HERSHEY'S Butterscotch Berry Crumble Recipe

Name: HERSHEY'S Butterscotch Berry Crumble Recipe | Recipes
Total time: 45 min
Yield: 12 servings
Ingredients: 2 cups blueberries (500 mL); 2 cups raspberries (500 mL); 2 cups sliced strawberries (500 mL); 2 cups blackberries (500 mL); 2/3 cup granulated sugar (150 mL); 1/4 cup cornstarch (50 mL); 1 tsp lemon zest (5 mL); 2 tbsps lemon juice (30 mL); 1 tsp vanilla extract (5 mL); 1/2 tsp ground cinnamon (2 mL); 1/4 tsp ground nutmeg (1 mL); 2 tbsps butter, cut into small cubes (30 mL); 1 1/2 cups rolled quick oats (375 mL); 2/3 cup packed brown sugar (150 mL); 1/2 cup all-purpose flour (125 mL); 1/4 cup HERSHEY'S Cocoa (50 mL); 1/4 tsp salt (1 mL); 1/2 cup unsalted butter, cold (125 mL); 3/4 cup HERSHEY'S CHIPITS Butterscotch Chips, divided (175 mL); 1/2 cup HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (125 mL)

Details

Timing
Timing
Total:
Bake:: 45 Min.
Yields:: 12 servings

Got a potluck coming up? This Mixed Berry Crumble with Butterscotch recipe will be sure to impress and one little prep time!

Ingredients & Directions

Bake Time: 45 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2 cups

blueberries (500 mL)
2 cups

raspberries (500 mL)
2 cups

sliced strawberries (500 mL)
2 cups

blackberries (500 mL)
2/3 cup

granulated sugar (150 mL)
1/4 cup

cornstarch (50 mL)
1 tsp

lemon zest (5 mL)
2 tbsps

lemon juice (30 mL)
1 tsp

vanilla extract (5 mL)
1/2 tsp

ground cinnamon (2 mL)
1/4 tsp

ground nutmeg (1 mL)
2 tbsps

butter, cut into small cubes (30 mL)
Topping:
1 1/2 cups

rolled quick oats (375 mL)
2/3 cup

packed brown sugar (150 mL)
1/2 cup

all-purpose flour (125 mL)
1/4 cup

HERSHEY'S Cocoa (50 mL)
1/4 tsp

salt (1 mL)
1/2 cup

unsalted butter, cold (125 mL)
3/4 cup

HERSHEY'S CHIPITS Butterscotch Chips, divided (175 mL)
1/2 cup

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (125 mL)

Directions

Equipment Needed 

Oven

13x9-inch (33x23 cm) Baking Dish

Measuring Cups

Mixing Bowl

Preheat oven to 375°F (190°C). Grease 13-x 9-inch (3 L) baking dish. Stir together blueberries, raspberries, strawberries, blackberries, sugar, cornstarch, lemon zest, lemon juice, vanilla, cinnamon and nutmeg until combined. Toss with cubed butter. Spread evenly into prepared pan.

Topping: Stir together oats, brown sugar, flour, cocoa powder and salt. Cut in butter using pastry blender or with fingertips until crumbly. Toss in 1/2 cup (125 mL) butterscotch chips and peanut butter chips. Sprinkle evenly over fruit mixture.

Bake for 45 to 60 minutes or until topping is golden brown and filling is bubbling. Sprinkle with remaining butterscotch chips. Serve warm or at room temperature.