Whole Wheat Berry Crumble
I have been making berry crumble my whole life. It’s one of those desserts you never tire of. I make a large batch of the crumb mixture and keep it in the freezer. When we suddenly have guests, or if I feel like something sweet, all I need to do is toss some berries with a squeeze of lemon juice and agave, pull out the crumbs, scatter them on top, and bake until done. Can’t get any easier than that!
Whole Wheat Berry Crumble
Ingredients
Crumb topping:
- ¾ cup whole wheat flour
- ½ cup walnuts
- ½ cup sugar
- 6 tablespoons butter, cut into small cubes
Berry mixture:
- 4 cups berries- strawberries, mixed berries, or anything you like
- 4 stalks rhubarb, cut thin (optional)
- 1 lemon, juiced
- ⅓ cup agave syrup
- 2 tablespoons flour
- To serve: whipped cream or powder sugar (optional)
Instructions
- Pulse the crumb topping ingredients in a food processor until coarsely combined. Do not over process.
- If you are using strawberries, cut them in half. If you are using other berries, you can leave them whole.
- Toss the berries and rhubarb with lemon, agave, and flour.
- Then place the mixture in a decorative ovenproof container or divide among individual ramekins.
- Top with crumb mixture, and bake in a preheated 375 degree oven for about 45 minutes or until the crumb mixture is crispy brown and the berry mixture is bubbling and thickened.
- Serve with whipped cream and/or powdered sugar if you like.
Notes
“Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House.”Photography credit: Martin Lof © 2016 For online, a link to the book’s page on PenguinRandomHouse.com or an online retailer is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).