Hi Friends,
This summer I’ve been obsessed with Crumbles. The berries, and topping. The way it crunches in your mouth. Oh and lets not forget the creamy goodness you get from the vanilla ice cream piled on top. Bursting with flavor and easy to make everyone needs to get themselves into the kitchen and make a crumble.
I also ordered myself some new cookbooks for inspiration, and to get cooking again. Sarah Copeland has been on the top of my list for some time. She just released her third cookbook, and I couldn't be more thrilled. I pre ordered it. Which was a first for me. But, I couldn't resist! Anticipating her book I felt like I was a child at Christmas Morning and of course I dove right in. Her recipes are simple, but have an elegant flare. She has me cooking again, which makes you feel so good inside to share recipes with the ones you love. So I had a million berries in the kitchen and decided to make her crumble. AND it the recipe held its own! Everyone went back for seconds, total hit. Her original recipe called for rhubarb, but I didnt want to make a second trip to the market so I used all the berries in the house I had!
Now, I’m sharing her recipe. The next time you think about a new cook book you should go get yourself a copy of Everyday IS Saturday! It will change your life.
NOW Let's get cooking!
xox
Nicole
NOTE: This recipe was adapted from an original Sarah Copeland Recipe ( All Rights Reserved). Few things were changed do to lack of rhubarb in the kitchen. As well as adding my own preferred twist. For more of sarah’s original recipes Purchase Everyday is Saturday.
BERRY CRUMBLE RECIPE
PREP TIME 15 min Total time 1 hour 20 min Serves 6
TOPPING
1 cup Gluten-free one to one flour
1 cup rolled oats
⅓ cup coconut sugar plus more for sprinkling
½ tsp fine sea salt
½ cup plant based organic butter, melted
¼ cup almonds, walnuts, sunflower seed or mixture chopped
Filling
4 cups chopped and destemmed strawberries (about 2 tins whole)
1 cup raspberries
2 cups blackberries
⅓ cup sugar
3 Tbsp organic cornstarch
1 tsp vanilla
1 tsp lemon zest
1 tsp fresh ground ginger
Pinch of pink salt
Ice cream (vegan or dairy work great)
Method
Preheat the oven to 375 degrees ( 190C)
Directions:
Topping; Combine the flour, oats, sugar, salt in a bowl and stir together. Toss the melted butter into the flour, creating a mixture that resembles coarse bread crumbs. Add half the nuts and pinch together to make a tight dough.
Filling: Combine the berries, lemon zest, vanilla, ground ginger, pink salt, sugar, and cornstarch toss in a bowl to combine. Transfer to a deep round dish such as deep pie, or round casserole dish. Top with the topping, letting a bit of fruit peek out the sides. Sprinkle remaining nuts and bake until golden and bubbling, 30- 40 minutes. Serve warm with ice cream scooped on to, a drizzle of cold cream, and a stack of spoons.
