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This recipe is a beautiful combination of blueberries, raspberries and cherries, mixed with a bit of brown sugar. You know it’s going to be delicious just by looking at those ingredients, right? Don’t worry if you don’t have the exact same berries at hand. I used blueberries, strawberries and red currants, since that’s what I happened to have at the moment. It turned out awesome!
Here’s what Kimberly over at The Hungry Goddess has said about this mind-blowing cherry berry crumble:
I do recommend adding some vanilla ice cream or mascarpone or creme fraiche or whatever your secret dairy addiction is and it turns this simple and delicious crumble into a ROCK STAR crumble! And you can eat it for breakfast! (did I say that out loud?)
No worries, Kimberly… It’s just what I had in mind! And yes, ice cream sounds like the perfect companion for this amazing berry crumble. In fact, I do believe I have some in the freezer…
For The Filling:
2 cups of Blueberries
2 cups of Raspberries
2 cups of Cherries
½ cup Domino brown sugar
1 ½ TB Argo cornstarch
1 TB fresh lemon juice
For The Topping:
½ cup Gold Medal all-purpose flour
½ cup packed brown sugar
½ cup oats
¾ teaspoon ground cinnamon
6 TB Land O’ Lakes unsalted butter, softened
Preheat oven to 375 degrees.
Combine all the berries, sugar, cornstarch, lemon juice, and salt in a bowl. Give it a good stir. Transfer to an 8-inch square baking dish (a 9 inch square will work as well).
In another bowl, mix together flour, sugar, oats, cinnamon and butter. Blend mixture until coarse and then squeeze topping pieces together into clumps and pour over the berry filling.
Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for half an hour before serving.
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Quick tip: Try serving this with vanilla pudding!
Thank you to The Hungry Goddess for this delicious recipe!