Fruit Crumble

1 pie dough (sweet tart dough) recipe

CRUMBLE TOPPING Ingredients

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 cup light brown sugar, firmly packed

8 tablespoons unsalted butter, melted

BLUEBERRY/STRAWBERRY FILLING Ingredients

3 cups blueberries, rinsed, drained and picked over

3 cups strawberries, rinsed, drained and quartered.

3/4 cup sugar

4 tablespoons cornstarch

2 tablespoons water

1/4 teaspoon freshly grated nutmeg

3 tablespoons butter, cold, cut into 10 pieces

One 9-inch pie dish

_________________________

Set a rack in the lowest level of the oven and preheat to 350 degrees. (You can wait to do this until you’re about half way through the process.)

For the crumble topping – combine the flour, baking powder, and cinnamon in a bowl and stir well to mix. Stir the brown sugar into the melted butter and scrape the mixture into the bowl of flour. Use a rubber spatula to fold in the butter so that all the flour is evenly moistened. Set aside while preparing the filling.

For the filling, put 1 cup of the blueberries, 1 cup of strawberries, and all of the sugar in a medium saucepan. Set the pan over low heat and stir often to bruise the berries so that they release their juices as the mixture heats up and they dissolve the sugar. Continue to cook, stirring occasionally, until the berry mixture is boiling.

While the berry mixture is coming to a boil, whisk the cornstarch and water together in a small bowl. Stir about 1/2 cup of the blueberry juices into the cornstarch mixture, then pour the cornstarch mixture into the boiling berry juices, stirring vigorously with a wooden spoon or heatproof spatula. Cook, stirring constantly, until the juices thicken and return to a boil.

Put the remaining berries in a large bowl with the nutmeg and use a large rubber spatula to fold in the thickened juices. Fold in the butter and scrape the filling into the prepared piecrust.

Use your fingertips to break the crumble mixture into 1/4 to 1/2-inch crumbs. Evenly scatter the crumbs all over the filling.

Bake the pie until the crust and crumbs are well colored and baked through and the filling is gently simmering, about 40 minutes.

Cool the pie on a rack for at least 1 hour – and serve it at room temperature.

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3 responses to “Fruit Crumble

  1. Hi there- the juices referred to in the fourth paragraph come from the berries in the pot with the sugar. As the berries cook with the sugar, they release their juices. This recipe may not be for beginners, but the end result is well worth it! Hope you try it – let us know how it goes!

    This recipe is our adaptation (mostly using the original) of Nick Maglieri’s Blueberry Pie recipe. There’s another adaptation on the Washington Times website here:

    http://www.washingtontimes.com/news/2009/jul/22/luscious-blueberry-pie/

    Happy Thanksgiving!

  2. Seems a little difficult….but if it will get me a non-soggy fruit crumble it’s worth trying at least once! My only question is in the 4th paragraph. It says to stir in 1/2c of blueberry juices…..I don’t see blueberry juices mentioned before this….what is this talking about?

  3. This is a tidbit difficult. I mean I can understand it but there is a lot of process to this. I think I’m gonna pass on this.

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