#Driscoll’s @strawshort Very Berry Shortcake Crumble

by Joanne on June 6, 2014

When a coupon for Driscoll’s Berry’s came in the mail, there was no question what dessert would tempt our diet discipline this weekend.  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, you’re visiting this site and we love crumbles.

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Start by making 8 homemade shortcakes with a granola topping.

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Preheat the oven to 450 F and line a large baking sheet with parchment paper.

You will need the following for the shortcakes:

  • 2 cups all purpose flour
  • 4 tsp baking powder
  • 1 1/4 TBS granulated sugar
  • 1/2 tsp salt
  • *You might want to add 1/4 to 1/3 cup of Driscoll’s berries to the shortcake mix.  If so, mix them in carefully at this point.  Some will break as you continue to mix in the other ingredients but that will only make the cakes more colorful.
  • 2 TBS unsalted butter
  • 2 TBS shortening
  • 3/4 cup plus 1 TBS half and half
  • 1 TBS butter – melted
  • 3/4 cup your favorite granola brand (I used a Triple Berry Mix Low Fat Granola)

Mix the flour, baking powder, sugar and salt in a bowl.

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.

You will need the following for the crumble topping:

  • 3/4 cup old fashioned oats
  • *Optional: 1/4 cup chopped walnuts
  • 1/4 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt

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:

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.

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Now that’s one delicious dessert!

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Do you have a favorite shortcake recipe?

How would you use Driscoll’s berries in a recipe?

Joanne

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