Optimal Comfort Food? Make a CRUMBLE! Even for me, a rank and file member of the baking-challenged society, even I can pull off a gorgeous crumble that is just waiting for a scoop of vanilla ice cream. Of course, if I am having it for breakfast (just sometimes), then I may hold off on using the ice cream and settle for a drizzle of cream over the warmed bowl!
Raspberry, Blueberry, Cherry Crumble for Breakfast? Call it an anti-oxidant superfood. Plus, having something baking in the oven while it is snowing and blowing outside is the perfect recipe for comfort.
For The Filling: 2 cups of Blueberries
2 cups of Raspberries
2 cups of Cherries
1/2 cup brown sugar
1 ½ TB cornstarch
1 TB fresh lemon juice
For The Topping: ½ cup all-purpose flour
½ cup packed brown sugar
1/2 cup oats
¾ teaspoon ground cinnamon
6 TB unsalted butter, softened
Preheat oven to 375 degrees.
Make the filling: Mix blueberries, raspberries, cherries, sugar, cornstarch, lemon juice, and salt in a bowl.
Transfer to an 8-inch square baking dish (a 9 inch square will work as well).
Stir together flour, sugar, oats, cinnamon and butter.
Blend mixture until coarse and then squeeze topping pieces together into clumps and pour over fruit filling..
Bake until bubbling in center and brown on top, about 1 hour.
Transfer to a wire rack, and let cool for 30 minutes before serving.