Mixed Berry Crumble With Oats and Almonds Recipe Epicurious

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In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Bake until lightly browned, 12-15 minutes.

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Using your hands rub in the butter until crumbly. Sprinkle the crumble over the fruit and press down slightly. Bake at 350 degrees for 40 to 50 minutes or until the crumble is evenly golden brown and the fruit is bubbling well at the bottom of the dish. Serve warm with good ice cream.

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Set aside. Pour the berry filling into a 1-1/2 quart baking dish (or an 8×8 Pyrex baking dish, a pie baking dish, or even a 12″ cast iron skillet ). Top with the oat crumble topping and spread to an even layer. Bake uncovered until the berry filling is bubbling and the oat crumble top is golden brown about 1 hour.

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Remove from heat. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk in the hot milk mixture into the yolk mixture. Return to saucepan and stir over low heat until custard thickens and coats the back of a spoon. It takes about 5 minutes (do not boil). Strain sauce into a bowl. Cover and chill.

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Step. 1 Preheat the oven to 350˚. Step. 2 For the crumble: Combine the oats, flour, brown sugar, cinnamon and salt in a medium bowl. Stir in the melted butter until all of the dry bits are moistened and small clumps form. Place the bowl in the refrigerator for 30 minutes, or freezer for 10 minutes, while you make the filling.

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Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine. 5. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F.

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Step 3. 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.

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Preheat the oven to 350. In a large mixing bowl, combine the strawberries, raspberries, blackberries, rhubarb, sugar, honey and cornstarch and mix thoroughly. Transfer the berry mixture to a 9x9 or 7x11 baking dish and spread evenly. In another bowl, combine the oats, flour and brown sugar. Add the melted butter and yogurt and stir until well.

Mixed Berry Crumble With Oats and Almonds Recipe Epicurious

Preheat your oven to 350°F. In a large bowl, mix together 4 cups of fresh bumbleberries, 1/2 cup of white sugar, 1/4 cup of all-purpose flour, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, and 1/4 teaspoon of ground ginger. Grease a 9-inch baking dish with 4 tablespoons of butter.

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Pour filling into the prepared baking dish. Make topping: Combine brown sugar, flour, oats, butter, cinnamon, salt, and nutmeg in a medium bowl; rub mixture between your fingers until crumbly. Sprinkle topping evenly over blueberries. Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes.

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Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling. Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.

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Step 2 Make the filling: In a large bowl, mix the blueberries, lemon juice, flour, sugars, vanilla, cinnamon, and ½ teaspoon salt. Transfer to a 2-quart baking dish or 9" pie dish. Step 3 Make.

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Make Crumble Topping. 1 Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. 2 Sprinkle over blueberry filling. (We like to use our hands to do this.