Wednesday, October 22, 2014

Strawberry/Blueberry Crumble

I am a southern girl. When it comes to a crumble/crisp/cobbler, I don't have to revert to anyone's recipe. It is a thing that is ingrained in your head from day one. So, with this recipe I did a bit a of a twist that you all should be getting used to with me. I have the pure joy of beginning with Bobs Red Mill Flour. This is some of the most amazing flour. A silky feel, a blend-ability that is amazing. This is a flour that I cannot wait to share with my friends.
I hope you enjoy this little dessert and I hope you try out some of the Bob's Red Mill products.

Strawberry/Blueberry Crumble
by Traci

8 cups of hulled and sliced strawberries
2 cups blueberries
1/2 cup sugar
3 Tablespoons Bob's Red Mill Organic Unbleached White Flour
1 Tablespoon vanilla

Mix all ingredients together and set aside. 

Preheat the oven to 350°F degrees.

Topping:
2 cups Bob's Red Mill Organic Unbleached White Flour
1 1/2 cups light brown sugar
1 1/2 cups melted butter, cooled*
1 cup Bob's Red Mill Gluten Free Quick Rolled Oats

In a medium bowl, mix all ingredients together. It should be a crumbly. 

Grease a 13" x 9" baking pan. Pour in the strawberry/blueberry mixture. Evenly distribute crumble topping over the top of your mixture.

Place pan on a cookie sheet. (Highly recommended, unless you like cleaning your oven.) Cook for about 40 minutes, or until nice and brown on top.
*Hint: Do NOT add hot butter to any dry mixture. Too hot and it will stick to the first thing it comes into contact with and not combine well.


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