I have been seriously neglecting the space.  We baked last week and I failed to post it.  After all of the craziness in our life subsided (at least temporarily) I am having a hard time getting back into the habit of posting.  I am hoping to change that quickly.  This recipe is actually a pie recipe, that I have been making for years.  I just got too lazy to put it into pie form and decided crumble was pretty much the same thing.  Plus little hands love smooshing butter into flour.  And eating sugar.  By the handful.  And letting the dog lick the remnants.  This crumble is best served warm, with vanilla ice cream if you have it.  It’s one of my favorite desserts to make and eat, not only because it’s easy, but it’s also super delicious and comforting.  A few minutes of work yields enough crumble for days.  Or 24 hours if you live in my house.

Triple Berry Crumble

Ingredients

For the Crumble:

1 cup hazelnuts or almonds, ground
2 cups all-purpose flour
1/2 cup sugar
3/4 cup (1 1/2 sticks) cold butter cut into cubes

For the Filling:

1/2 cup sugar
1 1/2 tablespoons cornstarch
2 pints of fresh or frozen berries

Directions

1. Preheat the oven to 350 degrees. For the Crumble: Grease a 9×9 baking dish. In a medium bowl mix together the hazelnuts or almonds, flour and sugar. Using your fingers mix in the butter until crumbs form.

2. For the Filling: In a large bowl gently mix sugar, cornstarch and berries together until berries are evenly coated.

3. To assemble: Take half of your crumble mixture and press into the bottom of your baking dish. Pour your filling over the crust. Top with remaining crumble mixture. Bake for 30 minutes or until crumble is golden brown and fruit is bubbly. Serve warm with ice cream

I’ve been absent from this space.  The toddler has been sick for four weeks now, and I spent the past two weeks trying to keep the puggle alive after he developed a serious liver disease.  Luckily he seems to have recovered, at least for now.  And he definitely loved being the Easter bunny.  The beagle liked it even more.  Obviously.  

I plan on being back to baking next week, we’re working on something sweet tomorrow so hopefully it makes it your way next week!