I’ve been holding on to this mixed berry crumble recipe for a few months now, as I first developed it at the tail end of last summer, but was fearful the seasonal police would have at me if I shared it when berries were not at their peak. But here’s the thing: not only do I still have copious amounts of frozen berries that I harvested last summer, but I LOVE berry crumble — like a lot.
Therefore, I thought I would risk the wrath of the above-mentioned police, go ahead and make myself a crumble (an oat-free one, BTW, as I love the taste, as well as texture, of a crumb made from just butter and flour), using some of my frozen berries, and (finally) share the recipe. I kind of love berry crumble more than maybe even berry pie. I know this may not go over well with the pie-lovers in the audience, but hear me out.
The fact that I love the buttery sugary yumminess of a crumb just a bit more than a bite of the flakiest pie crust is a result — I’m not ashamed to admit — of my boundless sweet tooth. For instance, for me, pies NEED ice cream to bring the sweetness factor and the moisture factor to the proper levels — a pie is a tad too dry and not quite sweet enough without it. (IN MY OPINION. I get it that you might not agree)
So, for me the crumble is the perfect vehicle to get slightly sweetened cooked fruit into your body, as the crumb provides all the sugary bliss you could ever need. And do I like it with ice cream? Of course. But does it need ice cream? Um, no. A splash of heavy cream is all that’s required — if that. Finally, putting together a crumble takes all of about 15 minutes, and I’m awfully fond of speedily made treats. Please don’t tell the slow-food police, though, I’m already in enough trouble.
[yumprint-recipe id=’112′] 
