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Growing Chefs! Ontario Bumbleberry Cast Iron Skillet Crumble

Bumbleberry Cast Iron Skillet Crumble

“Celebrate the abundance of summer with this rustic cast iron skillet crumble, featuring a colourful blend of seasonal berries tucked beneath a buttery oat topping. As the fruit bakes, it becomes sweet and jammy, while the crumble turns crisp and golden.”
Difficulty
Beginner
Yield
Serves 6 - 8

Bumbleberry Filling

Ingredients
2 cups strawberries, hulled and halved1 cup raspberries1 cup blueberries1 cup blackberries1/3 cup granulated sugar2 tablespoons cornstarch1 tablespoon fresh lemon juice1 teaspoon vanilla extract1 teaspoon lemon zest Pinch of salt

Crumble Topping

Ingredients
1 cup rolled oats1 cup all-purpose flour1/2 cup packed brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup cold unsalted butter, cut into small cubes
Equipment
10-inch cast iron skilletBowls various sizesChef's knifeCutting boardMeasuring cupsMeasuring spoonsRaspPastry cutterSpatulaDish towel

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 375°F.

Wash and prepare the berries, removing the stems from the strawberries before cutting any larger berries into bite-sized pieces. Place all of the fruit into a large mixing bowl.

Add the granulated sugar, cornstarch, lemon juice, vanilla, lemon zest, and salt to the berries. Gently toss until the fruit is evenly coated, then transfer the mixture to the cast iron skillet.

In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs with some larger buttery pieces remaining.

Evenly scatter the crumble topping over the fruit, making sure to cover the berries from edge to edge without pressing the topping down.

Get Cooking!

Place the skillet in the preheated oven and bake for 40 – 45 minutes, or until the fruit is bubbling around the edges and the crumble is deeply golden brown.

If the topping begins to brown too quickly, loosely cover the skillet with aluminum foil for the remaining baking time.

Remove the crumble from the oven and allow it to cool for at least 10 – 15 minutes before serving. This resting time allows the fruit filling to thicken slightly while remaining warm and juicy.

Serve warm directly from the skillet with vanilla ice cream or whipped cream for a simple summer dessert.