Cinfully Blue… Berry Crumble

Yep, this is my newest Craving. I have made it over 6 times in the last two weeks for friends and clients, and have about 6 more to make before the end of the month. I should have taken more photos, but this is the one everyone uses to say “I want THIS one!” lol   I need more Skillets….

I haven’t made it with canned or frozen blueberries and raspberries yet. So I don’t know the amounts to use for those.

Cinfully Blue - Berry Crumble 7 12 15


For the blueberry filling:

  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • about 3 pounds blueberries
  • about 1 cup raspberries
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • 1/2 lemon, juiced
  • 3-4 teaspoon butter

For the crumble topping:

  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 3/4 cup all-purpose flour
  • 3/4 oats
  • 1/4 cup slivered almonds
  • 1/4 cup chopped pecans
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, room temperature, cut into 8 pieces

Preheat oven to 450 degrees F.

To make the blueberry filling: On medium heat, in a medium-sized sauce pan, stir together sugars, flour, cinnamon, nutmeg and salt until melted. Add blueberries & raspberries and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into berries to incorporate. Butter the cast iron skillet and add berry mixture.

To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly.

Top blueberries with crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees. Bake uncovered for 30 minutes.  Reduce heat to 325 degrees F and bake until golden and bubbling, another 30 minutes. Remove from oven and let sit for 15 minutes before serving…. With Vanilla Ice Cream, of course.




Cranberry Mini’s

Gluten Free Cranberry Cake
Gluten Free Cranberry Cake

So after I wrote the last Post, I went into the kitchen to take inventory. It’s late. There is no sleep again tonight. My only plan was to take inventory. Really.

Then I found them. Two beautiful bags of Cranberries I had forgotten all about. And guess who just made Almond Meal today. Yep… so this was a MUST Do Now project….

This is the Recipe I used from  My changes are in bold next to the areas changed or added:

Cranberry Cake

Makes one 10-inch springform cake. Alternately: Four 4-cup loaves or 24 to 30 cupcakes.
(1 tray of mini cupcakes & 1 8×10 cake)

3 large eggs
2 cups sugar (1c Coconut Granulated Sugar)
3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
1 teaspoon vanilla
1 teaspoon almond extract, optional
2 cups all purpose flour (2 c Almond Meal)
1 teaspoon salt
2 1/2 cups cranberries (12-ounce bag)

1/2 cup crushed pecans

Optional pecan topping: (i did not do)
1/4 cup unsalted butter
1/4 cup dark brown sugar
1 cup pecans, unroasted

Preheat the oven to 350°F. Lightly grease a 10-inch springform pan (or a collection of smaller pans. This make 10 to 12 cups of batter.)

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan.

To prepare the optional pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.

Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning (this is especially important for the pecan topping).

Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.

The cake keeps and freezes well. To store, wrap the fully cooled cake tightly in plastic wrap and leave in a dry, cool place for up to 1 week.

To freeze, wrap the fully cooled cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, still wrapped.

Dangerous. Just. Dangerous. :)
Dangerous. Just. Dangerous. 🙂