Photo: Jennifer CauseyThe designer shares a festive dessert from her entertaining bookPacific Natural.Jenni Kayne’s Strawberry & Blueberry Crumble2 cups fresh blueberries, divided¾ cup, plus 6 Tbsp. granulated sugar, divided3 Tbsp. cornstarch2 cups chopped fresh strawberries½ tsp. ground cinnamon¼ tsp. ground nutmeg3 Tbsp. softened unsalted butter, plus ½ cup melted unsalted butter, divided2 tsp. lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided11/3 cups all-purpose or gluten-free flour1 tsp. baking powderPinch of kosher saltCooking spray1.Preheat oven to 325°. Cook 1 cup blueberries and ¾ cup sugar in a saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes. Stir cornstarch and 3 tablespoons water in a small bowl until cornstarch is dissolved; stir into blueberry mixture in saucepan. Cook over medium high, stirring constantly, until mixture comes to a full boil and liquid is clear and thick, about 5 minutes. Remove from heat.2.Pour blueberry mixture into a large heatproof bowl. Let cool slightly, about 5 minutes. Fold in strawberries, cinnamon, nutmeg, 3 tablespoons softened butter, lemon juice, 1 teaspoon lemon zest and 1 cup blueberries.3.Stir flour, baking powder, salt, ½ cup melted butter, 6 tablespoons sugar and 1 teaspoon zest in a separate bowl with a fork until crumbs form.4.Coat a 10-inch cast-iron skillet with cooking spray. Pour berry mixture into skillet. Sprinkle flour mixture evenly over top. Bake until topping is golden brown and filling bubbles, 35 to 40 minutes. Let cool 5 minutes.Serves:8Active time:25 minutesTotal time:1 hour
Photo: Jennifer Causey
The designer shares a festive dessert from her entertaining bookPacific Natural.Jenni Kayne’s Strawberry & Blueberry Crumble2 cups fresh blueberries, divided¾ cup, plus 6 Tbsp. granulated sugar, divided3 Tbsp. cornstarch2 cups chopped fresh strawberries½ tsp. ground cinnamon¼ tsp. ground nutmeg3 Tbsp. softened unsalted butter, plus ½ cup melted unsalted butter, divided2 tsp. lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided11/3 cups all-purpose or gluten-free flour1 tsp. baking powderPinch of kosher saltCooking spray1.Preheat oven to 325°. Cook 1 cup blueberries and ¾ cup sugar in a saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes. Stir cornstarch and 3 tablespoons water in a small bowl until cornstarch is dissolved; stir into blueberry mixture in saucepan. Cook over medium high, stirring constantly, until mixture comes to a full boil and liquid is clear and thick, about 5 minutes. Remove from heat.2.Pour blueberry mixture into a large heatproof bowl. Let cool slightly, about 5 minutes. Fold in strawberries, cinnamon, nutmeg, 3 tablespoons softened butter, lemon juice, 1 teaspoon lemon zest and 1 cup blueberries.3.Stir flour, baking powder, salt, ½ cup melted butter, 6 tablespoons sugar and 1 teaspoon zest in a separate bowl with a fork until crumbs form.4.Coat a 10-inch cast-iron skillet with cooking spray. Pour berry mixture into skillet. Sprinkle flour mixture evenly over top. Bake until topping is golden brown and filling bubbles, 35 to 40 minutes. Let cool 5 minutes.Serves:8Active time:25 minutesTotal time:1 hour
The designer shares a festive dessert from her entertaining bookPacific Natural.
Jenni Kayne’s Strawberry & Blueberry Crumble
2 cups fresh blueberries, divided¾ cup, plus 6 Tbsp. granulated sugar, divided3 Tbsp. cornstarch2 cups chopped fresh strawberries½ tsp. ground cinnamon¼ tsp. ground nutmeg3 Tbsp. softened unsalted butter, plus ½ cup melted unsalted butter, divided2 tsp. lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided11/3 cups all-purpose or gluten-free flour1 tsp. baking powderPinch of kosher saltCooking spray
1.Preheat oven to 325°. Cook 1 cup blueberries and ¾ cup sugar in a saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes. Stir cornstarch and 3 tablespoons water in a small bowl until cornstarch is dissolved; stir into blueberry mixture in saucepan. Cook over medium high, stirring constantly, until mixture comes to a full boil and liquid is clear and thick, about 5 minutes. Remove from heat.
2.Pour blueberry mixture into a large heatproof bowl. Let cool slightly, about 5 minutes. Fold in strawberries, cinnamon, nutmeg, 3 tablespoons softened butter, lemon juice, 1 teaspoon lemon zest and 1 cup blueberries.
3.Stir flour, baking powder, salt, ½ cup melted butter, 6 tablespoons sugar and 1 teaspoon zest in a separate bowl with a fork until crumbs form.
4.Coat a 10-inch cast-iron skillet with cooking spray. Pour berry mixture into skillet. Sprinkle flour mixture evenly over top. Bake until topping is golden brown and filling bubbles, 35 to 40 minutes. Let cool 5 minutes.
Serves:8Active time:25 minutesTotal time:1 hour
source: people.com
