FROZEN BERRY CRUMBLE
You can use any fruit, but this recipe with frozen berries has a lot of what everyone likes best: the crumble! It's on the bottom and the top and absolutely delicious. This is great right out of the oven with freshly made whipped cream or vanilla ice cream.
Provided by paralee
Categories Desserts Crisps and Crumbles Recipes
Time 1h55m
Yield 10
Number Of Ingredients 9
Steps:
- Defrost frozen berries for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
- Toss berries, white sugar, and cornstarch together in a large bowl; set aside.
- Combine oats, brown sugar, flour, pecans, and cinnamon in a separate large bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Press 1/2 of the mixture over the bottom of the prepared pan.
- Bake in the preheated oven for 7 to 8 minutes. Cover with berry mixture. Sprinkle remaining crumble mixture over the berries. Continue to bake until fruit is bubbly and topping is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 499.3 calories, Carbohydrate 67.3 g, Cholesterol 48.8 mg, Fat 26.1 g, Fiber 4.9 g, Protein 4.6 g, SaturatedFat 12.4 g, Sodium 12.8 mg, Sugar 44.1 g
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- 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 the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
BLUEBERRY CREAM CHEESE CRUMB CAKE
Yum! This blueberry crumb cake is delightful. The cake dense and slightly sweet. You get a great surprise when you bite in and taste the cream cheese and blueberries in the middle. The crumb topping adds a little crunch. This will be great for breakfast, brunch or even dessert if you don't like overly sweet desserts.
Provided by Patti Rahilly- Jones
Categories Cakes
Time 1h30m
Number Of Ingredients 20
Steps:
- 1. Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.
- 2. Once creamed, add vanilla and egg. Set aside.
- 3. For the cake, in another bowl combine flour, baking powder, baking soda, and salt.
- 4. In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.
- 5. Add the flour mixture alternately with the sour cream into the wet batter until well blended.
- 6. Pour half the batter into a well-greased 9x13 pan.
- 7. Spread the cream cheese filling over the batter.
- 8. Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.
- 9. For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.
- 10. Sprinkle the crumb topping over the top of the cake. Bake in a 350 oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN! It will be overbaked and dry!
- 11. Let cool, cut and enjoy!!
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