Berry Crumble with Balsamic Glaze
Summer berries under a rich, crunchy topping. Adapted from Filippo Berio Company
- 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
- 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)
In a large bowl combine berries, balsamic glaze, sugar, cornstarch, and lemon juice. Spread in the bottom of baking dish.
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.