Summer Berry Crumble


1 cup raspberries

1 cup blueberries

1 cup strawberries, green stems and cap removed (if strawberries are large, cut in half)

1 cup blackberries

¼ cup sugar

1 teaspoon vanilla extract

 1 ½ tablespoon cornstarch

 

Crumble Topping:

3/4 cup flour

3/4 cup rolled oats

3/4 cup light brown sugar

3/4 cup chopped pecans 

1 stick soften butter  note: not melted

To make crumble topping combine the flour, rolled oats, brown sugar, pecans and softened butter. Work the butter into the ingredients so that it is totally combined and the butter is the size of peas.

Preheat the oven to 350 degrees. Place berries, sugar, cornstarch and vanilla into a large bowl,  Toss to coat the berries

Place the berry mixture in a 9 inch baking dish.  Top with crumble mixture.  Bake 25-30 minutes or until berry juices are bubbling and crumble topping has browned.

Let the crumble cool for 10-15 minutes before serving.  Top with vanilla ice cream or whipped cream.


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