I’m back on the south coast – this week babysitting with the nephews and the niece while their parents are away. We have a good child adult ratio as I am here with my sister and mother. We can’t complain. It has been a whirlwind few days busy and structured.
On the Tuesday evening we are a strawberry and raspberry crumble, which was delicious.
- 2½ cups chopped strawberries washed and dried well
- 2½ cups raspberries washed and dried well
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 cup (1 stick) butter melted
- 3/4 cup all-purpose flour
- 3/4 cup quick oats
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- Heat oven to 350°. Prepare a 8×8-inch baking dish or 9×9-inch and spray with cooking spray. Set aside. * If doubling this recipe use a 9×13-inch baking pan
- In a small bowl combine the chopped strawberries, raspberries, flour, and sugar. Stir together, gently, until all the berries are coated in the flour mixture. Let the berries sit while you prepare the crumble.* A tip for drying berries is to first rinse them in a colander, then lay out several layers of paper towels on the counter and put the rinsed berries on top the paper towels to dry. The berries don’t have to be all the way dry but you want most the water out of them.
- Combine all crumble ingredients in a small mixing bowl and stir together until moist crumbs form.
- Dump the bowl of berries into the prepared pan (juice and all if there is any) and layer the top evenly with the crumble.
- Cook for 30-35 minutes. Let cool for about 10 minutes in the pan before serving so the sweet berry sauce can thicken before serving.
- This is best served warm with a scoop of vanilla ice cream. We love vanilla bean ice cream with this crumble.