Berry Crumble

I have been putting this book to use ever since I added it to my cookbook collection, and it certainly came in handy when trying to figure out what to do with all of the berries that we picked in Bayfield.  I adapted two of its recipes to fit my needs, and the result was the perfect ending to a late summer dinner of grilled cheeseburgers and corn on the cob.

Filling:

1 pound of berries, picked over and rinsed (here, I used blackberries, raspberries, blueberries and baby strawberries)

¼ cup granulated sugar

1/8 cup cornstarch

1/8 teaspoon cinnamon

1 ½ teaspoons fresh lemon juice

 Topping:

 ½ cup all-purpose flour

¼ cup of light brown sugar

1 ½ teaspoons granulated sugar

pinch of salt

3 tablespoons cold, unsalted butter, cut into small pieces

Directions (couldn’t be easier):

• Preheat the oven to 375 degrees
• Butter a baking dish (if you're looking for a lighter option, baking spray will do)
• Mix the filling ingredients together in a bowl and pour into the greased dish
• Mix the topping ingredients together with your hands, and then crumble on top of the filling
• Pop into the oven for 45 minutes to an hour, keeping an eye on it until it is lightly browned and bubbling
• Remove from the oven, let slightly cool, and serve with a dollop of cold vanilla ice cream!