Enchanting by name and flavor, this forest fruits crumble recipe is made from a simple union of juicy forest berries and a special double-layer of buttery oat crumble. Known as bumbleberry crumble in the United States, this recipe is very forgiving in that the mixed berries can be chosen in nearly any combination that tickles your fancy. A particularly mouth-watering blend uses black currants in place of a third of the strawberries.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 to 14 servings berry crumble
- 1 cup red raspberries
- 1 cup blueberries
- 1 cup blackberries
- 1 1/2 cups quartered strawberries
- 4 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups cold butter
How to make bumbleberry crumble:
Preheat the oven to 350F. Carefully rinse and dry the fruit. Toss the mixed berries in 4 tablespoons sugar and set them aside for a moment.
Stir the flour, rolled oats, brown sugar, and ground cinnamon together in a large bowl. Using a pastry cutter, cut the cold butter into the mixture, until it has a sandy texture, with a few pea-sized lumps of butter remaining.
Evenly spread half of the flour-oat mixture into a 9-inch by 13-inch pan. Layer the prepared forest fruits over the dry mixture, followed by the remainder of the flour-oat mixture. Bake the mixed berry crumble for 35 to 40 minutes, until the fruit is hot and bubbly.
Allow the forest fruit crumble to cool for 30 minutes before serving it with ice cream or whipped cream.
This forest fruit crumble recipe makes 12 to 14 servings.