Tart Mixed Berry Cheesecake Crumble

It looks like crumbles are the ideal dessert for someone who really should be keeping the sugar down.  After some internal debate, I am listing the amount of sugar I actually used. This is not a very sweet dessert, though, and you could use more sugar if you wanted. I would think up to 50% more would not be unreasonable. However, I found the level of sugar to be fine - you do adjust.

This was our entire harvest of currants and gooseberries for the year, augmented with a few black-caps and red raspberries. The old bushes are slowly being smothered out and the new bushes have not really taken off yet.

I would make this in the spring, with rhubarb or with haskaps, as being fruit (or "fruit") of a similar level of tartness. 

6 to 8 servings
1 hour 30 minutes - 45 minutes prep time

Prepare Berries: 
3 cups mixed tart berries

Pick over the berries, removing any leaves, stems, etc. Rinse and drain well.

Make Crumb Topping:
1 1/2 cups rolled oats
1 1/2 cups whole spelt flour
1/2 teaspoon salt
1/2 cup Sucanat OR dark brown sugar
2/3 cup cold unsalted butter
1/4 cup buttermilk

Mix the oats, spelt flour, salt, and Sucanat in a large mixing bowl. Grate in the butter and rub it in until distributed throughout. Dribble the buttermilk over it and work it in until the mixture forms coarse, damp crumbs.

Preheat the oven to 375°F.

Make Cheese Filling:
250 grams (1 cup) soft cream cheese
1/4 cup sugar
2 large eggs
1/4 teaspoon salt
1/2 cup buttermilk

Cream the cream cheese in a mixing bowl with the sugar, then beat in the eggs and salt. Beat in the buttermilk.

Put about 60% of the crumbs into an 8" x 10" baking (lasagne) pan and press them loosely into an even layer. Pour the cream cheese filling over them. Sprinkle the berries evenly over the filling. Sprinkle the remaining filling evenly over the top.

Bake the crumble for 40 to 45 minutes, until lightly browned and firm when pressed gently. Serve warm or cool.




Last year at this time I made Tsukune (Chicken Patties) with Yakitori Sauce.

Posted in: Ontario Food