Blueberry-raspberry crumble by Mama Steph - | Lufkin and Nacogdoches, Texas

Blueberry-raspberry crumble by Mama Steph

(Source: Mama Steph on East Texas Kitchen) (Source: Mama Steph on East Texas Kitchen)

Here's an easy dessert to make with your fresh farmers market berries! 

Raspberry-blueberry crumble by Mama Steph

4 to 5 cups total of fresh blueberries and raspberries (or all blueberries, if desired) 

1/3 cup plain flour

1/3 cup sugar

For the topping: 

1 1/2 cups sugar (or 3/4 cup Truvia baking blend)

2 cups plain flour

2 1/2 teaspoons baking powder

1 teaspoon salt

6 tablespoons cold butter

2 eggs, beaten

1 teaspoon vanilla extract


Place berries in mixing bowl. Sprinkle flour and sugar over the berries, and gently toss to coat.

Place all the topping ingredients into a medium mixing bowl. Use a pastry blender to create a crumbly topping mixture.

Spray a 9 x 13 inch baking dish with cooking spray. 

Spread the fruit gently across the bottom of the dish.

Sprinkle the crumb topping over the fruit, covering evenly. Bake at 350 for 35-45 minutes, or until bubbly and the topping is golden brown. Serve warm, preferably with vanilla ice cream or real whipped cream.


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