What are you planning on serving for dessert for Thanksgiving/Thanksliving/Friendsgiving?
Did someone already call dibs on bringing apple and/or pumpkin pie to your Thanksgiving feast? Have no fear, BERRY CRUMBLE is here! Seriously guys, after I made this I was in pure berry crumble heaven. I decided to test out this recipe for my step sister Hannah’s Sunday birthday dinner. I asked her what her favorite dessert was (I knew for sure it wasn’t cake – and I can’t blame her for that one – cake ain’t my favorite either). She told me cobbler/crumbles tickle her fancy the most and I was pumped. Because let’s face it – baking/cooking something that YOU like too makes it that much more fun! While there wasn’t more than a serving leftover, that one little serving made a delicious breakfast.
Don’t be basic this Thanksgiving and bring over a pumpkin pie, jazz it up with some crumble! These berries are the perfect combo of sweet and tart. If you’re feeling really wild and crazy, add some whipped cream or vanilla ice cream.
I adapted this recipe from Heidi Swanson’s cookbook Super Natural Every Day – “Tutti-Frutti Cumble.”
+ 1.5 cups all-purpose flour
+ 4 tablespoons poppy seeds
+ 1 cup rolled oats
+ 1 cup natural cane sugar
+ 1 teaspoon salt
+ 2/3 cup Kerrygold butter, melted
+ 2 tablespoons cornstarch
+ 2/3 cup natural cane sugar
+ 6 cups frozen mixed berries (I used Kirkland Signature Nature’s Three Berries from Costco)
+ 3 cups Frozen tart cherries (I used Townsend Farms Organic Dark Tart Cherries from Costco)
+ 1/2 cup dried cranberries
+ 1/2 cup apple cider (I used Trader Joe’s 100% Honey Crisp Apple Cider)
+ Preheat oven to 375°. Spray a 9×13 glass Pyrex pan with coconut cooking spray.
+ In a large bowl, combine flour, poppy seeds, oats, sugar, and salt.
+ Stir in melted butter with a fork.
+ Using your hands, carefully form six patties and place patties in a bowl that will fit in your freezer. Freeze until ready to bake.
+ Whisk cornstarch and sugar in large bowl and add the frozen fruit and dried cranberries. Toss until coated. Let sit for 5 minutes, then add the apple cider and toss again.
+ Transfer filling into prepared baking pan.
+ Remove topping from the freezer and crumble it over the filling. Be sure to have large and small pieces to give it dimension and to make it purty 🙂
+ Bake for 40-50 minutes or until the topping is golden brown. The juices should be bubbling too!