Spring Crumble

I’m not sure what it is about warm berries with a sweet, soft crust that makes me so happy. I first found this recipe in Gourmet’s online database when looking for a use for frozen cranberries I had left over from another experiment. It was a fall fruit crumble (pears, apples, cranberries) that was delicious and warming during the cold months. Last night after hearing about low-priced strawberries I decided to adapt it for spring, to celebrate the wonderful weather we’ve been having. After 15 minutes in the oven the smell of sweet berries filled my house and I was very satisfied with how it came out – I hope you will be too!

Spring Crumble
Adapted from Gourmet




Ingredients:
2-3 cartons of strawberries, depending on size.
1 carton of blackberries
1 carton of raspberries
1 cup sugar
1 teaspoon pure vanilla extract
1 ½ tablespoons cornstarch
1 cup old-fashioned oats (I found these at Whole Foods, labeled “old fashioned”)
½ cup all purpose flour
¼ teaspoon salt
1 stick unsalted butter, softened

Directions:
1. Pre-heat the oven to 425 degrees and butter a 2-quart baking dish.
2. Cut up the strawberries into halves (or quarters, if very large) and place into bowl with raspberries and blackberries.
3. Add the cornstarch, vanilla extract and half the sugar to the fruit and mix together. Add to the backing dish.
4. In a separate bowl, stir together oats, flour, the remaining sugar and salt. Blend the softened butter into this mixture with your hands, forming small clumps.
5. Scatter the oats mixture over the top of the fruit and place in the oven. Bake for about 20 minutes, until the crumble top is golden brown and the fruit is bubbling.

Serve with vanilla ice cream.