Berry Crumble
4 servings
120 minutes
Berry crumble is a classic British dessert that combines a tender fruit filling with a crispy golden crust made from flour, oats, and butter. Its history dates back to World War II when food shortages forced the British to seek simple and affordable sweets. This version uses a rich berry sauce with wine and spices that fills the dessert with deep flavors of vanilla, cinnamon, and citrus. The berries add a pleasant tartness that harmonizes with the sweetness of caramel and the crunchy texture of the dough. Crumble can be served warm, optionally topped with a scoop of vanilla ice cream or a dollop of thick cream, creating the perfect balance of flavors and textures.
1
First, mix the oats, flour, chopped butter, 1/3 of the sugar, and vanilla sugar. Zest the citrus (1/3) and add it to the dry mixture. Rub the mixture with your hands until crumbly.
- Rolled oats: 50 g
- Wheat flour: 200 g
- Butter: 125 g
- Sugar: 230 g
- Vanilla sugar: 4 g
- Oranges: 2 pieces
2
In a large pot, heat the sugar until caramelized: hold for 4-7 minutes over medium heat until golden brown. Then pour in the wine, bring to a boil and leave on medium heat. Extract the seeds from the vanilla pod and place them in the pot. Add cherry and cinnamon. Place star anise and cloves in a tea strainer and immerse it in the liquid. Remove the zest from citrus fruits and add it to the pot.
- Sugar: 230 g
- Dry red wine: 100 ml
- Vanilla pod: 1 piece
- Cherry juice: 400 ml
- Cinnamon: 1 piece
- Cloves: 2 pieces
- Star anise: 1 piece
- Oranges: 2 pieces
3
Preheat the oven to 180 degrees. Squeeze the juice from the citrus (1/2 lemon) and pour it into a pot. Bring to a boil and cook for about 10 minutes (the liquid volume should reduce by half). Remove the spices.
- Lemon: 2 pieces
4
Mix the starch with water until smooth. Pour into a pot, stirring with a whisk. Remove from heat. Add the berries.
- Cornstarch: 1.5 tablespoon
- Water: 3 tablespoons
- Fresh berries: 500 g
5
Grease the baking dish with butter and place the berry mixture at the bottom. Evenly distribute the flour mixture over the berries. Bake at 180 degrees for 25-30 minutes until golden brown.
- Butter: 125 g
- Fresh berries: 500 g
- Wheat flour: 200 g
- Rolled oats: 50 g
- Sugar: 230 g
- Vanilla sugar: 4 g
