Or, see also: foods not to be eaten while wearing white shirts.
There is something kind of alarming about these pictures, as if the dark purples and blues from all the berries have been distilled into something a little bit witchy and possibly alchemical. Although, now that I think about it, if you give me a choice between the philosopher’s stone or the elixir of life and this crumble, I know what my choice would be. (The crumble, people. Come on.)
In fact, by my third or fourth serving of this (spread over different meals, I swear), I was convinced that the deep color meant that I must be getting an intense antioxidant hit, and the oats made it practically breakfast, and that crumbles really are the elixir of life for these dog-days-of-summer/final weeks before the semester begins again.
- about 4-5 cups of frozen berries (I always have a blueberry/blackberry/raspberry mix in my freezer for smoothies and baking, and I just filled my pie dish with those)
- 1 tablespoon caster sugar
- 1 tablespoon corn starch/corn flour
- 1 cup plain flour
- 1½ cups rolled oats
- ½ cup firmly packed brown sugar
- 4 tablespoons of butter, cubed
- a splash of olive oil
- Preheat your oven to 375 F/ 190 C
- Fill your pie dish with frozen berries, then sprinkle the spoonfuls of sugar and corn starch/flour over the top. Mix to combine.
- Make the crumble: in a medium bowl, mix flour, oats, sugar, and butter. Using a rubbing motion between your thumbs and index and middle fingers (like the "money" gesture, only in pastry), rub the butter into the other ingredients until you have pea-sized crumbles of oats and floury butter. If your crumble needs a bit of help forming crumbles, add a splash of olive oil.
- Spread the crumbles over the top of the berries and bake in the middle of the oven for about 30 minutes.
- This might sound strange, but this crumble is better after it has a chance to cool and settle into itself.