Tuesday, July 26, 2011

Berry Cherry Crumble


We’ve been big fans of Sprinkles of Parsley for quite some time now, so when Chelsea contacted us about writing a guest post, we were more than happy to oblige.

For those of you who don’t know us, Feast on the Cheap encompasses a mother-daughter duo starring a professional caterer (my mom) and a fledgling foodie (me). My mom has been catering for upwards of 25 years, which means that most of my childhood was spent in the presence of food preparation. My brothers and I used to pine for drive thru dinners and pizza Fridays, but my mom “insisted” on feeding us grown-up fare like Rack of Lamb and Caramelized Onion Tartlets. Terrible, I know…

I guess it was inevitable that I eventually pick up the whisk, and while my mother always assumed my middle brother would be the heir to her catering dynasty, it turns out, she placed her bet on the wrong pony. Sick of greasy takeout and NYC’s sky-high restaurant prices, it was time to take dinner into my own hands, so I officially started cooking about two-and-a-half years ago when we launched our now-not-so-little blog. But that certainly wasn’t the first time I’d gotten my hands dirty in the kitchen.

There was one dish in particular that I learned to make at a very young age that always won rave reviews: fruit crumbles. One Thanksgiving, when I was about 10 years old, I whipped up an Apple Crumble using the scraps from my mom’s beautiful and intricately constructed Apple Pie. And guess what? There wasn’t one crumble crumb left at the end of the evening.

A week ago, I decided to revisit this dessert of yesteryear but spruce it up with some seasonal favorites – namely cherries and blackberries. And rather than cook it in the toaster like I did when I was 10, I used the big girl oven and everything. Sinfully delicious and delightfully easy, this summer staple can be whipped up double-quick so you’ll barely break a sweat in the kitchen. Top it off with a big scoop of vanilla ice cream or coconut sorbet, a sprinkle of fresh mint and you’ve got a treat the whole family will adore. Take it from someone who knows…

Berry Cherry Crumble
From Feast on the Cheap
Serves 6
Prep Time: 10-15 minutes
Bake Time: 30 minutes
(Printable Recipe)

Ingredients
Filling
1 pint blackberries, washed and patted dry - $1.50
1 ½ cups of cherries, washed and pitted - $2.50
1 Tablespoon packed brown sugar - stock
1 Tablespoon lemon juice - stock
1 Tablespoon cornstarch - stock

Crumble
¾ cup Old Fashioned oats, lightly toasted - $3.79
1/3-cup whole wheat flour - stock
1 teaspoon cinnamon - stock
1/3 cup packed brown sugar - stock
5 Tablespoons unsalted butter, cut into pieces - stock
1/8 teaspoon salt - stock
1 Tablespoon fresh mint, chopped (optional) - $1.19
Grand total assuming well-stocked kitchen (excluding optional mint): $7.79
Cost per serving: $1.30

Directions:
Preheat oven to 375 degrees. Make sure oven rack is in upper third. Once the oven is hot, lightly toast the oats on a clean baking sheet for four minutes. Set aside.

In a medium bowl, toss the blackberries, pitted cherries, sugar, lemon juice and cornstarch. Turn into a 9-inch pie plate.

In a medium bowl, combine all the crumble ingredients (including the mint if you’ve opted to use it) and use your fingers to break up the butter and create a crumbly texture (hence the name). Sprinkle the topping over the berries/cherries.

Bake for 30 minutes until the fruit is bubbling and the crumble topping is starting to turn golden. Serve warm, preferably a la mode.

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7 comments:

  1. I can't bear greasy take-out now either (and I don't wanna pay sky-high San Francisco restaurant prices...which aren't that much lower than NY as you can imagine).
    The crumble looks and sounds delicious. Cherries and berries must go together so well.

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  2. Ah...wish I could dig in through my screen... that is yummylicious!

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  3. This looks like the perfect summer dessert and I love the touch of mint.

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  4. Just finished a wonderfully delicious crumble served with vanilla ice cream and it was heavenly. We happened to have fresh peaches and blackberries and raspberries and your recipe worked perfectly with them. It's a keeper.

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