Berry crumble might seem like the perfect dessert to make in the summer months when berries are plentiful and cheap. You can certainly do that. And I recommend checking out Costco for the most affordable berries. But it’s also a recipe you can make all year long and use frozen berries. Any combination of berries will do for this recipe.
This recipe comes from The Best Cast Iron Baking Book by Roxanne Wyss and Kathy Moore. In the book, you’ll find recipes for breads, cobblers, pies, cakes, biscuits and more. The book explains why cast iron baking is so beneficial: it gives the food more flavor, reaches higher temperatures and is naturally nonstick. There are more than 80 recipes in the book, and most of the recipes have photos. This is a handy cookbook to have on your cookbook shelf if you have a cast iron pan in the house!
Here are a few recipes in the book that I most definitely want to make:
No-Knead Rosemary Bread One Hour Skillet Focaccia Craft Beer Bread Giant Skillet Cinnamon Roll Lemon-Glazed Blueberry Coffee Cake Lemon Skillet Scones Dark Chocolate S’Mores Pie Crackle Caramel Brownies Old Fashioned Gingerbread with Cinnamon Cream
Ingredients needed:
unsalted butter frozen unsweetened mixed berries freshly squeezed lemon juice white sugar cornstarch all purpose flour dark brown sugar ground cinnamon salt vanilla ice cream, for serving (optional)
How to make a Berry Crumble:
The full, printable recipe is at the end of this post. Preheat the oven to 375°F.
The result will be a gooey and gorgeous skillet of baked berries with that buttery crumb topping.
Spoon the crumble into individual serving bowls.
Warm berry crisp is best when served with a generous scoop of vanilla ice cream. Enjoy!
The Best Fruit Dessert Recipes:
Rustic Strawberry Galette Blueberry Apple Crisp Banana Split Fruit Pizza Blueberry Cobbler Strawberry Shortcake Skillet Cobbler
