Alex Hitz's berry crumble recipe mentioned in episode 1 of Margot's Fresh Picks

Make a classic, rustic berry crumble with this recipe from “The Art of the Host: Recipes and Rules for Flawless Entertaining” by Alex Hitz (Rizzoli New York, 2019). Serve it à la mode with your favorite store-bought ice cream or try Hitz’s Perfect French Vanilla Ice Cream (recipe follows).

Honey Bear’s and Polly’s Mixed Berry Crumble

(Makes 1 large or 6 to 8 individual crumbles)


4 cups strawberries, stems removed and cut in half

4 cups blueberries

2 1/2 cups sugar, divided

2 teaspoons salt, divided

2 cups all-purpose flour

2 teaspoons baking powder

2 eggs

20 tablespoons (2 1/2 sticks) butter, melted

4 tablespoons plain granola

1/4 cup light brown sugar, firmly packed

Perfect French Vanilla Ice Cream for serving (recipe follows)


1 | Preheat the oven to 375 degrees F. Butter a 9 by 13-inch baking dish, or 6 to 8 ramekins.

2 | In a large mixing bowl, combine the berries, 1/2 cup of the sugar, and 1/4 teaspoon of the salt.

3 | In another large mixing bowl, whisk together the remaining 2 cups of sugar, 1 3/4 teaspoons salt, the flour, and the baking powder. Add the two eggs, and with a fork or your hands combine the mixture until coarse crumbs form.

4 | Pour the fruit into the bottom of the prepared dish—or divide evenly among the ramekin—and then top with the crumbs. Pour the melted butter on top of the crumbs and then the granola and brown sugar on top of the crumble. Bake until the crumble is golden brown, 30 to 35 minutes, and let it rest at least ten minutes before serving it with Perfect French Vanilla Ice Cream.

Perfect French Vanilla Ice Cream

(Makes 6 to 8 servings)


2 1/2 cups heavy cream

1 1/2 cups whole milk

1 tablespoon plus 2 1/2 teaspoons pure vanilla extract

8 egg yolks

1 1/4 cups sugar

3/4 teaspoon salt


Whisk the ingredients together in a large mixing bowl to combine them but do not beat them. Place them in an ice cream maker, and process them according to the manufacturer’s instructions.

Excerpt from The Art of the Host: Recipes and Rules for Flawless EntertainingThe Art of the Host: Recipes and Rules for Flawless Entertaining by Alex Hitz (Rizzoli, 2019) by Alex Hitz (Rizzoli New York, 2019)

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