Last night, our friends Connie and Jamie came over for our traditional monthly dinner party get together. It was the perfect occasion to have a wee (belated) celebration for Jamie’s birthday – and it was a great opportunity to catch up after the holidays.
Baking a cake felt the most appropriate for dessert, but instead, I (selfishly) picked my favourite crumble. My inspiration came from a cookbook that Connie gave me called Delicious Crumbles & Cobblers which has a ton of sweet and savoury recipes that are on my “to-bake” list. It was quick and easy to make and I think it went over really well, too.
Ingredients
- 1/2 cup fresh blackberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1 tablespoon and 1 teaspoon white sugar
- 2/3 cup all-purpose flour
- 2/3 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup butter
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9×9 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
