Every summer I tend to have a fall-back dessert: something quick and simple that can easily be adapted to whatever fresh fruit is hanging out in the fridge. Previously there’s been cobbler and fruit crumb bars; and this year it’s a good old fashioned crumble.
It’s about as unfussy and simple as it gets: toss fruit with a little sugar and spice, and mix up a quick, buttery crumb to sprinkle on top. No softening of butter or mixer needed. Eat with yogurt for breakfast or ice cream for dessert, warm or cold. Repeat.
Cherry Berry Almond Crumble
Makes one 8×8 pan
For the filling:
- ~6 c cherries and/or berries, pitted and sliced/halved if necessary (I used equal parts sour cherries, sweet cherries, and strawberries)
- 60-100g / 1/3-1/2 c sugar, depending on sweetness of fruit and preferably a mix of brown and granulated
- Pinch of salt
- Dash of vanilla extract
- Juice of 1/2 a lemon or lime
- 3 Tbsp arrowroot or tapioca starch
For the almond crumble:
- 120g / 1 c AP flour
- 4T almond flour
- 113g / 8 Tbsp butter, cold and diced
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 50g / 1/4 c brown sugar
- 25g / scant 2 Tbsp granulated sugar
- Preheat oven to 375F.
- Stir together all filling ingredients in a medium bowl. Set aside while you prepare the crumble.
- In another medium bowl, whisk together all crumble ingredients except for the butter. Add the butter and, using your fingers, rub the butter into the dry ingredients until the mixture begins forming crumbs. Squeeze the mixture together to form large clumps.
- Pour the filling into an 8×8 square pan. Sprinkle the crumble evenly over the top.
Bake until the filling is bubbling and the top is golden brown, about 35-45 minutes. Allow to cool for about an hour before serving, if you can.
Here’s the thing: I don’t mind complicated recipes. Since I break a lot of my baking into multiple days, a long list of directions doesn’t usually put me off. Plus, there’s something really satisfying about seeing larger projects come to life!
But sometimes you just need simple, 30-minutes-no-oven-required back pocket recipes; and this is one of those gems. These are not your back-of-the-box Rice Krispie treats. These are BROWN BUTTER RICE KRISPIE TREATS. But good news, they’re practically just as easy as the original recipe. What makes them special?
- Brown butter. If you’re going to melt the butter anyways, why not take a few extra minutes and brown it for that extra delicious nutty edge? Oh yeah, this also calls for double the butter compared to the original recipe, because you only live once (don’t worry, it’s not so much that they’re greasy).
- More marshmallows. WAY more marshmallows. And some are left unmelted for an extra surprise. Nothing is worse than a dry Rice Krispie Treat.
- Thick, bakery-style pieces. I like my treats tall, so I make them in an 8×8 pan (I do the same thing with brownies). Double the recipe if you’re making this in a 9×13 pan; no thin and wimpy Rice Krispie treats here!
- Salt. One of my pet peeves is under-salted baked goods. Especially when you’ve got all the sweetness from the marshmallows in there — you need a little bit of salt to round out the flavor. You might as well throw a dash of vanilla in there while you’re at it.
OK, enough talking. Here we go!
Brown Butter Rice Krispie Treats
Makes 9 – 16 treats, depending on how big you like them
- 113g / 6 Tbsp unsalted butter
- 425g / 10 cups mini marshmallows, divided
- 1/2 teaspoon coarse kosher or sea salt
- Dash of pure vanilla extract
- 160g / 6 cups crispy rice cereal, such as Rice Krispies (about half a 12-ounce box)
- Line an 8×8 pan with foil. Lightly butter or oil the foil for easy removal. Measure out all your ingredients — this is a quick and simple recipe, but once you start, you do need to move quickly!
- In a large pot over medium-low heat, brown the butter. It will melt, foam, turn clear gold, then finally start browning (and smelling nutty). Stir frequently with a silicon spatula or wooden spoon, scraping the sides and bottom of the pan as needed.
- When the butter has browned, take the pan off the heat and add the salt, vanilla, and 8 cups of marshmallows. Stir constantly until the marshmallows are melted and you have a smooth mixture. If the residual heat from the butter isn’t enough to melt the mallows completely, turn the heat back to low.
- Add the cereal and stir until evenly coated with the marshmallow mixture. Stir in the remaining two cups of mini marshmallows.
- Immediately scrape the mixture into the prepared pan and, using a greased silicon spatula or a piece of greased parchment/wax paper, press it firmly into an even layer. Let cool completely at room temperature before cutting into squares.
- Store in an airtight container and eat within 3 days.