#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
497
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
23g
33%
Sugar
12g
13%
Saturated Fat
8g
33%
Cholesterol
39mg
13%
Carbohydrate, by difference
69g
53%
Protein
8g
17%
Vitamin A, RAE
107µg
15%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
101mg
10%
Choline, total
12mg
3%
Fiber, total dietary
5g
20%
Fluoride, F
2µg
0%
Folate, total
32µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
40mg
13%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
214mg
31%
Selenium, Se
5µg
9%
Sodium, Na
492mg
33%
Vitamin D (D2 + D3)
1µg
7%
Water
144g
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.