#Driscoll's Very Berry Shortcake Crumble

#Driscoll's Berry Shortcake, Shortcake recipes, Fun desserts, Picnic desserts, Picnic Shortcake

A shortcake made with plump, juicy, sweet berries. Not just strawberries, but raspberries and my favorite blueberries.   Not just a simple shortcake either but a shortcake crumble because, well, we love crumbles.

8
Servings
611
Calories Per Serving
Deliver Ingredients

Notes

Do not add walnuts for a nut free version.

Ingredients

Make the Shortcakes

  • 2  Cups  All purpose flour
  • 1  Tablespoon  butter, melted
  • 1 1/4  Tablespoon  granulated sugar
  • 3/4  Cups  Plus 1 TBS half and half
  • 1/2  Teaspoon  salt
  • 1/4  Cup  Driscoll's berries
  • 2  Tablespoons  shortening
  • 3/4  Cups  Your favorite granola mix
  • 2  Tablespoons  unsalted butter
  • 4  Teaspoons  baking powder

Make the Crumble

  • 3/4  Cups  Old fashioned oats
  • 1/4  Cup  all purpose flour
  • 1/4  Cup  brown sugar
  • 1/2  Teaspoon  salt
  • 1/4  Cup  chopped small - walnuts *Optional

Assembly

  • 2  Cups  Whipping Cream *Already whipped or purchase whipped cream
  • 2  Cups  Driscoll's Berries - Use a mix of strawberries, raspberries and blueberries

Directions

Make the Shortcakes

Mix the flour, baking powder, sugar and salt in a bowl.  Add the berries carefully.  They may break but that will only add color and LOTS of flavor to your shortcakes.

Cut in the butter and shortening and blend.  Pour in the half and half and blend.

Drop eight measured portions onto the baking sheet and brush with melted butter and sprinkle on the granola, pressing it very lightly into the shortcake dough.

Bake for 15 minutes.  Remove from oven and allow to cool.  Reduce oven temperature to 375 F * you will use the oven to toast the crumble.

Remove shortcakes from parchment BUT save the parchment paper on the baking sheet because you will use it again to toast the crumble.

Make the Crumble

Mix all the above crumble ingredient together.  Sprinkle onto the saved parchment lined sheet and toast in the 375 F oven for 8 – 10 minutes or just until brown.

Assembly

Assembly:

Cut the shortcakes in half.  On the bottom half of the shortcake, put a dollop of whipping cream, add some sliced strawberries, raspberries, blueberries.  Place the top half of the shortcake on top of cream and berries, add another small dollop of cream and sprinkle on the toasted crumbles with another spoonful of berries.

Nutritional Facts

Total Fat
30g
43%
Sugar
30g
33%
Saturated Fat
9g
38%
Cholesterol
37mg
12%
Carbohydrate, by difference
77g
59%
Protein
10g
22%
Vitamin A, RAE
158µg
23%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
253mg
25%
Choline, total
17mg
4%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
53µg
13%
Iron, Fe
4mg
22%
Magnesium, Mg
56mg
18%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
247mg
35%
Selenium, Se
12µg
22%
Sodium, Na
760mg
51%
Vitamin D (D2 + D3)
1µg
7%
Water
125g
5%
Zinc, Zn
1mg
13%

Berry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Berry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.