Berry Crumble
Ingredients
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6 cups mixed berries
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⅓ cup sugar
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1 tablespoon lemon juice
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2 tablespoons corn starch
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¼ teaspoon salt
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1¼ cups all-purpose flour
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½ teaspoon salt
Tools
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2 large bowls
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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citrus juicer
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pie pan
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Cut the strawberries
Trim off tops and slice strawberries in half lengthwise, if using. Combine all the berries in a large bowl.
6 cups mixed berries
knife
chopping board
measuring cups
2 large bowls
Start the filling
Add the sugar, lemon juice, corn starch and salt to the berries.
⅓ cup sugar
1 tablespoon lemon juice
2 tablespoons corn starch
¼ teaspoon salt
measuring spoons
citrus juicer
Mix the filling
Toss gently to combine.
spatula
Start the topping
Place the flour, salt, sugar and vanilla in a large bowl.
1¼ cups all-purpose flour
½ teaspoon salt
⅓ cup light brown sugar
1 teaspoon vanilla extract
Finish the topping
Add the butter and rub it into the dry ingredients with your fingertips until the topping resembles breadcrumbs and all ingredients are evenly combined.
6 tablespoons unsalted butter
Assemble the berry crumble
Transfer the berries and any juices that have accumulated to the pie pan. Spread them evenly in the pan.
pie pan
Add the topping
Sprinkle the topping over the berries. Press the topping evenly over the berries to cover them.
Bake the berry crumble
Place the dish on the bottom shelf of the June Oven. Bake the crumble 50 minutes, or until the topping is golden brown and the center is bubbling. June will notify you when the crumble is ready. If desired, follow directions on your June Oven to continue cooking.
Cool slightly and serve
Remove the crumble from the June Oven and place on a wire rack to cool at least 10 minutes. Serve while still warm.
