3 Topping Variations below and tips in case the filling bubbles over...
Need a quick dessert for the holidays?! Get creative and add warm spices to the crumble: clove, cinnamon, cardamom... Get creative and change the fruit even. Frozen berries are super quick to work with, so let's do this!
Nutty-Berry Brown Sugar Crumble (variations below without nuts)
Serving: four 4-oz. personal-size ramekins
(pictured is an 8 oz. dish- I made 2 this size.)
Salted Brown Sugar Crumble Topping
3 tbsps. melted unsalted butter
1/4 cup light brown sugar
2 tbsp. granulated sugar
2/3 cup all-purpose flour
1 tsp. salt
Mix all ingredients together with a fork. For large crumbles, clump parts of the topping together in your hand while assembling on top of the fruit and then break them apart.
(Feel free to add in 2-3 tbsps. quick cooking oats or even shredded coconut, and if you feel you need more moisture, add 1 more tbsp. butter. I also look forward to trying with a vegan butter or coconut oil.)
Nutty Crumble (Variety II)
Same ingredients as above.
SWAP out 2 tbsp. flour for 2 tbsps. almond meal, almond flour, or pistachio flour.
**Specialty Nutty Crumble (Variety III, pictured)
Make one of the varieties above, set aside.
In a separate bowl, melt 2 tbsp. butter.
Add 3/4 cup chopped nuts (or oats). I used lightly salted cashews and roasted peanuts because that's what I had in the pantry.
Add a few dashes of cinnamon or cardamom, 1/2 tsp. vanilla, and 2 tsp. sugar.
Stir everything together, set aside.
Watch how I assemble 2 8-oz. baking dishes.
Quick Berry Filling
3 cups frozen berries (pictured is a strawberry-blueberry mix)
3-4 tbsps sugar
2 tbsp. fruit juice (This one I used orange juice because that's what we had in the refrigerator; cherry/cider/passionfruit/guava/mango/wine/water are other options)
1 1/2 tbsp. cornstarch
2 1/2 tsp. water
Preheat oven to 375F degrees.
Add 2 cups of the frozen fruit, the sugar, and the juice into a small pot. Cook on medium-high heat until the fruit begins to soften (~8 minutes). Stirring regularly.
Stir together the cornstarch and the water. Stir this into the fruit.
Let it cook for 1 more minute and take off the heat. Stir in the remaining cup of frozen fruit to aid in textural contrast.
Grease the baking ramekins or baking dish with butter. Divide up the fruit or cook in one baking dish.
Divide up the crumble and the mixed nuts topping. Watch the video above for how I layered the Specialty Nutty Crumble Topping. (all recipes can be reduced or multiplied and personalized)
Place on a baking tray or cookie sheet for easy transport in and out the oven. If berry filling drips down over the edge add some water to the cookie sheet for easy clean up after it's cooked.
Bake on 375F for 25 minutes. Cozy up and serve à la mode!
Tunes: Boyz II Men: Let It Snow feat. Brian McKnight
1. Double or triple the full recipe and cook in your cast iron depending on its size.
2. Cook the crumble until golden brown on 350F or 375F WHILE cooking the fruit on the stove. Then, layer like a parfait with some ice cream or lemon curd or pound cake.
3. SWAP the fruit for some flambéed bananas or cherries!