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BlogFotoBerry Cobbler with Crumble Topping

So, as you don’t know, my daughter Hannah and I are writing a cookbook for Romania. It will be done soon. This recipe is not in it – but in the final cooking stages, I decided to look for – and adapt – a very, very simple recipe for all these beautiful berries we are finding at the market: blueberries, raspberries, blackberries.

There is no excuse for not making this, no matter who you are. It’s as easy as making a bowl of cereal and a cup of coffee.

Just a few pointers:

1) This is gluten-free, but if you don’t have a reason to avoid gluten and if you don’t have rice flour at home (and you probably don’t) you’ll see here you can just use regular flour flour.
2) Please use (or plan to buy either online or at a health food store someday soon) real vanilla extract. This recipe calls for vanilla, and the vanilla essence you sell here is awful. You can leave it out.
3) This is rather sweet (it’s supposed to be), but feel free to cut back a little on the sugar if you prefer.
4) Add a pinch or two of ground cinnamon. It’s a great addition if you like the flavor.

Or don’t bother with any of that and just throw this together, then serve with some good vanilla ice cream:

Preheat oven to 175 degrees C.

Combine in a bowl with a whisk or big spoon:

  • 3 cups (500 grams) berries – blueberries, raspberries, blackberries – any combination
  • 2/3 cup (160 grams) white sugar
  • ¼ cup (30 grams) lightly packed corn starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • (Couple pinches of cinnamon if you want)

Pour into a 9-inch pie plate, large glass casserole dish, or a bunch of small ramekins (don’t fill to the top).

Combine very, very well in a bowl with your fingers:

  • 1 cup (120 grams) oatmeal
  • 1 cup (220 grams) dark brown sugar (Sano Vita dark brown sugar is good)
  • 5 ½ tablespoons (80 grams) butter
  • 4 ½ tablespoons (40 grams) rice flour [or use 5 ½ tablespoons (50 grams) wheat flour]

Carefully place crumble mixture on top of berries, careful to distribute evenly so one part doesn’t sink in before you get it all covered and into the oven.

Bake at 175 degrees C for about 35-45 minutes.


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