I doubled this recipe to take to a BBQ/get-together.
It made for a super easy and quick summer dessert! Light, and not too sweet.
Here is the doubled recipe: (adapted from food.com, by French Tart)
It made two, 9 x 9 inch pans. I just split the berries, sugar, and shortbread topping between the two pans.
Jumbleberry Crumble With Shortbread Topping
1.9 (almost 2) cups all-purpose flour
14 tablespoons unsalted butter, cut into small pieces
1/2 cup + 1 tablespoon superfine sugar
4 tablespoons granulated sugar
1 (48 ounce) bag of assorted unsweetened frozen fruit (I used blackberry, raspberries, blueberries)
1 (12 ounce) bag of frozen unsweetened pitted dark cherries
• Preheat oven to 350 degrees.
• Sift flour, butter and superfine sugar in food processor and give it a whiz until it resembles crumbs.
(If you don’t have a processor, combine the butter and flour in a large mixing bowl, using your fingers. When it all looks crumbly and the butter is dispersed fairly evenly, add the sugar and mix well.)
• Arrange the mixed fruit into two shallow ovenproof baking dishes (both having a diameter of 9 inches wide and 1 1/2 inches deep).
• Sprinkle granulated sugar over the fruit.
• Then, sprinkle the crumble mixture, spreading it evenly over top of the fruit.
• Place the pan on a high shelf in the oven.
• Bake 30-40 minutes, until the top is golden and crisp.
• Serve warm, with scoops of vanilla ice cream.
After 40 minutes, my topping did not look this golden brown, so I put each pan under the broiler for a couple seconds.
Next time, I’d probably bake it on the center oven rack. I’d also make more of the topping mixture, or use less fruit. The shortbread topping was kinda sparse in ratio to the fruit filling. Still good though!
This is a nice recipe to have, especially for the winter time when fresh fruit isn’t readily available.
I’m curious to try this with fresh berries. Or, peaches!
The shortbread topping tasted good right out the processor. Smooth, buttery, and not too sweet. Just like shortbread cookies!