The Ultimate Berry Crumble
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Date: 2019-07-25
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Comments and reviews: 10
Olga Kim
Chef John, what's with the apple cider vinegar? I was so excited to finally make this recipe but the vinegar pretty much ruined it. I've never used apple cider vinegar in my baking before so I was a bit hesitant because apple cider vinegar is strong, bitter stuff. But I had some Bragg on hand, so I said what the heck, I'll use it. I stuck the thing in the oven and after about 20 minutes I can smell the aroma of butter and vanilla, you know the aroma of something delicious baking in the oven, but also with a strong aroma of the vinegar. I thought maybe the smell and the taste would go away after it finished cooking in the oven, but, ugh, Chef John, no bueno. The vinegary smell and taste was over-whelming and it was so bitter, and I don't think I used too much, a little over a couple of teaspoons. But I'm sure it would be delicious if I had just used water instead, because there were some parts of the crumble that, where maybe the vinegar wasn't distributed well enough, tasted delicious.
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Chef John, what's with the apple cider vinegar? I was so excited to finally make this recipe but the vinegar pretty much ruined it. I've never used apple cider vinegar in my baking before so I was a bit hesitant because apple cider vinegar is strong, bitter stuff. But I had some Bragg on hand, so I said what the heck, I'll use it. I stuck the thing in the oven and after about 20 minutes I can smell the aroma of butter and vanilla, you know the aroma of something delicious baking in the oven, but also with a strong aroma of the vinegar. I thought maybe the smell and the taste would go away after it finished cooking in the oven, but, ugh, Chef John, no bueno. The vinegary smell and taste was over-whelming and it was so bitter, and I don't think I used too much, a little over a couple of teaspoons. But I'm sure it would be delicious if I had just used water instead, because there were some parts of the crumble that, where maybe the vinegar wasn't distributed well enough, tasted delicious.
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Tiffany Aoyama
Chef John, I recently came across this recipe, and Ive already made it on three occasions in the last two months It was a hit at every dinner I took this too. I agree that this is the ULTIMATE berry crumble. I plan to modify the recipe for peach season coming up soon On one occasion, for health purposes, I substituted 1 cup of flour with 1/2 cup almond flour, 1/2 cup coconut flour, as well reduced it by 1/3 cup sugar and it was still joyously tasty without sacrificing flavor. I enjoy watching all your videos Thank you for your gifts to the world and all the laughs
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Chef John, I recently came across this recipe, and Ive already made it on three occasions in the last two months It was a hit at every dinner I took this too. I agree that this is the ULTIMATE berry crumble. I plan to modify the recipe for peach season coming up soon On one occasion, for health purposes, I substituted 1 cup of flour with 1/2 cup almond flour, 1/2 cup coconut flour, as well reduced it by 1/3 cup sugar and it was still joyously tasty without sacrificing flavor. I enjoy watching all your videos Thank you for your gifts to the world and all the laughs
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Susan T
Thank you for sharing this crumble recipe; I've been on a recipe search for something like this for quite a while now. Just a heads up to anyone out there who is cutting way back on sugar ( like myself. Try Monk Fruit Sugar instead. You should only need to use maybe a half a cup of it for this recipe. Maybe a touch more. It also seems more concentrated. .so use less. It tastes just like regular sugar. And no weird after taste; like sugar substitutes. I bake with it all the time now. But using it sparingly. so the recipes stay in the healthier range.
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Thank you for sharing this crumble recipe; I've been on a recipe search for something like this for quite a while now. Just a heads up to anyone out there who is cutting way back on sugar ( like myself. Try Monk Fruit Sugar instead. You should only need to use maybe a half a cup of it for this recipe. Maybe a touch more. It also seems more concentrated. .so use less. It tastes just like regular sugar. And no weird after taste; like sugar substitutes. I bake with it all the time now. But using it sparingly. so the recipes stay in the healthier range.
