Editor’s note: Give a star-spangled welcome to Jennifer Chandler, one of StyleBlueprint’s favorite chefs! This dessert will add patriotic color to your July 4th menu!
It is almost a prerequisite that a 4th of July picnic includes a backyard cookout plus a dessert with red, white and blue components! This Mixed Berry Crumble cooked on the grill fits the bill for both conditions! Raspberries are red, blueberries are blue and a big scoop of vanilla ice cream on top rounds out the required patriotic color scheme.
Not only is this dessert made from luscious summer berries a super yummy selection, it is also super easy to prepare. The fresh berries are tossed with a little sugar for added sweetness and some flour to help thicken the sauce that will form as the berries cook. Midway through cooking, you add a sweet crumbly topping that is a perfect complement to the fruit.
You can always prepare a berry crumble indoors in your oven, but since I like to be outside with my family and guests, I choose to cook it on my grill. A closed grill works just like an oven, making it perfect for simple desserts such as this. As soon as I pull the grilled chicken and ribs off of the grill, I put the berry crumble on. That way it cooks while we are eating our main course and will be ready when we finish.
Be forewarned, your guests may enjoy this dessert more than the fireworks display! Happy 4th of July!
Star-Spangled Sweet for 4th of July
- For the Filling:
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 tbsp. flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- For the Topping:
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned rolled oats not instant
- 1/4 tsp. baking powder
- 1/4 tsp. Kosher salt
- 3 tbsp. unsalted butter room temperature
- 1/4 cup granulated sugar
- Vanilla ice cream optional
- Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes.
- To make the filling: In a large bowl combine the blueberries, raspberries, blackberries, granulated sugar, flour, cinnamon and salt. Place the fruit mixture in a 2-quart disposable foil pan. Cover the pan tightly with foil.
- Place the foil pan on rack in the center of grill. Close the lid and cook for 30 minutes.
- To make the topping: In a medium mixing bowl stir together the flour, oats, baking powder and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the dry ingredients and mix until just combined and small clumps form. (Be careful not to overmix.)
- To finish the dish: Uncover the pan and sprinkle the topping evenly over the fruit mixture. Close the lid and cook until the mixture is bubbly and the topping is golden brown, for 10 to 15 minutes more.
- Cool on a wire rack for 10 minutes. Serve warm, with a scoop of vanilla ice cream if desired.
- Variation: This same technique could be used to make a peach or apple crumble! Just thinly slice the fruit.
Thank you Jennifer!