Fruit Filling
- 1 cup sugar
- 5 cups blueberries
- 5 cups raspberries
- Juice of 1 lemon
- A few cubes of butter
Note: If you prefer a single-fruit filling, use 10 cups.
Crumb
- 1⁄2 cup flour
- 1 cup brown sugar, firmly packed
- 1⁄2 cup butter, at room temperature
- 1 1⁄2 cups quick-cooking oatmeal
- 1⁄4 teaspoon salt
To serve (to taste)
- Vanilla ice cream
- 35% cream
- Mint leaves
- 1.
Preheat the oven to 375°F.
- 2.
Butter 5 mini cast-iron pans (6 inches in diameter) or one large baking dish (11 x 13 inches).
- 3.
In a large bowl, combine the sugar, fruit, and lemon juice. Gently stir until the fruit is well coated with sugar.
- 4.
Divide the fruit mixture among the chosen baking dishes and add 2 or 3 small cubes of butter on top of the filling. Set aside.
- 5.
Using a food processor or electric mixer, cream the butter and brown sugar together. Add the flour, salt, and oatmeal, and mix with a spoon until the mixture has a coarse texture.
- 6.
Spread the mixture evenly over the fruits, crumbling it with your hands.
- 7.
Bake for 30 to 35 minutes or until the crumble is golden brown and the fruit filling is bubbling. Place the baking dishes on a cookie sheet to catch any spills.
- 8.
Serve warm with a scoop of vanilla ice cream or heavy cream, garnished with mint leaves.
Enjoy !
Prep time: 10 minutes
Baking time: 30 to 35 minutes, until the crumble is golden brown and the fruit filling is bubbling
Total time: 40 to 45 minutes
Makes 5 6-inch cast-iron dishes or one large 11×13-inch baking dish
