Raspberry, Blueberry and Pistachio-Almond Crumble - Food Gypsy

Raspberry, Blueberry and Pistachio-Almond Crumble

Published On July 30, 2012 | By Gypsy | All Recipes, Pies & Tarts, Sweets & Treats

Reviewing the cookbook Grace’s Sweet Life this week, we did a quick recipe test of Grace’s Raspberry, Blueberry and Pistachio-Almond Crumble or as one might say in Italian: Crumble di Lamponi e Miritti con Pistachio e Mandorle.  Which, let’s face it, sounds a-mazing.

Grace’s Sweet Life, a go-to special occasion cookbook featuring a stunning cross-section of handmade Italian desserts is new from Canada’s Grace Langlois; the blogger behind gracessweetlife.com.

Yes, I could have whipped up her Amerato Cheesecake or Italian Cream Filled Doughnuts but people, it’s too hot to bake or stand over the deep fryer.  But the seasons berries beckon and I just cannot resist and good berry crumble.  In Grace’s nutty version the crumble is sweet and crunchy, but I did divert a bit in the version you see here.

Grace’s recipe calls for orange juice and zest mixed with the fruit, I was out of oranges and far too lazy to get off my butt and go teh the store (did I mention the heat?), so I used lemon.  This substitution meant I had to bend a bit further, I cut back the cinnamon in favor of nutmeg, which I find accents berries better, and eliminated the vanilla she calls for in the berry mixture.  It would have been a mighty marriage with sweet the acidity of the orange but not a match for the sour pucker of lemon.  I love the bite of lemon in hot weather, it made the resulting dessert sharp and tangy.  I also used an organic, multi-grain flake mixture instead of oatmeal.  Oatmeal is perfectly acceptable, but I’m really enjoying different grains these days, this was a mix of oats, barley, triticale, spelt, and kamut.

*Hot tip:  smaller dishes bake faster, so individual desserts it is.  These babies baked in 35 minutes, which meant the oven was on for less than an hour.  Perfect.

Congratulations to Grace Langlois on a lovely little book to call her own, read more in our full review.  I’m going to go practice my Italian now.  Everything sounds better in Italian.

Blueberries & Raspberries - Food Gypsy Crumble ingredients - Food Gypsy

Fruit mixture - Food Gypsy Crumble Topped - Food Gypsy

Raspberry, Blueberry and Pistachio-Almond Crumble – Recipe
(adapted from Grace’s Sweet Life) 


Prep time: 15 minutes
Cooking time: 35 minutes

Serves 4

2 cups fresh raspberries
2 cups fresh blueberries
1/2 cup fine sugar
1/3 cup freshly squeezed lemon juice
zest of one lemon
2 tablespoons flour
1/2 teaspoon ground nutmeg
pinch of salt

Pistachio-Almond Crumble Topping

7 tablespoons butter, softened
1/2 cup (light) brown sugar
1 1/4 cups rolled oats (or rolled mixed grains)
1/3 cup raw pistachios, coarsely chopped
1/3 cup raw almonds, coarsely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of salt

Method:

Pre-heat oven to 350*F.  Prep four 7 ounce (200ml) ramequins with non-stick baking spray and reserve.  In a large bowl add blueberries, raspberries, sugar, salt, nutmeg, lemon juice and lemon zest, gently fold to coat fruit and reserve.

In a medium sized bowl, mix together brown sugar, chopped nuts, spices and grain flakes and mix lightly.  Add cubed, soft butter to the dry ingredients and then mix, with your fingers tips, rubbing it all together until well blended, forming a moist, loose crumble.

Spoon prepared fruit into ramequins, dividing evenly.  Top prepared fruit with crumble topping, pressing lightly with the back of a spoon to from a lightly packed top ‘crust’.

Place baking dishs, uncovered, in center of oven at 350*F for 30 – 40 minutes to bake.  Juices from the fruit below will bubble through the crumble topping as it cooks, the top should be golden brown and crisp.

Serve warm or cold, with toppings like frozen yogurt, ice cream, whipped or clotted cream.  Perfect for potlucks or a cottage getaway weekend.  Tart, tangy and sweet.

Raspberry, Blueberry and Pistachio-Almond Crumble - Food Gypsy

 

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About The Author

"Gypsy" is not my real name." A freelance food & travel writer & photographer based in Aylmer, Quebec. Corinna Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia's Dragonfly Inn, and is currently between big, shiny kitchens as she focuses on family and what's next in this delicious life.

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