This easy Fresh Berry Crumble recipe has been on my mind for a while now. It all started last year when creating the Caramel Apple Crumble for my cookbook and then again last week while trying my hand at chocolate souffle. I’ve forever been a fan of fruit crumbles and crisps. It was the first dessert I made by myself when I was eight or nine, which demonstrates how easy they really are to make. In fact, it is a wonderful way to introduce kids to cooking.
Somewhere in the midst of my souffle adventure came inspiration for the Orange Cream, or creme anglaise (English cream), to accent this mixed berry crumble. The cream was so good with the souffle, we poured it over our waffles the next morning instead of syrup. And in our oatmeal a couple days later. Obviously, I was so smitten I had to share it with you.
Fresh summer berries need little coaxing to be dessert worthy, so we keep the sweetener to a minimum, and the crumb topping gluten-free. Here we use a mix of fresh blueberries and strawberries, but any combination of fruit or berries would be delicious. I haven’t tried the recipe with frozen fruit, but my recommendation would be to add a little more cornstarch to help thicken any extra juices.
The only thing we love more than the aroma of an Easy Fresh Berry Crumble in the oven is a bowl of it sitting in front of us with Orange Cream. The creamy citrus nuance is an exquisite finish, taking this simple dessert over the top.
- 1 cup half and half
- 2 teaspoons orange zest -- 1 small orange
- 2 egg yolks
- ¼ cup honey
- 1½ teaspoons Grand Marnier
- 2 cups sliced fresh strawberries
- 2 cups fresh blueberries
- 2 teaspoons cornstarch -- or sweet rice flour
- 2 tablespoons coconut palm sugar
- ¼ heaping teaspoon ground cardamom
- 2 teaspoons vanilla extract
- 2 tablespoons butter -- divided
- ½ cup almond flour
- ⅓ heaping cup rolled oats (gluten-free)
- ¼ cup coconut palm sugar
- 1 teaspoon cinnamon
- ⅓ cup butter -- softened, not melted
- Heat oven to 375°F.
- Zest the orange directly into the half and half in a saucepan and heat over medium-low, stirring occasionally, until bubbles begin to break the surface, about 5 minutes. Remove from heat. In a mixing bowl, whisk together egg yolks and honey until combined. Whisk in ½ cup of the heated mixture to warm the egg yolks, then whisk the egg mixture into the remaining orange sauce in the pan. Return to medium-low heat and continue to stir until sauce thickens and coats the back of a spoon, about 5 minutes. Pour the sauce into a bowl set inside a larger bowl with ice to help chill the sauce quickly. Stir occasionally until cooled, about 10 minutes. Refrigerate until ready to serve. Just before serving, stir in Grand Marnier. Note: The orange cream can be made up to a week in advance.
- Prepare 8x8 baking dish with 1 tablespoon butter. Arrange the berries in an even layer in the dish and sprinkle evenly with cornstarch, palm sugar, cardamom, and vanilla extract. (It doesn't matter if the berries are layered or mixed with the dry ingredients in a bowl--layering just saves washing an extra dish). Dot with remaining butter.
- Mix the almond flour, oats, palm sugar, and cinnamon in a bowl until well combined. Press the softened butter into the dry ingredients, mixing with your finger tips until combined and crumbly.
- Sprinkle topping over the layered ingredients and bake for 30 minutes, until bubbly and browned. Serve with Orange Cream.
Leftover Orange Cream can be refrigerated for up to 1 week or frozen. Serve as a substitute for syrup on waffles or pancakes.
More Fresh Fruit desserts …
Cream Cheese Fruit Tart with Almond Crust
Grilled Peach & Vanilla Bean Crisp
Cheesecake Strawberries with Chocolate Accents
Fresh Cherry Turnovers