Summer Berry Crumble
Berries! Some of my best summer childhood memories center around berry picking (and berry crumble!). Growing up on the central coast of California, our ‘local’ berry was the Ollalieberry. They are still my favorite berry for baking or cooking. With just a kiss of sugar they are transformed into the perfect bright, sweet, juicy berry of your summer dreams.
When I see them at the Market, I load UP! I freeze them in a single layer on sheet pans so I can make this berry crumble all year. This is my husband’s absolute favorite and he requests it for his birthday every year.
If Ollalieberries are not available in your area or out of season, substitute any juicy blackberry, fresh or frozen.
SUMMER BERRY CRUMBLE
Yields 4 servings
Ingredients
2 # Berries (fresh or frozen)
1/2 cup White Sugar
2 TB Tapioca Starch (or Cornstarch)
2 TB Lemon Juice
1 tsp Vanilla Extract
1 cup GF Rolled Oats
1 cup GF White Rice Flour
1/2 cup Brown Sugar
1 tsp Ground Cinnamon
1/2 tsp Kosher Salt
1 stick/ 8 TB Room Temp Unsalted Butter, cut into 1/2” cubes
Method
Preheat your oven to 350F degrees. In small bowl toss together berries, white sugar, tapioca starch, lemon juice, and vanilla. Set aside while you make the crumble.
In a medium bowl stir together the oats, white rice flour, brown sugar, cinnamon and salt. Using your hands, ‘scrunch’ in the butter until evenly incorporated. You want the mixture to hold together in clustery chunks.
Lightly spray a 2-quart baking dish with cooking spray. Place the berries in the bottom of the dish. Scatter the crumble all over the top. Place baking dish on a sheet pan as the berries may bubble up and overflow. Bake for 45-50 minutes until the top is golden brown and the berries are bubbling.
Allow to cool at least 1 hour at room temperature. Crumble is best served at room temperature or just barely warm. Enjoy with unsweetened whipped cream or vanilla ice cream.
