mixed berry crunch crumble.

Our fridge and countertops are bursting with blackberries, apricots, peaches, and blueberries (and about three different types of homemade jam..it’s turned into an obsession).  I feel like the inside of our apartment is beginning to look like a Parisian fruit market (which isn’t necessarily a bad thing).  But after eating all the fruit as it is for the past few weeks straight, I’ve looked to turn transform it into something more - starting with the baskets of blueberries. 

Blueberries and I have a love affair.  There is no chopping involved when cooking with blueberries you can wash them and then use them as you please which makes them one of the easiest fruits to use.  I love loading them up in muffins and pancakes and mixing them into yogurt and granola parfaits.  But my utmost favorite way to eat them is in a blueberry crumble.  The blueberries get mixed with a little sugar and lemon juice and then topped with the crunchiest and most spice filled crumble topping ever.  The whole thing gets baked up until the blueberries burst and the top is golden brown.  It’s probably the simplest dessert ever (or in my case breakfast) and it exudes summer perfection.

Mixed Berry Crunch Crumble

Recipe adopted from the NYTimes

This recipie is beautiful because its so adaptable.  I used walnuts and blueberries in this weeks version, but I’ve also used strawberries and almonds.   This crumble topping also works equally well over stone fruits so keep in your file, you’ll find you go back to it a lot!

For the filling

8 cups mixed fresh berries

2 to 3 tablespoons sugar, depending on the sweetness of the berries

½ teaspoon finely grated lemon zest

Juice of half a lemon

For the crumble topping

1 ¾ cups all-purpose flour

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 teaspoon cinnamon

½ teaspoon ground ginger (I increased it to ¾ teaspoon, I love ginger with fruit!)

1/8 teaspoon salt

½ cup melted butter

½ cup finely chopped walnuts (or the nuts of your choice!)

Preheat over to 350 degrees.  To prepare filling, toss fruit with sugar, lemon zest and lemon juice.  Set aside.

To make the topping, in a large bowl, whisk together flour, sugars, spices and salt.  Stir in butter and nuts.  Coarse crumbs will form. 

Pour filling into a 9 inch square or round pan.  Using your fingers form mixture into ¼ inch to ½ inch crumbs and spread over fruit.  Bake until filling bubbles and topping is light golden, about 55 minutes.  Let cool slightly.