I made this crumble with my husband. HE suggested it. That we make it together. Well actually it started as a pie, but ended as a crumble. You see my husband has not cooked for us in a VERY long time. He used to, back when we were dating, whip up pasta-roni from the box. But it’s been a long time since we’ve had pasta-roni, and even longer since he has cooked. Or baked. I’m fairly certain the extent of his baking experience begins and ends with Jiffy corn muffins. He did work in a bread shop. Somehow none of this knowledge remained with him. At all.Needless to say, when he suggested we bake together, I was shocked. So I picked a crumble. Pie seemed a little tough to start. With the crust and the chilling and the rolling. But there had been talk of berries and ice cream, so crumble seemed appropriate.He made the topping. I may have told him what to do, but he did it. And mixed the berries while I added the cornstarch, lime and vanilla. He helped me layer the entire thing in the dish. It was pretty great.I asked him later if he thought he could make it again on his own, if he had to. He asked why he would have to, I suggested I could be working or out of the country, which he thought was funny. I think he could make it on his own, but to be honest, why would he bother, when he’s got me.Apple Berry Crumble
1/4 cup dark brown sugar
1/4 cup sugar
1/2 cup all purpose flour
4 tablespoons butter, chilled and cubed
1/2 cup raspberries
1/2 cup chopped or small strawberries
1/2 cup blueberries
2 medium apples (I used Macintosh), thinly sliced
1/4 teaspoon lime juice
1/2 of a vanilla bean
1 teaspoon cornstarch
1. Preheat oven to 350 degrees. In a small bowl mix sugars, flour and chilled butter with your hands until mixture is the size of small peas.
2. Mix berries, cornstarch and lime juice in a medium bowl. Scrape the half of a vanilla bean with the side of a knife and add to berries. Mix well.
3. In a buttered baking dish, make 1 layer of sliced apples. Top with berry mixture. Top with another layer of sliced apples. Cover with crumble topping. Bake for 40 -50 minutes, until topping is golden brown and juices had started to bubble over. Allow to cool 10 minutes, serve topped with vanilla ice cream