Ingredients with Measurements:
- 4 cups fresh or frozen midgeberries
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cut into small pieces
- 1 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch square baking dish
- Mixing bowls
- Pastry blender or fork
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the midgeberries, granulated sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Mix well and transfer to a 9-inch square baking dish.
3. In another mixing bowl, combine the remaining 1 cup flour, rolled oats, brown sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Add the butter pieces and use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Sprinkle the crumb mixture evenly over the midgeberry mixture in the baking dish.
5. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
6. Remove from the oven and let cool for 10-15 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 16g
- Saturated fat: 10g
- Cholesterol: 41mg
- Sodium: 130mg
- Total carbohydrates: 51g
- Dietary fiber: 3g
- Sugars: 31g
- Protein: 3g
Substitutions for ingredients:
- Midgeberries can be substituted with any other type of berry, such as blueberries or raspberries.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Unsalted butter can be substituted with salted butter, but reduce the amount of added salt accordingly.
Variations:
- Add chopped nuts, such as almonds or pecans, to the crumb mixture for extra crunch.
- Mix in some lemon zest or juice to the midgeberry filling for a tangy twist.
- Top the crumble with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
Tips and tricks:
- If using frozen midgeberries, thaw them first and drain any excess liquid before using.
- Make sure the butter is cold before cutting it into the flour mixture for the crumb topping.
- For a more caramelized topping, broil the crumble for 1-2 minutes after baking.
Storage instructions:
- Store any leftover crumble in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the crumble, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the crumble in individual ramekins or bowls for a more elegant presentation.
- Dust some powdered sugar or cinnamon on top of the crumble before serving.
Garnishes:
- Sprinkle some fresh mint leaves or chopped herbs on top of the crumble for a pop of color and flavor.
Pairings:
- Serve the crumble with a hot cup of tea or coffee for a cozy dessert.
Suggested side dishes:
- Vanilla ice cream or whipped cream
- Fresh fruit salad
- Warm custard or caramel sauce
Troubleshooting advice:
- If the crumb topping is too dry, add a little more butter or a splash of milk to moisten it.
- If the filling is too runny, add a little more flour to thicken it.
Food safety advice:
- Make sure to wash the midgeberries thoroughly before using.
- Store any leftover crumble in the refrigerator and consume within 3 days.
Food history:
- Crumbles originated in Britain during World War II as a way to make desserts with limited ingredients and rationed sugar.
Flavor profiles:
- The midgeberry filling is sweet and slightly tart, while the crumb topping is buttery and crunchy.
Serving suggestions:
- Serve the crumble warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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