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
- Turn on the oven.
- Preheat the oven to 350°F.
Boysenberry filling
- Lightly grease a shallow baking dish that has a capacity of about 3 quarts and is 2 to 3 inches deep.
- In a mixing bowl, prepare the boysenberry filling by tossing together the berries, orange juice, sugar, cornstarch, cinnamon and lime zest.
- Leave at room temperature for 15 minutes.
- Meanwhile, prepare the crumble topping.
Crumble topping
- In another mixing bowl, combine the flour, oats, sugar, orange zest, cinnamon and nutmeg.
- Add the butter.
- 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
- Lightly stir the berry mixture and spread the fruit and its juices inside the prepared baking dish; it should be about three-quarters full.
- With your hands, crumble the topping evenly over the filling.
- Bake in the preheated oven until golden-brown and bubbling, 20 to 25 minutes.
- Serve hot, warm or at room temperature.
- Serve with ice cream or sorbet, if desired.