Posted on Thursday, 24th February 2011 by Grace Massa Langlois
I’ve always been sensitive to the cold (you’d think I’d be used to it by now considering I’ve lived in Canada most of my life) but the last few weeks I can’t get warm enough. Coincidentally neither could the kids. Usually they’re complaining it’s too hot in the house. I found myself raising the temperature of the heat yesterday (record high for me 24° C/75° F, usually I set to 20° C/68° F) and even then we were still all wrapped in blankets trying to stay warm. On days like this I turn to comforting, warm desserts.
My thoughts immediately turned to Berry Crumbles, they are so versatile and better yet quick and easy to make. I asked my daughter, Liana, to stop at the market on her way home and pick up some fresh berries. When she asked “What kind” I said, “Surprise me”.
I was pleasantly surprised, she returned home with baskets of fresh raspberries, blueberries and strawberries. Apparently the berries just arrived and she spotted them as the attendant was loading up the stand. I decided on a Raspberry and Blueberry, Pistachio-Almond Crumble. I’m saving the strawberries (so sweet) to enjoy with Sweetened Whipped Cream (one of my favourite treats).
I have a jar of homemade vanilla sugar tucked away for the perfect opportunity where it could shine. It did just that in this Fruit Crumble. The sugar was so fragrant and when the crumbles were baking the aroma was pure heaven. It also provided the perfect amount of vanilla flavouring.
I’ve always preferred the flavour of a nutty topping and the crunchy texture was a wonderful compliment to the soft fruit filling. The topping was also rich in butter (everything is always better with butter) flavour especially with the yellow golden sugar that I used.
I love to serve and enjoy my berry crumbles piping hot with a scoop of creamy vanilla ice cream. The melting creaminess with the hot-cold combination gets me each and every time.
If you enjoy raspberries as much as I do, The Professor’s (Smith Bites) Raspberry Gelato would be amazing with this crumble.
Raspberry and Blueberry, Pistachio-Almond Crumble {Crumble di Lamponi e Mirtilli con Pistacchio e Mandorle}
Makes 4 X 6½-ounce servings
- Pistachio-Almond Crumble Topping
- Raspberry and Blueberry Filling
- Sweetened Whipped Cream. optional
Pistachio-Almond Crumble Topping {Crumble al Pistacchio e Mandorle}
- 100 g (1¼ cup) rolled oats
- 50 g (1/3 cup) raw pistachios, coarsely chopped
- 40 g (1/3 cup) slivered almonds, coarsely chopped
- 100 g (½ cup) golden yellow sugar (light brown sugar)
- 1 teaspoon cinnamon
- Pinch of salt
- 100 g (7 tablespoons) unsalted butter, room temperature, cut into small pieces
- In small bowl stir together first six ingredients until well combined.
- Rub butter into oat mixture with your fingertips until butter is reduced to even pea-size pieces; cover and refrigerate.
Raspberry and Blueberry Filling {Ripieno di Lamponi e Mirtilli}
- Unsalted butter, for greasing
- 226 g (2 cups) raspberries
- 280 g (2 cups) blueberries
- 113 g (½ cup) homemade vanilla sugar** or 113 g (½ cup) caster (superfine granules) sugar with 1 teaspoon pure vanilla extract
- 150 ml (2/3 cup) freshly squeezed orange juice (about 2 medium oranges)
- Zest of 1 orange
- Pinch of salt
- 16 g (2 tablespoons) plain (all-purpose) flour, sifted
- ½ teaspoon cinnamon sugar
- Preheat oven to 180° C (350° F). Line a baking sheet with non-stick baking paper. Butter 4 6½-ounce ovenproof dishes; transfer to baking sheet, set aside.
- In a medium-sized bowl, gently stir (try not to crush berries) together raspberries, blueberries and vanilla sugar (or caster sugar and vanilla) until combined.
- Add orange juice, zest, and salt; sift flour over top mixture and gently stir to just combine.
- Divide filling evenly among ovenproof dishes.
- Sprinkle cinnamon sugar on top of filling.
- Top filling with crumble.
- Bake until juices start to bubble and crumble is crisp and golden brown, 25 to 35 minutes.
- Transfer baking sheet to wire rack and allow crumbles to cool until warm. Serve crumbles warm with a scoop of vanilla ice cream or sweetened whipped cream.
