berry-thyme crumble

 Crumbles = crowd pleasers.  I will go as far as to say, you probably could get away with serving some variation of this dessert, subbing in whatever fruit is most seasonal, from now until the end of September.  Take out half of the flour, add in thick rolled oats, use white flour instead of wheat, add in some sliced almonds or chopped pecans with peaches or walnuts with apples, etc etc.  I love to add fresh herbs, like rosemary in this crumble or thyme as I have here.  Add some citrus zest, like orange or lemon, and try to compliment those flavors with the ice cream or gelatos you serve on the side.  Add ground ginger, cardamom, cinnamon or some generous grinds of black pepper.  You don't need much to enhance seasonal fruit but with a little creativity and you can make magic.

berry-thyme crumble

2 lbs strawberries, washed, stemmed, hulled and halved

1 pint of blackberries

1 3/4 c whole wheat (or white flour)

1 stick of unsalted butter, cut into small pieces

1/3 c sugar (white or brown) + 3 T sugar

1/2 t sea salt

1-2 sprigs of thyme, leaves removed

Preheat over to 400º

In a large mixing bowl, combine the butter, 1/3 cup of sugar, flour and salt.

Mash the mixture with your hands until crumbs form and the butter is evenly distributed.

Pour your prepared fruit into a shallow glass or ceramic baking pan (about 9x13) and sprinkle with the remaining sugar.  Scatter the thyme leaves over the fruit and top with the crumbs, giving the dish a few shakes to get everything covered.

Bake for about 30 minutes.  Serve warm with ice cream.  I paired this with Talenti Double Chocolate and Caramel Cookie Crunch.