August 31, 2011
Merry Berry Medley
Wine Varietal: Raspberry or Blackberry Fruit Wine
Berry season runs long and strong in the Northwest, beginning with small, sweet local strawberries in late spring and ending with local cranberries in the fall. A mix of these sweet gems sprinkled with a crunchy-oat topping, baked, and served warm from the oven epitomizes the bounty of summer.
4 cups mixed berries, such as strawberries, blueberries, raspberries, and blackberries
1/2 to 3/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons quick-cooking tapioca
3/4 cup quick-cooking oats
1/3 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/4 cup butter, room temperature and cut into small chunks
Strawberry ice cream or frozen yogurt (optional)
1. Preheat oven to 350°F. Butter a 6-cup baking dish or casserole. In a mixing bowl, gently stir together the berries, 1/2 cup of the granulated sugar, the lemon juice, vanilla, and tapioca. Taste and add remaining 1/4 cup sugar if needed. Let stand 15 minutes, then pour fruit into baking dish.
2. Mix together oats, brown sugar, flour, cinnamon, allspice, and salt in a mixing bowl. With a pastry cutter or your hands work butter into dry ingredients until crumbly. Sprinkle topping evenly over the berries.
3. Cook crumble for 30 to 40 minutes, or until top is golden brown and fruit is bubbly at the edges.
4. To serve, spoon crumble into individual bowls and top with ice cream.
Recipe from Braiden Rex-Johnson’s private collection.