This berry crumble recipe may berry well be my favorite summer dessert, with the perfect balance of sweet to tart, tender to crisp, and fruit to crumble. I don't tack the word ultimate onto just any recipe. Some ice cream on the side is highly recommended.
Ingredients
- all-purpose flour: 2 cups
- white sugar: 0.75 cup
- baking powder: 0.75 tsp
- fine salt: 0.25 tsp
- frozen unsalted butter: 0.75 cup
- egg yolks: 2 piece
- ½ teaspoons vanilla extract: 1 piece
- apple cider vinegar: 1 tsp (or as needed)
- blueberries: 1 cup
- raspberries: 1 cup
- blackberries: 1 cup
- white sugar: 0.33333 cup
- cornstarch: 2 tsp
- lemon juice: 2 tsp (fresh)
- lemon zest: 1 tsp
- pinch cayenne pepper: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated.
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Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.
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Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved.
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Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps.
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Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes. Chef John
