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!
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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’.
- 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