Homemade Vanilla Sugar
I have a large mason jar of vanilla sugar on my kitchen island. I use a lot of vanilla beans and I can’t bear to throw them out after one use. After I’ve used the bean in my recipe I wash the bean and then hang it to dry. Once the vanilla bean is dry I pop into the jar and top it up with sugar. If I’m making compote and I want a hint of vanilla I either add some of the sugar or I will cut a piece from one of the pods and add it to the saucepan when simmering the fruit. The sugar can be used in so many different ways from macerating fruit to flavouring morning coffee.
- 225 g (1 cup) caster (superfine granules) sugar
- 1 vanilla bean
- Place sugar in a bowl.
- With sharp paring knife slice vanilla bean (lengthwise) in half to expose seeds. Scrape seeds and add to sugar.
- Whisk sugar and seeds together until vanilla seeds are evenly distributed.
- Pour sugar into a resealable jar. Bury vanilla bean in the sugar.
- Cover and allow vanilla to infuse, 1 to 2 weeks.
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Tags: after school treat, blueberries, crisps, crumbles, dessert, desserts, food, food photography, food photos, fruit, individual dessert, individual desserts, quick desserts, raspberries, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Recipes
Comments (24)
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February 24th, 2011 at 3:50 pm
You always make the desserts look so good!
February 24th, 2011 at 4:37 pm
Beautiful dessert!
February 24th, 2011 at 4:42 pm
The combination of fruit in this dish gives the dessert such a wonderful color!
February 24th, 2011 at 5:09 pm
I just love the photos with the dribbling fruit coming down the sides of these ramekins. I also bet that your daughter loved them even more when she picked out the ingredients herself! Looks so delicious!
February 24th, 2011 at 5:29 pm
Gorgeous pictures! What a nice fruit dessert. I like the combination of nuts in the topping too!
February 24th, 2011 at 8:55 pm
Absolutely beautiful!
February 24th, 2011 at 9:08 pm
it look so lovely and delicious! (: i love the combination of berries, nuts and ice cream together! (:
February 24th, 2011 at 10:28 pm
this looks amazing!
February 24th, 2011 at 10:45 pm
Your photos are simply drool-inducing – completely a compliment. It’s almost like I could reach through the screen and start helping myself. In fact, I really wish I could! These look amazing.
February 24th, 2011 at 11:17 pm
I saw some lovely berries at the market today and was wondering what I would do with them if I purchased them. These look great.
February 25th, 2011 at 2:26 am
Perfect weather for cobbler and your pictures are beautiful. I like the addition of the pistachios.
February 25th, 2011 at 9:32 am
That is gorgeous!
February 25th, 2011 at 9:59 am
Looks fantastic!
February 25th, 2011 at 1:37 pm
Is there anything better than the oven on and some yummy crumbles in it to warm ourselves up? I love the pistachio-almond addition to these ones!
February 25th, 2011 at 5:21 pm
Wow what beautiful crumbles! I love the addition of pistachios, I never thought of putting them in crumbles. I’ll definitely have to try this!
February 25th, 2011 at 6:19 pm
[...] walk to the refrigerator, grab one, and indulge.I mentioned in yesterday’s post how versatile Crumbles were and that is also the case with Parfaits. The possible layering and flavour combinations are [...]
February 25th, 2011 at 7:29 pm
These look so comforting! I love your photography, and your ramekins! Wonder if I could get away with eating one of these for breakfast… sub the ice cream for vanilla yogourt? Thanks for the recipe! It’s bookmarked!
February 25th, 2011 at 9:13 pm
These crumbles look amazing. Love that sweet cakes cup. Such pretty pictures too – the berry drips make the photos pop. xo
February 25th, 2011 at 9:25 pm
Thank you Marla!
February 28th, 2011 at 10:49 pm
This makes me wish summer would come already. It looks great.
March 3rd, 2011 at 12:16 am
Wow, I absolutely love those dishes! Any chance you can share where you bought them?
March 3rd, 2011 at 4:56 am
Of course, they come from the Gordon Ramsay Bakeware line. This light blue colour was just introduced and it also comes in the standard white. I purchased my ramekins at The Bay.
January 13th, 2012 at 4:49 pm
[...] always been a lover of fruit desserts but I especially enjoy pies, clafoutis and crumbles especially when they’re hot and bubbling right out of the oven and topped with a scoop of [...]
August 31st, 2012 at 2:27 am
[...] Raspberry and Blueberry Pistachio/Almond Crumble Graces Sweet Life [...]