Boysenberry Crumble

Description

Contributed by Indiancuisineandculture Y-Group

• Serves 6 to 8

Ingredients

Boysenberry filling

• 3 pints fresh boysenberries, picked over
• ½ cup orange juice
• ½ cup sugar, brown or white only
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ½ teaspoon grated lime zest

Crumble topping

• 1 cup all-purpose flour
• 1 cup quick-cooking rolled oats
• ½ cup sugar
• 1 orange, zest grated
• 1 teaspoon ground cinnamon
• pinch of nutmeg
• 6 ounces unsalted butter, chilled and cut into dices
• ice cream or sorbet, optional

Directions

For preparation

1. Turn on the oven.
2. Preheat the oven to 350°F.

Boysenberry filling

1. Lightly grease a shallow baking dish that has a capacity of about 3 quarts and is 2 to 3 inches deep.
2. In a mixing bowl, prepare the boysenberry filling by tossing together the berries, orange juice, sugar, cornstarch, cinnamon and lime zest.
3. Leave at room temperature for 15 minutes.
4. Meanwhile, prepare the crumble topping.

Crumble topping

1. In another mixing bowl, combine the flour, oats, sugar, orange zest, cinnamon and nutmeg.
2. Add the butter.
3. With the paddle attachment of a stand mixer or a hand-held electric mixer on low speed, mix until the butter is fully incorporated into the dry ingredients.

Assembly

1. Lightly stir the berry mixture and spread the fruit and its juices inside the prepared baking dish; it should be about three-quarters full.
2. With your hands, crumble the topping evenly over the filling.
3. Bake in the preheated oven until golden-brown and bubbling, 20 to 25 minutes.
4. Serve hot, warm or at room temperature.
5. Serve with ice cream or sorbet, if desired.