16 August 2011

Summer Berry Crumble

Yesterday, frantically scanning the aisles at the Union Square Trader Joe's, crushing and being crushed by everyone around me, I stumbled on some of the most delicious and fresh looking berries I've seen all summer. After standing and debating for a minute, I decided to go for it: I bought a box each of raspberries, blackberries, strawberries and sweet red cherries. At this point, the line to check-out had expanded out of the store, and I had to wait for almost 30 minutes before I could leave. But later that night, curled up on the couch with a book and a bowlful of my simple and out-of-this-world delicious berry crumble, I knew it'd been 100% worth it.

The recipe, adapted from Gorden Ramsay's Healthy Appetite, is both incredibly healthy and almost laughably easy. It looks beautiful and tastes fantastic: fresh berries are tossed in tangy orange juice and a sprinkle of lemon peel, then topped with a sweet and crunchy brown sugar crumble. Be sure to use only the freshest berries for this - they are, as they should be, the star.

2/3 cup raspberries
2/3 cup blackberries
2/3 cup strawberries, sliced
2/3 cup red cherries, halved and pitted
3 tbsp orange juice
1/8 tsp dried lemon peel

1/2 cup flour
2 tbsp brown sugar
2 tbsp butter, cold
2 tbsp old fashioned uncooked oats

Preheat oven to 375 degrees
For the crumble, combine flour, sugar, butter and oats
Mush together with your fingers until crumbly
Spread out on baking sheet and cook for 8-10 minutes, or until browned
Combine berries in large bowl
Toss with orange juice and lemon peel
Spread out in baking dish, and top with crumble
Bake entire dish in oven for 5-10 minutes, to warm
Serve immediately (great with a dollop of whipped cream)

Serves 4

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