105 minutes
A delightful summer dessert featuring a mix of fresh fruits with a sweet and crumbly topping, perfect to serve warm or at room temperature.
cups
Rolled Oats
cups
Light brown sugar
cups
cups
teaspoons
teaspoons
Unsalted Butter, melted
tablespoons
Mixed Berries
cups
tablespoons
1. Prepare the Crumbly Topping
Preheat the oven to 350 degrees F. In a large bowl, whisk together all-purpose flour, rolled oats, light brown sugar, granulated sugar, kosher salt, and ground cinnamon. Stir in melted unsalted butter until well-combined. Spread this mixture on a rimmed baking sheet and bake for 15 minutes, until the crumbs hold their shape.
2. Create the Fruit Filling
In a large bowl, mix additional light brown sugar with cornstarch. Fold in mixed berries, ensuring each piece is coated with the sugar mixture. Pour the fruit filling into a gratin dish or cake pan.
3. Assemble and Bake the Crumble
Remove the pre-baked topping from the oven. Sprinkle it evenly over the fruit filling. Return the crumble to the oven and bake for 55 to 65 minutes, until the fruit filling is bubbly and the topping is golden brown.
Start with the freshest, ripest seasonal fruits. Mixing different types of fruit adds complexity and depth of flavor.
Use a blend of all-purpose flour and rolled oats, mix in different sugars, and add chopped nuts for added crunch and flavor. Keep butter cold and crumbly.
Cut fruit into uniform pieces and macerate with sugar and lemon juice to draw out juices, then toss with a thickener like cornstarch or flour.
Start in a hot oven to get juices bubbling, then lower the temperature to finish baking until the topping is golden brown.
Enhance the fruit mix with a pinch of salt, warm spices like cinnamon or nutmeg, and a splash of vanilla or almond extract.
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