Olallieberry Crumble
This old-fashioned crumble is homey, perhaps nostalgic, and incredibly easy to make. Serve it warm or at room temperature, on its own or with vanilla ice cream. This probably goes without saying, but it also makes a delicious breakfast the following day. Olallieberries are found at the farmers’ markets in California in the summer months, but you can substitute blackberries, raspberries, strawberries, blueberries, or a combination of your choosing.
Ingrediënten
Serves 6
BASE
- 2 teaspoons butter for greasing
- ¼ cup granulated sugar plus 2 tablespoons for sprinkling
- Zest of 2 lemons
- 2¼ tablespoons all-purpose flour
- 1½ tablespoons freshly squeezed lemon juice
- 4 cups olallieberries
CRUMBLE
- ½ cup butter softened
- ⅔ cup light brown sugar
- 1½ cups all-purpose flour sifted
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructies
- Preheat your oven to 350°F.
- Grease a large baking dish with the butter.
- Sprinkle the dish with 2 tablespoons of the granulated sugar, then shake and tilt the dish until it’s evenly coated.
- Turn the pan upside down and tap it to shake off any excess sugar.
- To make the base, stir together the remaining ¼ cup granulated sugar, the lemon zest, and flour.
- In a separate bowl, pour the lemon juice over the berries, then very carefully stir them into the sugar and flour mixture.
- Spread the fruit in a single layer in your prepared baking dish.
- To make the crumble, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar.
- Alternatively, you can use a wooden spoon to beat the butter and sugar together until incorporated (but before “fluffy”).
- Scrape the bowl, then add the flour, salt, and baking soda and stir until a dough forms.
- Crumble the dough between your fingers over the top of the fruit.
- Bake until the topping is brown and the berries are bubbling, about 25 minutes.
- Serve warm.
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