Description
Delicious berry crumble topped with a balsamic glaze, perfect for dessert or breakfast.
Ingredients
Scale
- 6 cups (900 g) mixed berries (fresh strawberries, blueberries, raspberries; thaw and drain if frozen)
- 2 tbsp (30 ml) balsamic glaze (store-bought or homemade)
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- 2 tbsp (30 ml) lemon juice
- 1 cup (90 g) rolled oats (old-fashioned)
- ½ cup (60 g) chopped or sliced almonds
- ½ cup (60 g) chopped walnuts or pecans
- ½ cup (60 g) all-purpose flour
- 1 tsp (2 g) ground cinnamon
- ¼ tsp (1.5 g) salt
- ½ cup (120 ml) extra virgin olive oil (EVOO)
- 2 tbsp (30 ml) balsamic glaze, for drizzling
Instructions
- Step 1: Preheat Oven: Set your oven to 375°F (190°C) and allow it to heat completely before baking to ensure even cooking and juicy berries.
- Step 2: Prepare Baking Dish: Lightly coat a 9-inch square baking dish with olive oil to prevent sticking and to make serving easier.
- Step 3: Mix Berries & Ingredients: In a large bowl, toss together the mixed berries, 2 tablespoons balsamic glaze, sugar, cornstarch, and lemon juice until the berries are well coated. This mixture forms a sweet and tangy filling.
- Step 4: Make Crumble Topping: In another bowl, combine oats, almonds, walnuts or pecans, flour, cinnamon, and salt. Stir in the olive oil until the mixture achieves a crumbly texture, ensuring a golden and crispy topping.
- Step 5: Assemble & Bake: Spread the berry mixture evenly in the prepared baking dish. Sprinkle the crumble topping evenly over the berries. Bake for 45 to 50 minutes at 375°F (190°C) until the topping is golden brown and berries bubble around the edges. Use visual cues to check doneness. If the topping browns too quickly, cover with foil 25 minutes into baking to prevent burning.
- Step 6: Cool & Drizzle: Remove the crumble from the oven and let it cool for 1 hour at room temperature to allow the filling to set. When ready to serve, drizzle 2 tablespoons of balsamic glaze on top for a finishing touch.
Notes
- Room Temperature: Store the crumble in an airtight container at room temperature up to 2 days away from direct sunlight.
- Refrigeration: Keep the crumble in an airtight container in the refrigerator up to 5 days. Warm slightly before serving to restore texture.
- Freezing: Wrap the cooled crumble tightly with plastic wrap, place in a freezer container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- If berries release too much juice, add an extra tablespoon of cornstarch to the filling before baking to improve consistency.
- To avoid dry crumble, sprinkle 1 tablespoon of water over the topping 10 minutes before baking finishes for added moisture.
- Adjust the baking dish size when scaling the recipe for fewer servings but keep similar cooking times to maintain even baking.
- Use an oven thermometer to ensure your oven maintains 375°F (190°C) for best results.
- Fresh berries are preferred for optimal flavor and texture, but frozen berries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg