Nothing beats a warm dessert topped with ice cream. So to really get the fall vibes going we are doing a fresh berry crumble. This crumble topping isn't your typical oat-y dry topping but rather a buttery, soft, and delicious compliment to the berry filling!
INGREDIENTS
CRUMBLE
- 2 cups All-Purpose Flour
- ⅔ cup Granulated Sugar
- ¾ tsp. Baking Powder
- ¼ tsp. Kosher Salt
- ¾ cup Unsalted Butter, cubed
- 1 ½ tsp. Vanilla Extract
- 1 large Egg
- 1 tsp. Apple Cider Vinegar
FRUIT FILLING
- 4 cups Fruit
- ⅓ cup Granulated Sugar
- 1 tsp. Cornstarch
- 2 tbs. Lemon Juice
- 1 tsp. Lemon Zest
INSTRUCTIONS
Preheat oven to 375 degrees F.
Whisk together flour, sugar, baking powder, and salt into a bowl.
Using your hands, or a pastry cutter, combine the butter into the flour until coarse crumbs form. Mix in the vanilla, egg, and apple cider vinegar. Stir until it comes together and the flour is fully mixed in.
Place half the crumble in the bottom of a 2-quart pan or pie plate. Scatter across the bottom and press to make an even layer.
In a large bowl, combine the fruits, sugar, and cornstarch. Once mixed, add lemon juice and lemon zest.
Place in the baking dish and spread evenly.
Spread the remaining crumble over the fruit mixture. Bake until the top is golden brown, about 40-45 minutes.
Remove from the oven and let cool for about 30 minutes. Serve with ice cream, whipped cream, or by itself!
Preheat oven to 375 degrees F.
Whisk together flour, sugar, baking powder, and salt into a bowl.
Using your hands, or a pastry cutter, combine the butter into the flour until coarse crumbs form.
Mix in the vanilla, egg, and apple cider vinegar. Stir until it comes together and the flour is fully mixed in.
In a large bowl, combine the fruits, sugar, and cornstarch. Once mixed, add lemon juice and lemon zest.
Place half the crumble in the bottom of a 2-quart pan or pie plate. Scatter across the bottom and press to make an even layer.
Place the fruit mixture in the baking dish and spread evenly.
Spread the remaining crumble over the fruit mixture. Bake until the top is golden brown, about 40-45 minutes.
Remove from the oven and let cool for about 30 minutes.
Serve with ice cream, whipped cream, or by itself!
This recipe was so perfectly balanced! It has the right lemon zesty flavor, fresh fruit, and buttery crunch from the crumble.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
A video is also up on my Instagram and Pinterest going through the recipe in full.