3 cups raspberries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1/4 cup old fashioned rolled oats
1/4 cup flour
1 1/2 tablespoons melted butter
Preheat oven to 350. Toss the berries with the sugar and vinegar. Pour into a 28 oz baking dish or two 14 oz dishes. In small bowl, use a fork to combine the topping ingredients. When they start to stick together, sprinkle over the berries. Bake for 20 minutes or until the berries bubble and the topping is toasted.
Not only is making crumble a good excuse to sing the crumble song and to use my super cute berry shaped baking dishes, it is a wonderful way to use up raspberries fairly quickly and effortlessly. Raspberries are so delicate, that any time I have more than a pint or so I panic that I won’t be able to eat all of them before they spoil. Muffins are great for this but sometimes a bit of dessert is needed. I timed it so it could bake while we were outside eating dinner, our house heats up fast when the oven is on and while I take advantage of that in the winter, it can be pretty unbearable in the summer.
These raspberries were on the tart side so I mellowed them a bit with sweet-tangy balsamic vinegar. It was a great shortcut to flavor rather than having to mess around with measuring out spices when I had dinner to concentrate on. I hate anything that obscures the flavors of raspberries; their growing season is so short and I don’t eat them out of season. When I do have them, I really want taste the berries, which makes this crumble the perfect berry dessert for me.