Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp. (from recipe on Food & Wine)
MAKE THE TOPPING: Preheat the oven to 400 degrees F. In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground. Add the chilled butter and pulse until the mixture resembles fine meal.
MAKE THE FILLING: In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg. Add the blackberries, blueberries and raspberries and toss well. Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter. Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned. Let the crumble cool slightly and serve warm with the Devonshire Cream.
Nutrition InfoPer Serving
Calories: 389 kcal
Carbohydrates: 49 g
Dietary Fiber: 6 g
Fat: 20 g
Protein: 4 g
Sugars: 29 g
About: Nutrition Info
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 12 | ||
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Calories: 539 | ||
Calories from Fat: 214 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 60.6mg | 19 % | |
Sodium 103.7mg | 4 % | |
Potassium 164.2mg | 4 % | |
Total Carbohydrate 83.2g | 24 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 77.7g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 539
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