Bumbleberry Crumble 6.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Aug 6, 2019

Here is a quartet of sweet and vibrant fruits — cherries, blueberries, raspberries and blackberries — collectively referred to as bumbleberry. An extra-generous crown of the crispy oatmeal topping offers a buttery, crumbly contrast to the preserve-like jammy fruit filling. In the summer, use the plentiful fresh berries, but feel free to use frozen in the winter.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • For the topping
  • 1 1/2 cups (145 grams) old-fashioned oats
  • 1 cup (125 grams) all-purpose or white whole-wheat flour
  • 1/2 cup (120 grams) light brown sugar, firmly packed
  • 1/8 teaspoon fine sea or kosher salt
  • 1/2 cup (8 tablespoons/113 grams) unsalted butter, cut into 1/2-inch dice
  • 1 teaspoon vanilla extract
  • For the filling
  • 2 cups (270 grams) blackberries
  • 2 cups (300 grams) blueberries
  • 2 cups (250 grams) raspberries
  • 1 cup (125 grams) pitted fresh or frozen cherries, halved
  • 1 tablespoon fresh lemon juice
  • 1/3 cup (67 grams) sugar
  • 1 tablespoon mild honey
  • 1 tablespoon cornstarch or arrowroot powder

Directions

Preheat oven to 350 degrees. Generously spray a 3-quart baking dish with nonstick cooking spray.

For the topping: In a medium bowl, combine the oats, flour, sugar and salt. Using a pastry cutter, work in the butter until the mixture is crumbly and the butter pieces are pea-size. Stir in the vanilla.

For the filling: In another medium bowl, toss the blackberries, blueberries, raspberries, cherries and lemon juice together. Sprinkle in the sugar, add the honey and cornstarch (or arrowroot powder), and, using a wood spoon, stir to combine. Spoon the fruit into the prepared baking dish and then top as evenly as possible with the oatmeal mixture.

Bake for 35 to 45 minutes, or until fruit starts to bubble around edges and the topping turns golden brown. Transfer to a wire rack and let the cool for 15 to 20 minutes before serving.

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Recipe Source

Cookbook author Marcy Goldman

Tested by Diana Maxwell.

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