Fresh Fruit Crumble
by Caren McSherry
Not every fruit crumble is created equal. My secret ingredient is Italian amaretti cookies. They not only provide the sponge to absorb the juices of the fruit so that the dessert does not become soupy, but they also release a lovely almond flavour that enhances this dessert perfectly. This is my son Jason’s favourite dessert. What he doesn’t polish off for dinner is ultimately consumed for breakfast – see ya later, Cheerios!
Ingredients:
- 1 1/3 cup rolled oats
- ½ cup packed brown sugar
- ½ cup crushed amaretti cookies (for the crumble)
- 1/3 cup slivered almonds (optional)
- 2 Tbsp unbleached all-purpose flour
- ¾ cup unsalted butter, softened
- 4 cups fresh local blueberries
- 1/3 cup crushed amaretti cookies (to mix with blueberries)
- Icing sugar for dusting
Method:
1. Combine all of the crumble ingredients together in a large bowl. Using your hands, mix well to form an even distribution of the ingredients. Set aside.
2. Put the blueberries into a 4-6 cup (1-1.5L) shallow nonmetal baking dish. Mix in the 1/3 of crushed amaretti cookies.
3. Top with the prepared crumble and bake in a preheated 350F oven for 20 to 30 minutes, until the blueberries just begin to bubble and the crumble is golden brown. Remove and cool.
4. Dust with icing sugar and serve with your favourite decadent ice cream.
Serves 4 to 6.
Copyright (c) Caren McSherry 04/2021
2. Put the blueberries into a 4-6 cup (1-1.5L) shallow nonmetal baking dish. Mix in the 1/3 of crushed amaretti cookies.
3. Top with the prepared crumble and bake in a preheated 350F oven for 20 to 30 minutes, until the blueberries just begin to bubble and the crumble is golden brown. Remove and cool.
4. Dust with icing sugar and serve with your favourite decadent ice cream.
Serves 4 to 6.
Copyright (c) Caren McSherry 04/2021
