Berry Crumble
Ingredients
Crumble:
- 2 cups all-purpose flour
- ¾ cup white sugar
- ¾ teaspoon baking powder
- ¼ teaspoon fine salt
- ¾ cup frozen unsalted butter
- 2 large egg yolks
- 1 ½ teaspoons vanilla extract
- 1 teaspoon apple cider vinegar, or as needed
Fruit Filling:
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- ⅓ cup white sugar
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 pinch cayenne pepper
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated.
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Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.
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Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved.
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Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps.
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Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.