics… You’re great at photography!

  5. Holly

    that blonde dog is bloody huge!

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