Mixed Berry Crumble Recipe - Cooking Index
Mixed Berry Crumble Recipe - Cooking Index
| 5 cups | 550g / 19oz | Mixed fresh raspberries and blueberries |
| 1/2 cup | 99g / 3.5oz | Sugar - plus |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1 cup | 62g / 2.2oz | Unbleached flour - plus |
| 1 tablespoon | 15ml | Unbleached flour |
| 1 teaspoon | 5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 teaspoon | 5ml | Egg - lightly beaten (large) |
| 3 tablespoons | 45ml | Butter - melted |
Preheat oven to 375 degrees. In large bowl, combine berries, 1/2 cup sugar and 1 tablespoon flour. Toss gently to coat evenly. Place berry mixture in 8-inch square baking dish and set aside.
In medium bowl, combine remaining 1 cup flour, remaining 2/3 cup sugar, baking powder and salt. Using fork, mix well. Make well in center of flour mixture, add egg and stir just until flour is moistened. When egg is absorbed, use your fingers to blend. Mixture will look like moist sand.
Sprinkle flour mixture evenly over berries. Drizzle melted butter over top. Bake until top is lightly browned and filling is bubbly, about 40 minutes. Transfer to wire rack and cool slightly. Serve warm or at room temperature.
This recipe yields 6 to 8 servings.
Per Serving: 284 Cal; 2g Prot; 7g Total Fat (3 Sat. Fat); 57g Carb.; 51mg Chol; 251mg Sod.; 4g Fiber.
Description:
"This is delicious with a scoop of frozen yogurt or nondairy frozen dessert."
Source:
Vegetarian Times, July 2001
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