Cherry Berry Crumble

Cherry Berry Crumble is an especially wonderful dessert for the transition from summer to fall! May be served either warm or at room temperature. Good with a scoop of vanilla ice cream, or dollop of fresh whipped cream. Adapted from Martha Stewart.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• Topping

• 1  cup unsalted butter, cold, cut into small pieces, plus more for baking dish
• 2 1⁄4 cups all-purpose flour
• 3⁄4 cup  packed dark brown sugar
• 1⁄3 cup granulated sugar
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon mace (or nutmeg)
• 1⁄4 teaspoon salt
• 1⁄2 cup old fashioned oats

• Filling

• 2  cups berries (I used blueberries)
• 3  lbs cherries, pitted (thawed and drained frozen cherries also works well)
• 1⁄2  lemon, juice of
• 1  teaspoon pure vanilla extract
• 1⁄2 cup dark brown sugar
• 2  tablespoons flour
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
2. Make Topping: In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
3. Make Filling: In a large bowl toss together berries, cherries, lemon juice, vanilla extract, 1/2 cup brown sugar, 2 tablespoons flour, and 1/4 teaspoon salt to combine.
4. Pour the cherry and berry mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly.
5. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crumble warm or at room temperature, topped with vanilla ice cream or whipped cream, as desired.