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Cinfully Blue… Berry Crumble

Yep, this is my newest Craving. I have made it over 6 times in the last two weeks for friends and clients, and have about 6 more to make before the end of the month. I should have taken more photos, but this is the one everyone uses to say “I want THIS one!” lol   I need more Skillets….

I haven’t made it with canned or frozen blueberries and raspberries yet. So I don’t know the amounts to use for those.

Cinfully Blue - Berry Crumble 7 12 15


For the blueberry filling:

  1. 1/4 cup brown sugar

  2. 1/4 cup white sugar

  3. 1/2 cup all-purpose flour

  4. 1 teaspoon ground cinnamon

  5. 1 teaspoon nutmeg

  6. 1/2 teaspoon salt

  7. about 3 pounds blueberries

  8. about 1 cup raspberries

  9. 1 teaspoon cornstarch, dissolved in 1 tablespoon water

  10. 1/2 lemon, juiced

  11. 3-4 teaspoon butter

For the crumble topping:

  1. 3/4 cup brown sugar

  2. 1/4 cup sugar

  3. 3/4 oats

  4. 1/4 cup slivered almonds

  5. 1/4 cup chopped pecans

  6. 1/2 teaspoon nutmeg

  7. 1 teaspoon ground cinnamon

  8. 1/2 teaspoon salt

  9. 1 stick unsalted butter, room temperature, cut into 8 pieces

Preheat oven to 450 degrees F.

To make the blueberry filling: On medium heat, in a medium-sized sauce pan, stir together sugars, flour, cinnamon, nutmeg and salt until melted. Add blueberries & raspberries and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into berries to incorporate. Butter the cast iron skillet and add berry mixture.

To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly.

Top blueberries with crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees. Bake uncovered for 30 minutes.  Reduce heat to 325 degrees F and bake until golden and bubbling, another 30 minutes. Remove from oven and let sit for 15 minutes before serving…. With Vanilla Ice Cream, of course.



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