Most families are trying to shop less often these days, which means there might not always be fresh fruit in the house. Berries, which are coming into season, are particularly delicate. That’s part of what makes this crumble recipe from lifestyle maven and restaurateur Yunnie Kim Morena particularly handy right now.
With some frozen berries, a little butter and a few pantry staples, you can make your family a delicious, homey dessert. (OK, leftover crumble is great for breakfast, too!)
Oatmeal Cookie Berry Crumble from Yunnie Kim Morena
Berry Filling Ingredients:
6 cups frozen berries (blueberries, strawberries, blackberries and/or raspberries)
1 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Crumble Topping Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
Dash of nutmeg
8 tablespoons unsalted butter
Preheat the oven to 350 degrees and butter a 13-by-9-inch casserole dish. Place all the berry filling ingredients in a bowl, mix and pour into the casserole dish.
Measure all of the crumble topping ingredients into a bowl and use a pastry cutter or mix with your hands until small clumps start to form. (The crumble topping be made in advance and stored up to three days in the refrigerator or up to three months in the freezer.)
Spread the crumble topping on the berries and bake for 40-45 minutes.
Serve, topping individual portions with yogurt or coconut cream.
You can follow the adventures of mom of two Yunnie Kim Morena on her website, KIM.CHI.AVOCADO .
