Fruit Crumblette

  • 1hr 30min
    prep time
  • 2hr 10min
    total time
  • 6-8
    Servings

A hybrid dessert, made the real way for #RealFoodSunday.
We combined the top of a crumble with the bottom of a galette for this raspberry, blackberry, and apricot crumblette. It’s baked with nutritious whole grains from our Real Food friends at Bob’s Red Mill, and topped off with our cool and creamy French Vanilla Ice Cream. Gather your friends, grab some spoons and dig in!

Let's Make This Recipe!

Ingredients
  • Filling
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup sliced apricots
  • ½ cup sugar
  • Pinch of fine sea salt
  • Zest & juice of 1 small lemon (optional)
  • 3 tablespoons cornstarch
Directions
  • Make the Dough
  • Step 1

    In a mixing bowl, combine flour, sugar, and sea salt. In a liquid measuring cup, add ⅓ cup heavy cream and 1 egg and whisk. Add butter to the dry mixture. Combine with your fingers until you have small, cranberry-sized bits of butter. Add whisked egg and cream. Add lemon juice. Form the ingredients into a ball of dough. Lightly pat it with flour, wrap in plastic and refrigerate for 1 hour.

  • Make the Crumble Topping
  • Step 1

    Mix Bob’s Old-Fashioned Rolled Oats, All-Purpose Flour, and Whole Wheat Flour with brown sugar, cinnamon, and sea salt. Add Tillamook Unsalted Butter. Combine with your fingers until butter is completely coated. Cover and refrigerate.

  • Make the Filling
  • Step 1

    Combine fruit, sugar, sea salt, lemon zest, juice, and cornstarch. Gently toss.

  • Build the Crumblette
  • Step 1

    Preheat oven to 400°F. Roll the chilled ball of dough into a circle with a 12 - 13” diameter. Place it on parchment paper on a baking sheet and chill.

  • Step 2

    Place fruit filling on the rolled-out dough, leaving a 1½ - 2” border. Carefully fold and pleat the dough onto the fruit. Brush dough with 1 beaten egg.

  • Step 3

    Remove the crumble from the fridge. Break up large chunks into small bits and sprinkle them on top of the fruit filling. Use a little crumble to heroize the fruit, or use all the crumble to achieve a sweeter, oatmeal taste.

  • Step 4

    Bake for 35-40 minutes until the fruit is bubbling and the crust is golden brown. Cool on a wire rack for 30 minutes. Top the crumblette with a scoop of Tillamook French Vanilla Ice Cream and serve.