Warm BC Berries with Maple Shortbread Crumble

1 hour, 30 minutes

Yield: Serves 5-6

This make-ahead dessert from Oxbow chef Sean Cutler is summer in a bowl. Feel free to swap out one type of berries for another, You can also try using juicy Okanagan stone fruits like peaches, plums and nectarines.


Maple short bread crumble:

1 cup soft butter

¾ cup icing sugar

½ tablespoon maple syrup

2 cups all-purpose flour

Warm BC Berries:

1 cup sugar

1 tablespoon butter

5 cups of mixed, fresh BC blueberries, blackberries and diced strawberries

1 tablespoon fresh lemon juice


    Maple short bread crumble:
  1. In stand mixer with paddle attachment or in bowl, beat together butter, icing sugar and maple syrup until light and fluffy.
  2. Mix in the flour until just until combined.
  3. Shape the dough into a disc and wrap in plastic wrap then refrigerate for 45 minutes.
  4. Cut waxed paper to the size of your baking sheet
  5. Roll out dough between the waxed paper to 1/4-inch thick.
  6. Place onto baking sheet remove the top waxed paper, and refrigerate for 20 min
  7. Bake, at 325F until edges are light golden, about 15 minutes.
  8. Let cool then crumble into big chunks.
  9. Warm BC Berries:
  10. Melt butter in a large pan on medium heat
  11. Add sugar and stir until incorporated.
  12. Next, add the berries and cook until soft, about 10 minutes, while stirring occasionally.
  13. Stir in lemon juice then remove from heat, but cover to keep warm.
  14. To serve:
  15. Pour warm berry mixture into a serving bowl, top with the crumbled maple short cake and a scoop of mint semifreddo. Place a few mint leaves on top for garnish.

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