Today I am digging through some of my Culinary Zest folders, long forgotten ones, and within one I discover a photograph for a three berry mixed fruit crumble I baked up last Fall.
As can happen when life is busy, I tucked it away and left it to collect dust, to wait for the perfect “I have time to blog today!” moment.
Yah, I didn’t have a lot of those in the last year and a half. Better late than never I say!
I’m busy deleting things off the old hard drive when I stumble upon the folder containing the pics for this three berry mixed fruit crumble. My finger hovers over the delete button, it’s been ages since I threw it together. It’s like freaking Summer hot today…uhm, who wants to eat crumble in the middle of hot Summer days? I’m not even sure I want to think about it.
But I love to top my crumble with vanilla ice-cream, I’m eating ice-cream now, so they sorta kinda go together. That’s my story and I’m sticking to it! In a round about way, my bowl of ice-cream and pics of crumble go together, so I’m tossing this one out there, because one should never waste ice-cream or pixels. Right. Right!
It’s so hot today in the Maritimes that all I can think of is sitting in front of fans, drinking barrels of ice-cold water and eating ice-cream. Lots of ice-cream. Parliament Chill ice-cream. It only comes out just before Canada Day. Vanilla ice-cream swirled with strawberry ripple and white chocolate strawberry cups.
Seeing as I am writing this post on Canada Day, Happy Bday Canada!, I can eat all the ice-cream I want. Cause if you’re eating Parliament Chill on Canada Day, it’s calorie free! I’m pretty sure I read it somewhere. It is my patriotic duty to eat this ice-cream today. It’s the least I can do.
I present to you three berry mixed fruit crumble, to be eaten whenever you feel like it and to top with whatever you choose. Cream is a pretty awesome choice too. Ice-cream is basically just frozen cream, whoaaaaaaaa, it’s like destiny, crumble and cream were meant for each other.
For this recipe I used some frozen fruit mix that I had leftover from my smoothie blitz. I love me a good smoothie in the morning. Most of the time I’m not all that big on typical breakfast foods, I’m not usually all that hungry, but I always love a frozen smoothie. Hit it up with some protein powder and I’m good to go for the start of my day.
The fruit mix has blueberries, blackberries, raspberries, strawberries and peaches. You know what, a frozen smoothie would be really good about now. I want more COLD foods to eat. Did I mention it’s seriously HOT lately. I know this will be really funny come Winter, when I’m moaning about how cold it is and I can’t wait for Summer 🙂
I add the fruit mix to a bowl, eye-ball the amount of sugar I think it will need, add a little cinnamon, freshly grated nutmeg, squirt of lemon juice and zest and mix it all together and then toss it in a buttered baking dish and get to making the crumble topping.
The crumble is super easy, just some flour, unsalted butter, brown sugar, pinch of cinnamon and you’re good to go.
Top the fruit mixture with your crumble and bake in a 375F oven till fruit is bubbly and the topping is golden brown, 30-40 minutes. Serve up warm and with or without a topping of cream, ice-cream or whip cream.
Yummmmmmm cream. Which reminds me, my bowl is empty, I need some more ice-cream. And there you go, you have yourself a three berry mixed fruit crumble. Enjoy!
- 4 cups mixed frozen berries
- 1/3 cup brown sugar, adjust depending on sweetness of your berries
- 1/2 teaspoon cinnamon
- pinch of freshly grated nutmeg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1-2 tablespoons cornstarch
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 6 tablespoons cold unsalted butter
- pinch of cinnamon
- Preheat oven to 375F.
- In a bowl combine fruit mix with 1/3 cup brown sugar, cinnamon, nutmeg, lemon juice and zest. Combine well.
- Butter baking dish of your choice and pour berry mixture into dish.
- In another bowl combine 1/4 cup brown sugar, 1/2 cup flour, 6 tablespoons chilled butter and cinnamon.
- Using pastry blender of a couple of bread knives, cut the butter into the flour mixture until you get a rough crumbly texture.
- Spread topping over your berry mixture and press gently.
- Place in oven and bake at 375F for 30-40 minutes or until bubbly and topping is golden brown.