Recipe
Crumble
2 sticks butter, unsalted + additional for the baking dish
3 cups flour
3/4 cup sugar
1/4 cup vanilla sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg, freshly grated
1 egg
Berry Filling
1 tbsp orange zest
juice of 1 orange
2 6 oz packages raspberries, fresh
2 6 oz packages blueberries, fresh
3 cups strawberries, fresh or frozen
1/4 cup sugar
1 tbsp cornstarch
Preheat oven to 375 degrees.
Line a 8 x 10 baking dish with parchment paper, bringing the parchment up the sides of the baking dish and rubbing the interior with butter, helping it stick to the pan. In a stand mixer fitted with a paddle attachment or with your hands combine flour, sugar, vanilla sugar, salt, cinnamon, cardamom, and nutmeg. Mix to combine. Cut butter into chunks, add to the flour and mix until it resembles a course crumble. Add the egg half way through. The crumble will come together and look chunky. Now pat 1/4 of the crumb mix into the bottom of the buttered baking dish into a even, but thin layer. Use more if you need to.
Now combine blueberries and raspberries with orange zest and juice. Add strawberries, half mashed and half whole. Add sugar and cornstarch, mix to combine and pour over bottom layer of crumble. Add the rest of the crumb mixture to the top of the berries. Bake for 35 to 45 minutes or until berries are bubbling and top crumble is slightly browned. Let it cool down until the berries have set and you can cut a clean slice. Or serve hot with vanilla ice cream! Great for breakfast by the way!
My vanilla sugar is made of 2 vanilla beans, cut down the middle and buried into 3 cups of sugar in a air tight container. The longer it sits the better it gets.
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