Ingredients with Measurements:
- 4 cups of fresh Alaskan Bunchberries
- 1 cup of all-purpose flour
- 1 cup of rolled oats
- 1 cup of brown sugar
- 1/2 cup of unsalted butter, softened
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
Special equipment needed:
- 9-inch square baking dish
- Mixing bowls
- Pastry cutter or fork
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the Bunchberries and remove any stems or leaves. Place them in the baking dish.
3. In a mixing bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt.
4. Add the softened butter to the dry ingredients and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
5. Sprinkle the crumble mixture over the Bunchberries in the baking dish.
6. Bake for 35-40 minutes, or until the crumble is golden brown and the Bunchberries are bubbling.
7. Let the crumble cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 350
- Total fat: 14g
- Saturated fat: 8g
- Cholesterol: 35mg
- Sodium: 230mg
- Total carbohydrates: 54g
- Dietary fiber: 3g
- Sugars: 32g
- Protein: 3g
Substitutions for ingredients:
- You can use any other type of berry in place of the Bunchberries.
- You can use margarine or coconut oil in place of the butter.
Variations:
- Add chopped nuts or coconut flakes to the crumble mixture for added texture.
- Serve with a scoop of vanilla ice cream or whipped cream on top.
Tips and tricks:
- Make sure to use fresh Bunchberries for the best flavor.
- If the crumble is browning too quickly, cover it with foil for the remaining baking time.
Storage instructions:
- Store any leftover crumble in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the crumble in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the crumble in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- This crumble pairs well with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crumble is too dry, add a little more butter to the mixture.
Food safety advice:
- Make sure to rinse the Bunchberries thoroughly before using them in the recipe.
Food history:
- Bunchberries are a native Alaskan berry that have been used for centuries by indigenous people for their medicinal properties.
Flavor profiles:
- The Bunchberries have a sweet and slightly tart flavor that pairs well with the buttery crumble topping.
Serving suggestions:
- Serve the crumble warm with a scoop of vanilla ice cream or whipped cream on top.
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