Name: Alchemists Mixed Berry Crumble À La Mode Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups fresh strawberries, hulled and quartered; 1 cups fresh blueberries; 1 cups fresh raspberries; 1 tbs granulated sugar; 2 tbs light brown sugar, packed; 1 tsp cornstarch; 1 tsp fresh lemon juice; 0.5 tsp vanilla extract; 0.125 tsp fine sea salt; 3 tbs all-purpose flour; 0.5 cups old-fashioned rolled oats; 3 tbs light brown sugar, packed; 1 tbs granulated sugar; 3 tbs cold unsalted butter, cut into 6 small cubes; 2 tbs finely chopped toasted almonds (optional); 0.25 tsp ground cinnamon; 0.125 tsp fine sea salt; 4 scoops vanilla ice cream (good-quality); 8 leaves fresh mint leaves (optional)

Method

Berry Filling

Prepare fruit

Preheat the oven to 375°F (190°C). Lightly butter or spray a 9-inch (23 cm) shallow baking dish or four individual 8-ounce ramekins. Hull and quarter strawberries; measure blueberries and raspberries and place all berries in a large mixing bowl.

Combine filling ingredients

Add 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon cornstarch, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract and 1/8 teaspoon sea salt to the berries. Gently toss until berries are evenly coated and the cornstarch is distributed. Let sit 10 minutes while you make the crumble so juices start to release.

Transfer to baking dish

After macerating, transfer the berry mixture (including any juices) into the prepared baking dish or divide evenly among ramekins, smoothing the top so fruit is distributed in an even layer.

Crumble Topping

Make topping

In a medium bowl combine 3 tablespoons all-purpose flour, 1/2 cup rolled oats, 3 tablespoons packed light brown sugar, 1 tablespoon granulated sugar, 1/4 teaspoon ground cinnamon and 1/8 teaspoon salt. Add the 2 tablespoons chopped toasted almonds, if using.

Cut in butter

Add the 3 tablespoons cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining (this yields a crisp, slightly chunky crumble).

Top the fruit

Evenly scatter the crumble topping over the berry layer so berries are mostly covered but a little fruit shows through for caramelized edges.

Bake & Serve

Bake

Place the baking dish or ramekins on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated 375°F (190°C) oven for 25–30 minutes for a 9-inch dish, or 18–22 minutes for individual ramekins, until the topping is golden brown and the berry filling is bubbling around the edges.

Rest

Remove from the oven and let rest 8–10 minutes; the filling will thicken slightly as it cools and will be hot—use caution when serving.

Serve à la mode

Spoon generous portions of the warm crumble into bowls. Top each serving with 1 scoop of vanilla ice cream (about 4 scoops total yields 4 servings). Garnish with optional fresh mint leaves. Serve immediately so ice cream melts slightly over the warm crumble.