A Special Recipe From A Special Cookbook:
Bumbleberry Cheesecake Crumble from
The Sweet Side of Ancient Grains by Erin Dooner
Get your whole grain bake on, my friends!
Today I am happy to share a recipe adapted from a food blogging friend’s new cookbook, The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies and More, Bumbleberry Cheesecake Crumble. I am telling you, this single recipe alone is worth the price of the book. It is an incredibly creative recipe and beyond scrumptious.
If you are unfamiliar, “Bumbleberry” is a term used for pies that combine a mixture of berries and, sometimes, chopped apple or rhubarb. This recipe calls for fresh blueberries, raspberries and strawberries with chopped apples. The layer of creamy cheesecake filling contrasts perfectly with the buttery, crunchy topping. Truly, this dessert is simply sublime. It’s like a cross between Mixed Berry Pie, Apple Crumble and Cheesecake!
This Bumbleberry Cheesecake Crumble is the ideal dessert for bakers already missing summer and it’s abundant offerings of fresh berries yet still looking forward to a taste of fall with fresh picked apples from the orchard. Not only is it a comfort food dessert fitting to serve company or to take along on a picnic or even serve at a tailgating party, it’s the perfect way to blend the end of summer and the beginning of fall.
Of all the baking food bloggers, I identify most with the very talented Erin of Texanerin Baking. We both approach baking in similar ways and enjoy the challenges of developing recipes with different flours—from the more conventional wheat and whole grain flours to the not so conventional gluten-free and grain-free flours. We also take special consideration when developing our recipes to include special diets such as dairy-free and healthier recipes like vegan and paleo or paleo-friendly recipes.
In The Sweet Side of Ancient Grains, Erin focuses specifically on 100% whole grain flours and all-natural, unprocessed ingredients. If you enjoy baking with whole wheat flour and other ancient grains, this book is for you. Although the recipes call for 100% whole grain flours, nearly all of the recipes can be made with traditional or white whole wheat flour as well. So, you do not need to be totally into 100% whole grain flours to enjoy this book!
The best part about baking from The Sweet Side of Ancient Grains is that no one will ever know that gluten-free ancient grain flours such as buckwheat, quinoa and teff, or ancient whole grain flours such as barley and farro (einkorn, emmer and spelt), or even 100% whole wheat flours, were incorporated into their dessert treats!
The cookbook itself is a dream for bakers and cookbook collectors. An inspiring full-color photograph, enticing you to run into the kitchen to whip up some whole grain goodness, accompanies each well-written recipe.
In addition, the front matter of this fabulous cookbook concentrates on the essentials—that is, understanding whole grains, measurements, ingredients and equipment. This section of the book is brilliantly done and ideal for young and beginner bakers alike. As an added bonus, there is an extremely helpful key that denotes special diet recipes throughout The Sweet Side of Ancient Grains.
Seven (7) chapters are filled to the brim with phenomenal recipes:
- Brownies and Blondies
- Cakes and Cupcakes
- Pies and Tarts
- Fruit Desserts
As I mentioned in my Amazon review back last April when the book was released, The Sweet Side of Ancient Grains is an essential baking cookbook for whole grain bakers. Plus, any cookbook that dedicates a full chapter to Brownies and Blondies is a winner in my book!
Here is a “Baker’s Dozen List” of the recipes I look forward to baking from The Sweet Side of Ancient Grains:
- Chocolate Chip Cheesecake Cookie Bars
- Cinnamon Bun Cheesecake Bars
- Gingerbread Blondies
- Ultra-Fudgy Brownies
- Cranberry Orange White Chocolate Oatmeal Cookies
- German Apple Cake
- Lemon Curd Cupcakes
- Blueberry Cream Cheese Hand Pies
- Dutch Apple Pie
- Strawberry Mascarpone Cream Tart
- Einkorn Bourbon Peach Pecan Crisp
- Oat Flour Plum Crumble
- Strawberry Nectarine Buckle
Soon, I will be featuring another scrumptious recipe to celebrate autumn from The Sweet Side of Ancient Grains. As for today’s recipe for Bumbleberry Cheesecake Crumble, you’re gonna love it. I promise. Mmmm…it is soooo good!
Below are Pinterest-friendly sized images to pin at Pinterest!
Comfort food desserts do not get any better than this! Our Bumbleberry Cheesecake Crumble is like a cross between Mixed Berry Pie, Apple Crumble and Cheesecake! Adapted from The Sweet Side of Ancient Grains cookbook by Erin Dooner of Texanerin Baking. You will love this recipe!
