Friday, February 26, 2010

Apple-Berry Crumble


Fruity, bubbling, warm out of the oven with a sweet, buttery topping.
Add a scoop of vanilla bean ice cream, and you just might survive another damp February day here in the Northwest!

to make a 9"pie pan, serving 4-5


4 granny smith apples: peeled, cored, and cut into two-inch pieces
1 lemon: zested and juiced
1/4 cup white sugar
1 tsp cinnamon
1 cup mixed berries (or berries of your choice!)


1 cup flour
1 cup brown sugar
1 tsp salt
8 Tbsp (one stick) butter

{try substituting 1/2 cup whole wheat flour, oats, or nuts for half of the flour}

First, zest the lemon.  If you do not have a hand zester, use a fine grater.

You will not get THIS MUCH zest from one lemon.  This was the amount we used for two classes!

Next, peel, core and cut the apples

Toss with lemon zest, juice, cinnamon and white sugar

Let this sit and marinate (to dissolve the sugar) while you make the topping.

Combine dry ingredients.

Cut butter into small pieces.

Add butter to dry ingredients and cut into small clumps, using fingers, pastry cutter, or butter knives.

In a buttered baking dish, add apples and berries.   Pour crumble topping over, and bake at 375 for 20-30 minutes, or until topping is brown and berry juices are bubbling.

****Special thanks to Allie and Lucie for taking fantastic photos, and providing help to us all before, during, and after class each week!!!  We couldn't do it without you.

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