Wild Berry Crumble
8 servings
60 minutes
Recipe taken from Linda Lomelino's Pies. "I usually start making this pie when the berries in the freezer are about to breathe their last. Sometimes it's a mix of different berries, but most often it's blackberries , blueberries, and raspberries - they grow in abundance where I live, and I always have a supply. Baking soda will make the crumble even more crumbly and tender. But you don't need it to make a traditional crumble. It tastes much better when the pie is generously sprinkled with shortcrust pastry crumbs. If you feel like there are too many crumbs, you can always put the extra in the freezer and use it another time. There is no need to defrost the frozen crumbs - just sprinkle them on top of the berries.
1
Prepare the crumb from shortcrust pastry: mix oats, flour, sugar (6 tbsp), baking soda, and salt in a bowl.
- Oat flakes: 70 g
- Wheat flour: 90 g
- Sugar: 12 tablespoons
- Soda: 0 g
- Sea salt: 0 g
2
Add butter to the dry mixture and rub everything together with your fingers into crumbs. Place the bowl with the dough in the refrigerator while preparing the filling.
- Butter: 125 g
3
Preheat the oven to 200 degrees.
4
To prepare the filling, place the berries in a large bowl and gently mix them with sugar, cornstarch, and vanilla extract.
- Fresh berries: 600 g
- Sugar: 12 tablespoons
- Cornstarch: 2 tablespoons
- Vanilla extract: 0.3 teaspoon
5
Place the berry mixture in a baking dish. Note: do not use a springform pan, as the liquid may leak! Evenly distribute the crumb from the shortcrust pastry over the filling.
6
Bake the pie on the middle rack of the oven for 35-40 minutes or until the crumble turns golden and its filling starts to bubble. Remove the finished crumble from the oven and let it cool completely. Optionally serve with vanilla sauce or vanilla ice cream.