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Margaret O
You, Mr. Chef John, have made every dish my wish The ultimate recipes I have seen thus far are so amazing and simple enough that anyone can prepare. I love to cook and bake, but haven't done so in quite some time. You have inspired me to want to fill the bellies of my love ones with your generous recipes, so thank you again. The added humor is a plus. lol. I can not thank you enough for your expertise in cooking, baking and simply the enjoyment of everything you share This marvelous dessert just looks amazing and to perfection
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You, Mr. Chef John, have made every dish my wish The ultimate recipes I have seen thus far are so amazing and simple enough that anyone can prepare. I love to cook and bake, but haven't done so in quite some time. You have inspired me to want to fill the bellies of my love ones with your generous recipes, so thank you again. The added humor is a plus. lol. I can not thank you enough for your expertise in cooking, baking and simply the enjoyment of everything you share This marvelous dessert just looks amazing and to perfection
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Alicia Nyblade
My dad and his girlfriend came over to our house for Father's Day dinner tonight. I made this for the dessert, accompanied by vanilla ice cream of course, and it was absolutely delicious. There was barely any remaining once serving was done (but just enough for leftovers tomorrow. Thanks for the great recipe, Chef John. I'll definitely be making this again. And again. And again. And again.
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My dad and his girlfriend came over to our house for Father's Day dinner tonight. I made this for the dessert, accompanied by vanilla ice cream of course, and it was absolutely delicious. There was barely any remaining once serving was done (but just enough for leftovers tomorrow. Thanks for the great recipe, Chef John. I'll definitely be making this again. And again. And again. And again.
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Maria C
I found this video after making a blackberry crumble from another recipe. I found the blackberry seeds had a small but negative impact on the dessert. I felt tiny seeds in every bit of the blackberry-only crumble. Are the blackberry seeds noticeable in your mixed berry recipe, Chef John?
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I found this video after making a blackberry crumble from another recipe. I found the blackberry seeds had a small but negative impact on the dessert. I felt tiny seeds in every bit of the blackberry-only crumble. Are the blackberry seeds noticeable in your mixed berry recipe, Chef John?
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Bluebelle51
made this today, made a slight change, instead of baking it as one piece, I baked it in wide mouth, half pint canning jars it cools faster, is ready to eat sooner and everyone has their very own, plus the leftovers can be lidded up and frozen there were no leftovers
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made this today, made a slight change, instead of baking it as one piece, I baked it in wide mouth, half pint canning jars it cools faster, is ready to eat sooner and everyone has their very own, plus the leftovers can be lidded up and frozen there were no leftovers
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ZEYNEP SAHIN
Chef John, I was wondering what your thoughts would be about using the bottom crust you make in this recipe to substitute for tart crust? I was thinking about making a strawberry tart using the crumble crust, with your pastry cream recipe, is that a bad idea?
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Chef John, I was wondering what your thoughts would be about using the bottom crust you make in this recipe to substitute for tart crust? I was thinking about making a strawberry tart using the crumble crust, with your pastry cream recipe, is that a bad idea?
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Janice Helton
Chef John, I made this last night for my Mom and Dad. Dad is a pie coniseur and he said that could possibly be the best pie he's ever had Thank you for your awesome recipes and your delghtful humor AND, all your fantastic recipes. You have never let me down
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Chef John, I made this last night for my Mom and Dad. Dad is a pie coniseur and he said that could possibly be the best pie he's ever had Thank you for your awesome recipes and your delghtful humor AND, all your fantastic recipes. You have never let me down
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Nees Argon
Try substituting half a cup of the flour with half a cup of organic rolled oats. Also, never use refined, white sugar if you can use unrefined. I use light muscavado sugar. Healthier and tastes better too. Adding lemon to the mixed berries is a great idea
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Try substituting half a cup of the flour with half a cup of organic rolled oats. Also, never use refined, white sugar if you can use unrefined. I use light muscavado sugar. Healthier and tastes better too. Adding lemon to the mixed berries is a great idea
reply
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