Need a change from your habitual berry crumble? Kick things up a notch and drench your berries in a delicious, creamy maple filling! You’ll never look back!
I’m not really one for cooked fruits. No idea as to why that is, I just don’t care for it at all.
In that way, rarely will you see me bake with them: fruit pies, fruit crumbles, fruit compotes; you won’t find those very often on here. I’m just not a fan, what can I say?
But, when the man you love happens to casually mention in a conversation that he’s having this crazy intense craving for a big bowlful of warm berry crumble, topped with a generous serving of melting ice cream, you run to the kitchen to make him one.
And then you kick it up a notch!
Indeed, in making this berry crumble, instead of just adding plain white sugar to my berries to sweeten them up, I decided to drown them in a thick and creamy maple filling, made with pure maple syrup, heavy cream and butter. OH! Talk about rich and deee-lish! Not to mention suh-weeeeeet!
Soooo much better than just plain cooked fruit, too! Enough to convince this picky, non-cooked-fruit-eater to try a piece, and have her thoroughly enjoy it, too! To the point that she’s even considering repeating the experience, and not only in an effort to please the man she loves this time. Now THAT says a lot about how good this Very Berry Maple Crumble really is!
Seriously, if you too need a change from your habitual berry crumble recipe, I urge you to give this one a try.
It’s so good, I doubt you’ll ever look back!
STEP-BY-STEP INSTRUCTIONS & PICTURES
Preheat your oven to 350°F and start working on the crumble mixture.
In a large bowl, cream the butter and brown sugar together with a wooden spoon until well combined.
In a separate bowl, combine the rolled oats, flour, cinnamon and salt; mix with a whisk until well blended then add that to the creamed butter and sugar.
Stir delicately with a wooden spoon until combined but crumbly, still. Set aside.
In a separate bowl, combine the maple syrup, heavy cream, melted butter, cornstarch, salt and vanilla extract. Whisk delicately until well combined and set aside for a minute, while you prep your berries.
To do that, place the frozen fruits in a third bowl, add the flour, cinnamon and salt and toss gently to combine.
Note that I chose to use a combination of raspberries, blueberries and blackberries, but you could use any type of berries you prefer, so long as you use roughly the same quantity. Likewise, if berries happened to be in season and you had a whole bunch of fresh berries on hand that you were hoping to use up, by all means go right ahead and use those.
Once your berries are well coated in the flour spice mixture, transfer them to a 9″ square baking dish, distribute them evenly across the dish and then pour the maple filling all over them.
Finally, using your fingers, drop the crumble mixture evenly and loosely across the top.
Make sure to bring the crumble mixture all the way to the edge!
Bake your crumble for 40 to 45 minutes until the topping is golden brown and filling is bubbling around the edges. Remove from the oven and allow to cool for about 30 minutes before serving.
Serve your crumble warm, topped with your favorite ice cream, a little bit of maple sugar and a drizzle of maple syrup, if desired.
In case you’re wondering, I chose to top mine with cookies and cream ice cream. Weird, I know, but to be honest, I didn’t really choose. Truth is that’s all I had on hand… strangely enough, it really, really worked! So much so, I think that I would totally go for that same combination, if I was to ever have make that crumble again.
Which I most probably will, as soon as I get another official request from the man I love… Or not!
Any leftovers will keep in the refrigerator for up to a week. Yeah. I always find that very funny.
Like such leftovers would ever last that long…
- 1 cup (240g | 8.5oz) butter, softened
- 1 cup (200g | 7.1oz) light brown sugar
- 1-1/2 cup (145g | 5oz) rolled oats
- 1-1/2 cup (190g | 6.8oz) unbleached all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup (240ml) pure maple syrup
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60g | 2.1oz) butter, melted
- 3 tbsp corn starch
- 1 tsp pure vanilla extract, (store-bought or homemade)
- 1/2 tsp salt (I use Himalayan salt)
- 6 cups (750g | 26.5oz) frozen berries (I used a combination of raspberries, blackberries and blueberries)
- 1/4 cup (32g | 1.1oz) unbleached all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Preheat your oven to 350°F
- Start by making the crumble: in a large bowl, cream the butter and brown sugar together with a wooden spoon until well combined. In a separate bowl, combine the rolled oats, flour, cinnamon and salt, mix with a whisk until well blended then add to the creamed butter and sugar. Stir delicately with a wooden spoon until combined but crumbly. Set aside.
- Now make the maple filling: in a separate bowl, combine the maple syrup, heavy cream, melted butter, cornstarch, salt and vanilla extract. Whisk delicately until well combined.
- Finally, prepare the berry filling: in a third bowl, combine the frozen berries, flour, cinnamon and salt and toss gently to combine. Transfer to a 9" square baking dish, distribute evenly and then pour the maple filling over the fruits. With your fingers, drop the crumble mixture evenly and loosely across the top.
- Bake for 40 to 45 minutes until the topping is golden brown and filling is bubbling around the edges. Remove from the oven and allow to cool for about 30 minutes before serving.
- Serve with ice cream, maple sugar and maple syrup, if desired.
- Leftovers will keep in the refrigerator for up to a week.