Grandma's Mixed Berry Crunch

 

 

I had picked up a variety of berries to use this past week, and my next door neighbor also brought me some blackberries so I decided to use them up by making a crumble type of dessert.  These kinds of desserts are also known as fruit crisps or crunches.

North American crumbles are quite different than British crumbles.  In the UK they tend to use just white sugar, butter and flour and the crumble mixture is much finer.  Here in North America, crumble toppings are rough and rugged and more coarse, usually made with brown sugar and sometimes, but not always, containing the wholesome goodness of oats. 

 

The recipe I am sharing today is one I borrowed from Hope Helmuth's book, Hope's Table.  She is a Mennonite so you just know it is good.  Like the Amish, they are wonderful cooks!

Her original recipe used rhubarb and was twice as large.  Mine uses mixed berries, and I took the option of cutting it in half to serve fewer people.  

Most crisps/crumbles start off with just a layer of fruit in the bottom of the dish and a crumble topping. Hers differs somewhat in that you make a sauce to fold the fruit into before you pop it into the bottom of the dish.

I thought this was unusual and it did sound delicious.  There is also some jam in the sauce. For her rhubarb crunch she used strawberry jam, but today for my mixed berry one I used a wild blueberry jam. 

 We are at the height of berry season here and there is no better way to highlight them than to use them in a delicious crisp/crumble/crunch!

WHAT YOU NEED TO MAKE GRANDMA'S MIXED BERRY CRUNCH

Simple every day baking cupboard ingredients, aside from the berries that is! 

  For the fruit filling:

• 2 cups (380g) of mixed seasonal berries (blackberries, blueberries, raspberries)
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) water
• 1 TBS cornstarch (corn flour)
• 1 TBS fruit jam (strawberry, blueberry, blackberry, etc.)
• 1/2 tsp vanilla

For the crumble topping:

• 1/2 cup (70g) plain all purpose flour
• 1/2 cup (40g) old fashioned rolled oats
• 1/2 cup (100g) soft light brown sugar, packed
• 1/4 cup (60g) melted butter
• 1/2 tsp ground cinnamon

 

I used fresh berries, because it is berry season after all, but if you don't have fresh berries you can use frozen I am sure. Mix them into the sauce frozen. It may take slightly longer for them to cook, but you will know they are done when the berry filling is bubbling away.

I used a mix of blueberries, blackberries and raspberries. You could also add strawberries or gooseberries, pitted cherries etc.  Just whatever stone fruit of berry that  you have.  I think chopped plums would also work well.

I like to use the large flaked oats in the topping.  You can use regular if that is all that you have. I just would not use quick or instant oats.  I like the toothsomeness of the large flaked oats myself.

I used a blueberry jam, but raspberry jam would work well, as would strawberry, or blackberry, even cherry.  It just adds a subtle flavor and helps to enhance the flavors of the berries. It also helps the sauce thicken.

HOW TO MAKE GRANDMA'S MIXED BERRY CRUNCH

This is a very simple dessert to make.  Rich and delicious and so beautiful with some ice cream on top!

Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish. Set aside.

Wash and pick over your berries, discarding any twigs etc. You will need a generous 2 cups. Set aside.

Whisk the granulated sugar and cornstarch together in a saucepan. Whisk in the water. Cook over medium heat until the mixture bubbles and thickens. Remove from the heat and stir in the jam, vanilla and berries. Spread this mixture in the baking dish.

To make the crumble topping, mix together all of the topping ingredients until crumbly in a bowl. You can use your finger tips or a fork. Scatter this topping evenly over top of the fruit.

Bake in the preheated oven for 35 to 40 minutes until golden brown and the fruit filling is bubbling. Serve warm with some vanilla ice cream.

 

This was exceptionally delicious. Sweet and buttery. I loved the fruitiness of the base and that crumble topping is to die for.

I enjoyed with a nice scoop of vanilla ice cream, but a huge part of me was wanting some warm custard or cream poured over top, in the British way.  Yes, I have become a convert to the British way of serving puddings, and I do miss it! Funny how that goes!

If you have berries that you also want to use up might I suggest the following desserts:

BUMBLEBERRY SLUMP -  A slump is a type of fruit dessert with a stewed fruit base and a puffy steamed dumpling topping. Bumbleberry is just a way of saying mixed berries.  Its the perfect thing to do when you have lots of berries, but not a lot of any single one kind!  Delicious!

MIXED BERRY & CREAMY CUSTARD TARTS -  You can make your own tart shells from scratch for these delicious fruity tarts, or you can use ready made tart shells. Either way they are delicious. Crisp bases.  Fresh fruit and a softly whipped cream and custard topping. Delicious!

BLACKBERRY AND CLOTTED CREAM SHORTCAKES -  One of my favorite shortcakes.  You have a rich and sweet glazed biscuit/scone filled with plenty of sweet berries and dollops of clotted cream. Should you be so lucky to have access to clotted cream. Otherwise you can just use softly whipped thick cream. Delicious any which way!

Yield: 4

Author: Marie Rayner

Grandma's Mixed Berry Crunch

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Timelessly delicious. Perfect served warm with a scoop of cold vanilla ice cream on top. Sweet and fruity with a crisp and buttery oat topping.

Ingredients

For the fruit filling:

• 2 cups (380g) of mixed seasonal berries (blackberries, blueberries, raspberries)
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) water
• 1 TBS cornstarch (corn flour)
• 1 TBS fruit jam (strawberry, blueberry, blackberry, etc.)
• 1/2 tsp vanilla

For the crumble topping:

• 1/2 cup (70g) plain all purpose flour
• 1/2 cup (40g) old fashioned rolled oats
• 1/2 cup (100g) soft light brown sugar, packed
• 1/4 cup (60g) melted butter
• 1/2 tsp ground cinnamon

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish. Set aside.
2. Wash and pick over your berries, discarding any twigs etc. You will need a generous 2 cups. Set aside.
3. Whisk the granulated sugar and cornstarch together in a saucepan. Whisk in the water. Cook over medium heat until the mixture bubbles and thickens. Remove from the heat and stir in the jam, vanilla and berries. Spread this mixture in the baking dish.
4. To make the crumble topping, mix together all of the topping ingredients until crumbly in a bowl. You can use your finger tips or a fork. Scatter this topping evenly over top of the fruit.
5. Bake in the preheated oven for 35 to 40 minutes until golden brown and the fruit filling is bubbling. Serve warm with some vanilla ice cream.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 

Thanks so much for visiting! Do come again!

 Follow my blog with Bloglovin