Tri-berry Crumble

By Jan

Ingredients

• 1 quart strawberries, hulled and halved
• 1 pint whole blueberries
• 1 pint whole raspberries
• 3/4 cup granulated sugar
• 3 tbs. all purpose flour
• 1/2 cup cassis
• Topping
• 1 cup all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 3/4 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup quick cooking oats
• 12 tbs (1 1/2 sticks) chilled, unsalted butter, cut into small pieces
• Vanilla ice cream or whipped cream for serving

Preparation

Step 1

Preheat oven to 350.

Combine berries, sugar, flour and cassis in a large mixing bowl and toss gently until all ingredients are combined. Spread the berry mixture evenly over the bottom of an 8 x 11 baking dish.

To make topping, place the flour, sugars, cinnamon salt and oats in the bowl of a mixer fitted with paddle attachment. Blend together on low speed. Add the chilled butter and continue mixing until the dry ingredients have become moistened and crumbly. Sprinkle the topping over the berries, covering them almost completely.

Bake the crumble until fruit juices are bubbling and the topping is golden brown, 50-60 minutes.

Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream.