If you live in Portland or if you read a blog by any other Porltander, surely by now you are familiar with the glory that is Kruger's Farm on Sauvie Island. I've only been on the farm when it's been closed for the season (remember my rotting pumpkin original intent photo?), so this morning Barry and I figured it was high time we make our way there for some good old fashioned U-Pick. We came home with several pints of marionberries and raspberries which are going to be used in a couple yummy baked goods - if we can stop snacking on them long enough for me to fold them into some batter. Kruger's is going to be a weekly stop until the end of berry season if I have anything to say about it. And since I delinquently mentioned a berry crumble last week without providing the recipe, now seems like the perfect time to post it (just for you, Ma). It's loosely based on the apple crisp recipe in my kitchen go-to, How to Cook Everything by Mark Bitman.
Simple Crispy Crumble6 c peeled, cored fruit (last week I used nectarines and raspberries - this week it's berries all the way)
1 tsp. ground cinnamon
Juice of half a lime (Mark says lemon, but I'm all about limes)
1 T sugar
2/3 c brown sugar
5 T unsalted butter (Mark calls for it cold, but I let it soften just a bit... you'll see why)
1/2 c rolled oats
1/2 c flour
1/4 c chopped nuts
Preheat oven to 400 degrees. Toss the fruit with half the cinnamon, lime juice, and sugar. Spread it in a buttered 9 inch round baking pan. Combine all of the remaining ingredients and pulse in a food processor or mix by hand (this is where softened butter is your friend). Spread this topping over the fruit and bake 30-40 minutes, until topping is browned. Serve with something cold and creamy. Make your belly full. Go to bed happy.