Raspberry, Blueberry and Pistachio-Almond Crumble

Raspberry, Blueberry and Pistachio-Almond Crumble or as one might say in Italian: Crumble di Lamponi e Miritti con Pistachio e Mandorle.  Which, let’s face it, sounds soooooo sexy. Everything sounds better in Italian.

A recipe test from Grace’s Sweet Life, a go-to special occasion cookbook featuring the handmade Italian desserts from Canada’s Grace Langlois.

The season’s berries beckon and I just cannot resist and good berry crumble.  In this nutty version, the crumble is sweet and crunchy!

Grace’s recipe calls for orange juice and zest mixed with the fruit, I was out of oranges and far too lazy to get off my butt and go to the store (did I mention the heat?), so I used lemon. It would have been a mighty marriage with sweet the acidity of the orange but not a match for the sour pucker of lemon. I love the bite of lemon in hot weather, it made the resulting dessert sharp and tangy.  I also used an organic, multi-grain flake mixture instead of oatmeal.

Oatmeal is perfectly acceptable, but I’m enjoying leveraging different grains these days, this was a mix of oats, barley, triticale, spelt, and kamut.

*Hot tip:  smaller dishes bake faster, so individual desserts it is.  These babies baked in 35 minutes, which meant the oven was on for less than an hour.  Perfect.

I’m going to go practice my Italian now.  Caio!

Raspberry, Blueberry and Pistachio-Almond Crumble

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• Author: Cori Horton
• Total Time: 50 minutes
• Yield: Serves 4

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Description

The season’s berries beckon and I simply cannot resist and good Raspberry, Blueberry and Pistachio-Almond Crumble.  In this fruity-nutty version, the crumble is sweet and crunchy!

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Ingredients

Units USM Scale 1x2x3x

Fruit Filling:

• 2 cups fresh raspberries
• 2 cups fresh blueberries
• 1/2 cup fine sugar
• 1/3 cup freshly squeezed lemon juice
• zest of one lemon
• 2 tablespoons flour
• 1/2 teaspoon ground nutmeg
• pinch of salt

Pistachio-Almond Crumble Topping

• 7 tablespoons butter, softened
• 1/2 cup (light) brown sugar
• 1 1/4 cups rolled oats (or rolled mixed grains)
• 1/3 cup raw pistachios, coarsely chopped
• 1/3 cup raw almonds, coarsely chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• pinch of salt

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Instructions

1. Pre-heat oven to 350⁰F (175⁰C). Prep four 7-ounce (200ml) ramekins with non-stick baking spray and reserve. In a large bowl add blueberries, raspberries, sugar, salt, nutmeg, lemon juice, and lemon zest, gently fold to coat fruit, and reserve.
2. In a medium-sized bowl, mix together brown sugar, chopped nuts, spices, and grain flakes and mix lightly. Add cubed, soft butter to the dry ingredients and then mix, with your fingers tips, rubbing it all together until well blended, forming a moist, loose crumble.
3. Spoon prepared fruit into ramekins, dividing evenly. Top prepared fruit with crumble topping, pressing lightly with the back of a spoon to form a lightly packed top ‘crust’.
4. Place baking dishes, uncovered, in the center of the oven at 350⁰F (175⁰C) for 30 – 40 minutes to bake. Juices from the fruit below will bubble through the crumble topping as it cooks, the top should be golden brown and crisp.

Notes

Serve warm or cold, with toppings like frozen yogurt, ice cream, whipped or clotted cream.  Perfect for potlucks or a cottage getaway weekend.  Tart, tangy and sweet.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American