Berry Crumble with Balsamic Glaze
Summer berries under a rich, crunchy topping. Adapted from Filippo Berio Company
Ingredients
Filling
- 6 cups mixed berries (blueberries, strawberries, blackberries, etc.)
- ¼ cup cornstarch
- 2 tbsp. Balsamic glaze (purchase your favorite brand or make your own - see below)
- ½ cup sugar
- 2 tbsp. lemon juice
Topping
- ½ cup extra virgin olive oil, EVOO
- ½ cup flour (substitute almond flour or any GF flour)
- 1 cup rolled oats
- ½ cup chopped or sliced almonds
- ½ cup chopped walnuts or pecans
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- 2 tbsp. balsamic glaze
Balsamic Glaze (make your own)
- ½ cup balsamic vinegar
- 3 tbsp. maple syrup (can substitue sugar, agave, molasses)
Instructions
- Preheat oven to 375° F. Prepare a 9-inch square baking dish with a thin coat of olive oil.
Filling
- In a large bowl combine berries, balsamic glaze, sugar, cornstarch, and lemon juice. Spread in the bottom of baking dish.
Topping
- Mix together oats, nuts, flour, cinnamon, salt. Mix in the olive oil and stir well to combine. Broadcast over berry filling.
- Bake for 45 - 50 minutes @ 375° F until fruit is bubbly and topping is golden brown.
- Cool for 1 hour. When ready to serve, drizzle 2 tbsp. of balsamic glaze over the topping.
To make your own balsamic glaze
- In a small saucepan, add balsamic vinegar and maple syrup. Bring to a very gentle simmer and simmer for 20 minutes, stirring occasionally. Note: Some brands of balsamic vinegar are naturally thicker than others. Depending on which you use, vary the cooking time accordingly. the goal is to end up with a balsamic glaze that is the thickness of syrup that you can easily pour over the berry crumble.