Crumble with Forest Berries

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the book 'Pies by Linda Smith.' 'I usually start baking this pie when the berries in the freezer are about to take their last breath. Sometimes it's a mix of various berries, but most often it includes blackberries, blueberries, and raspberries: they grow abundantly where I live, and I always have a supply. Baking soda will make the crumble even more crumbly and tender. However, it's not necessary to use it for a traditional crumble. It's much tastier when the pie is generously sprinkled with a crumb topping made from shortcrust pastry. If you think there’s too much crumb, you can always store the excess in the freezer and use it another time. Frozen crumble doesn't need to be thawed—just sprinkle it over the berries.'

Ingredients

Oat flakes - 2.5 oz
Wheat Flour - 3.2 oz
Sugar - 12 teaspoons
Activated Baking Soda - ¼ g
Ocean salt - ¼ g
Butter - 4.4 oz
Fresh Berries - 21.2 oz
Corn Starch - 2 spoons
Vanilla extract - ¼ spoons

Step by Step guide

Step 1

Prepare the crumb from shortcrust pastry: in a bowl, mix the oats, flour, sugar (6 tablespoons), baking soda, and salt.

Step 2

Add the butter to the dry mixture and rub everything together with your fingers until it resembles crumbs. Place the bowl with the dough in the refrigerator while you prepare the filling.

Step 3

Preheat the oven to 392°F.

Step 4

To prepare the filling, place the berries in a large bowl and gently toss them with sugar, cornstarch, and vanilla extract.

Step 5

Spread the berry mixture into a baking dish. Note: do not use a springform pan, as the liquid may leak out! Evenly distribute the crumb topping made from shortcrust pastry over the filling.

Step 6

Bake the pie on the middle rack of the oven for 35–40 minutes or until the crumble is golden brown and its filling starts to bubble. Remove the finished crumble from the oven and let it cool completely. Optionally, serve it with vanilla sauce or vanilla ice cream.