- For the Cheesecake Filling
- 1 (8-ounce/226-gram) package cream cheese, at room temperature
- 4 tablespoons (50 grams) granulated sugar or raw sugar
- 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
- 1 teaspoon (5 ml) fresh squeezed lemon juice
- 1 large egg (50 grams w/o shell), at room temperature
- For the Crumble Topping
- 1 cup (125 grams) white whole wheat flour, such as King Arthur Flour®
- ½ cup (100 grams) granulated sugar or raw sugar
- ½ teaspoon kosher salt or sea salt
- 2 teaspoons fresh lemon zest
- 7 tablespoons (about 98 grams) unsalted butter, melted and slightly cooled
- Extra granulated sugar to sprinkle on top after baking, optional
- For the Bumbleberry Filling
- 3 tablespoons (45 ml) honey
- 1 tablespoon (about 12 grams) granulated sugar or raw sugar
- 1½ tablespoons (about 11 grams) tapioca flour, such as Bob’s Red Mill®
- 1 tablespoon (15 ml) fresh squeezed lemon juice
- 2 teaspoons (10 ml) fresh lemon zest
- ½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®, optional
- ⅔ cup (about 112 grams) fresh strawberries, rinsed, hulled and quartered
- ⅔ cup (about 100 grams) fresh blueberries, rinsed and dried
- ⅔ cup (about 90 grams) fresh red raspberries, rinsed and dried
- 3 cups (330 grams) about 3 medium to large baking apples, such as Cortland, Gala, Granny Smith, Honeycrisp, McIntosh or Pink Lady, peeled and diced into ¼- to ½-inch chunks
- Unsalted butter, for preparing baking dish
- For the Optional Garnishes
- Fresh whipped cream
- Fresh whole berries, rinsed and dried
- Fresh sprigs of mint
Arrange oven rack in lower third of oven and preheat oven to 350ºF (about 180ºC). Lightly grease 1½- to 2-quart round baking dish or 8- to 9-inch pie plate (20cm) with butter or shortening. (I like to use my 9-inch ruffled pie plate with high edges to prevent the fruit filling from bubbling over.)
Prepare the Cheesecake Filling: Using an electric stand mixer with paddle attachment or hand mixer, beat the cream cheese until creamy on medium speed. Add sugar, vanilla and lemon juice and beat until well blended. Add egg and beat until fully incorporated and smooth scraping down sides of bowl as necessary. Set aside.
Prepare the Crumble Topping: In a medium bowl, whisk together the flour, sugar and salt. Add the lemon zest and melted butter; mix until well combined. The mixture will have the texture of wet sand. Set aside.
Prepare the Bumbleberry Filling: In a large bowl, stir or whisk together honey, sugar, tapioca flour, lemon juice, lemon zest and, if desired, vanilla. Add the apples, blueberries and strawberries and stir until well combined and coated with honey mixture. Gently stir in the raspberries.
Assemble the Crumble: Carefully spoon the Bumbleberry Filling evenly into prepared baking dish then spoon the Cheesecake Filling by the tablespoon, in dollops, over the fruit. (The fruit will not be entirely covered by the Cheesecake Filling.) Use fingers to sprinkle clumps of Crumble Topping evenly over the Cheesecake Filling.
Bake in preheated oven until fruit filling bubbles and topping is firm and golden brown, about 30 to 35 minutes. If desired, for an attractive bakery-style presentation, sprinkle about 1 tablespoon sugar over the top of the crumble. Cool completely on wire rack, about 2 hours. Once completely cool, refrigerate until cheesecake filling is firm and set, about 3 to 4 hours. Serve in dessert dishes or on dessert plates.
If desired, garnish each serving with fresh whipped cream, whole berries and/or a sprig of mint.
Variations:For Gluten-Free Option: Substitute 1 cup (128 grams) of Cup4Cup Gluten Free Flour, available at Williams-Sonoma stores, for the 1 cup of white whole wheat flour (125 grams) called for in the recipe. Substitutions: Tapioca flour is sometimes called tapioca starch. They are the same thing. I prefer Bob's Red Mill® Tapioca Flour as a corn-free thickener. If you only have cornstarch on hand, substitute 1 tablespoon for the 1½ tablespoons of tapioca flour called for in the recipe. Tips: Cook time does not include cooling time or chilling time. Frozen berries may be substituted for fresh berries. However, thaw them first and drain any liquid to prevent excess moisture and a soupy fruit filling. To store any leftovers, cover airtight and refrigerate up to 3 days. Recipe Adapted From: The Sweet Side of Ancient Grains, by Erin Dooner.
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