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 vanilla ice cream.
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
- Vanilla ice cream for serving
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 ramekins—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 ice cream.
Excerpt from The Art of the Host: Recipes and Rules for Flawless Entertaining by Alex Hitz (Rizzoli New York, 2019)