This is what a half eaten crumble looks like. Sorry, I was not swift enough with my photography! It was super tasty though.
The beauty of this crumble is that you can whip it up quickfast for an easy dessert while entertaining. Assembly is fun in that non-precise way I tend to enjoy. The crust is also optional, so if you’re really pressed for time, just skip it altogether.
1.5 cups all purpose or pastry flour
1/2 cup butter at room temp
1/4 cup brown sugar
Green cardamom pods (approx 8-10)
1) Mix flour and salt
2) Seperately, cream sugar and butter together and slowly add egg
3) Meanwhile, crack open cardamom pods and dry roast inner seeds for 3-4 minutes (do not burn). Crush with mortar and pestle and add to flour.
3) Slowly add flour mixture to butter/sugar until ball is formed
4) Flatten into a disk or baking dish, chill.
Cardamom has a pretty distinct flavour, but mixed with the berries it’s subtle. It added just a little something extra to the overall dish. And since I was serving this as part of an(other) Indian dinner (surprised?) I thought it would tie it all together nicely.
1/2 cup flour
1 cup brown sugar
1 teaspoon ground cinnamon
3/4 cup oats
6 tablespoons cold butter, cut into small squares
4-5 cups mixed berries (I used frozen- blueberries, cherries, blackberries)
2 tablespoons cornstarch
Juice of 1/2 fresh lemon
Pinch of salt
1) In a large bowl, combine flour, 1/2 cup sugar, 1/2 teaspoon cinnamon, salt and oats. Mix. Cut in the butter.
2) In another bowl, combine berries, 1/2 cup sugar, cornstarch, lemon juice, 1/2 teaspoon cinnamon. Toss evenly to coat.
3) top crust with berry mixture, and then top that with oat mixture. Ensure cold butter is evenly distributed on top layer.
4) Bake at 350 for 30-35 minutes until top is golden and fruit is bubbly.
5) Remove from oven and sprinkle with more brown sugar for crunch and some sea salt for flavour. Serve warm.
Health food this is not. But delicious this is yes. ‘Tis the season and yadda yadda yadda.