1/2 cup (4 oz.) plus 2 Tbsp. cold salted butter, diced, divided
1 1/4 cups lightly toasted chopped pecans
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract, divided
2 cups fresh blackberries
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh strawberries, halved
2 teaspoons lemon zest
1/4 teaspoon ground nutmeg
1 tablespoon turbinado sugar
How to Make It
Whisk together 1 3/4 cups of the flour, 1/3 cup of the granulated sugar, and 1/2 teaspoon of the salt in a medium bowl. Using a pastry blender, cut 1/2 cup of the butter into flour mixture until well blended and mixture resembles peas. Stir in toasted pecans.
Stir together cream and 1/2 teaspoon of the vanilla in a small bowl; add cream mixture to flour mixture, stirring with a fork until mixture is combined but still crumbly. Chill until ready to use.
Preheat oven to 400°F. Gently toss together blackberries, blueberries, raspberries, strawberry halves, lemon zest, nutmeg, and remaining 5 tablespoons flour, 1/3 cup granulated sugar, 2 tablespoons butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a large bowl. Transfer to a lightly greased 10-inch cast-iron skillet. Place skillet in an aluminum foil-lined rimmed baking sheet.
Bake in preheated oven until bubbly around the edges, 20 to 22 minutes. Remove from oven. Crumble chilled streusel over hot filling, and sprinkle with turbinado sugar. Return to oven, and bake until golden, 25 to 28 more minutes. Serve warm.
Made this with fresh picked blueberries and strawberries, and everyone practically ate their bowls. I added a touch of cinnamon with the nutmeg/flour to the berries. I liked the "sandie" crumble - it does taste just like the cookie and was a nice change from other crumbles. I found the recipe a bit tedious, in that there are several ingredients that are to be divided in different steps of the preparation. I know other recipes do this as well, but I tend to cook at a faster pace and found I needed to read and re-read the steps to ensure I got the divisions correct. For example - the 1 1/2 tsp of vanilla. I would tend to not finish reading that line, and add 1 1/2 tsp when I first saw, "...add vanilla...". So I had to slow down and it took a bit longer to put together. Anyway, not a biggie, but just read carefully.
Halved this recipe, made it in individual ramekins, added lemon juice (two tablespoons) and cinnamon (1/4 teaspoon) (double for full recipe). Gluten free too by using a Bob's Red Mill one-for-one substitute and it turned out awesome. Also substituted three parts blueberries and one part red currants and while a little tart, it was tasty.
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