American · Dessert
Bleeding Berry Crumble
Raspberries, cherries and blackberries baked under a cinnamon oat crumble until the dark red juice bubbles up through the top.
$1
15 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
271Calories
3.5gProtein
9.3gFat
45.7gCarbs
24.4gSugar
5.9gFiber
69mgSodium
22mgChol
5.3gSat Fat
232mgPotassium
40mgCalcium
1.5mgIron
0mcgVitamin B12
19.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
halloween
hidden-gems
Instructions
1
Fruit
toss the berries and cherries with the sugar, cornstarch and lemon juice and divide between 2 dishes.
2
Crumble
rub the cold butter into the flour, oat flour, brown sugar and cinnamon until it forms rough crumbs.
3
Top
scatter the crumble over the fruit, leaving a few gaps for the juice to bleed through.
4
Bake
30 minutes at 190C / 375F, until golden and the red juice bubbles up at the edges. Rest 10 minutes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 73g73g raspberries
- 64g64g cherries, pitted
- 64g64g blackberries
- 18g18g granulated sugar
- 5.5g5.5g cornstarch
- 3.5g3.5g lemon juice
- 23g23g all-purpose flour, for the crumble
- 13.5g13.5g oat flour, for the crumble
- 20g20g butter, cold, for the crumble
- 16.5g16.5g brown sugar, for the crumble
- 0.5g0.5g ground cinnamon
