Barefoot Contessa's Berry Crumble

Happy Foodie Friday!

I've been a fan of the Barefoot Contessa (Ina Garten) for several years, and this recipe is adapted from her Plum and Raspberry Crumble.











The good thing is that you can substitute the equal amount of almost any fruit for the plums and raspberries. I used frozen mixed berries this time (don't bother to thaw.)









To me it's not a true, old-fashioned fruit crumble unless it bubbles and oozes over the side as it bakes. (Tip: Bake on a silicone liner, parchment paper, or foil for easier clean-up.)

Ina's is my favorite version of this classic dessert.It's so good you can serve it plain.


But with a scoop of vanilla ice cream, or a big splash of cream? It's even more heavenly.
It goes together in moments so there is a big delicious return for very little effort!Usually I make these in individual sized servings, but since a Pillivuyt oval baker is one of the items you can choose in my current give-away ~ I baked a big one in my oval Pillivuyt baker so you can see one of the ways you can use the oval baking dish.


If you would like Ina's recipe, you can find it on the FoodNetwork website by clicking HERE.


You can also find more of Ina's delicious recipes on her "Barefoot Contessa" website. Click HERE to see more.

Happy Foodie Friday Everyone!Click the logo to go to Michael's beautiful blog and to find links to all participants this week.