Three-Berry Crumble

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Makes: 8  servings Prep 20 mins Bake 375°F1 hr

Ingredients

  • 2 cups  whole frozen marionberries, unthawed, or 1 pint fresh blackberries
  • 1 pint  fresh blueberries
  • 1 pint  fresh red raspberries
  • 1 cup  granulated sugar
  • 1 teaspoon  grated lemon peel
  • 2 teaspoons  fresh lemon juice
  • 1 teaspoon  cornstarch
  • 1 cup  old-fashioned oats
  • 1 cup  toasted, skinned and chopped hazelnuts
  • 1 cup  packed brown sugar
  • 1/2 cup  all-purpose flour
  • 1 teaspoon  cinnamon
  • 1/2 cup  butter, softened (no substitutions)
  • Vanilla ice cream

Directions

1. Adjust oven racks to center and lower thirds of oven. Place a large sheet of foil on lower rack. Heat oven to 375 degree F. Butter a shallow 2-quart baking dish.

2. For the filling, combine berries, granulated sugar and lemon peel in large bowl. Stir lemon juice and cornstarch in cup until smooth. Gently stir cornstarch into berry mixture, just until blended. Spoon filling into prepared dish.

3. For the topping, combine oats, hazelnuts, brown sugar, flour and cinnamon in medium bowl. With pastry blender or 2 knives, cut in butter until mixture is crumbly and begins to stick together slightly. Sprinkle topping evenly over berries. Bake on center oven rack until filling begins to bubble around sides and is hot in center, 60 to 65 minutes. (If topping browns too quickly, cover loosely with foil during last 15 minutes or baking.)

4. Cool crumble completely on wire rack. Hot filling will be loose, but will firm as it cools. Serve with vanilla ice cream. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)515,
  • Fat, total(g)22,
  • chol.(mg)31,
  • sat. fat(g)8,
  • carb.(g)81,
  • fiber(g)6,
  • pro.(g)5,
  • sodium(mg)131,
  • Percent Daily Values are based on a 2,000 calorie diet
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