What's Baking: Blueberry-Blackberry Crumble

Tonight's dessert is a riff on the crumble recipe. A recent trip to Costco resulted in my purchase of a ginormous container of blueberries and a large container of blackberries each for a ridiculously low price. And though I've been doing my best to use up the berries in my morning yogurt parfaits, there were still a lot of berries languishing in the fridge. What better way to use them up than in a fresh berry crumble? For this crumble, I amped up the spice combination just a little bit by adding in some nutmeg and ginger to the mix.

Blueberry-Blackberry Crumble

makes 8 servings

2 cups fresh blueberries, rinsed

2 cups fresh blackberries, rinsed

2 tablespoons cornstarch

1/2 cup raw sugar

juice of one lemon

1 1/3 cups unbleached all-purpose flour

1/3 cup rolled oats

1 teaspoon aluminum-free baking powder

3 tablespoons dark brown sugar

3 tablespoons turbinado sugar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

zest of one lemon

1 stick (1/2 cup) of unsalted butter

To make the fruit filling:

1. Combine the berries, sugar, cornstarch, and lemon juice in a large bowl. Stir gently to combine. Allow to sit for at least 15 minutes.

To make the topping:

1. Melt the butter in a saucepan over medium-low heat. Set aside.

2. Combine the dry ingredients in a large bowl. Stir with a fork to combine.

3. Stir in the lemon zest.

4. Pour in the melted butter and stir together until small pea-sized crumbles form.

5. Place in the refrigerator for a few minutes before putting together the crumble.

To assemble the crumble:

1. Preheat the oven to 375 degrees.

2. Line a baking sheet with aluminum foil.

3. In a glass 8x8 square dish, add the berry mixture. Spoon in all of the juices over the berries.

4. Use a spoon to cover the top of the berry mixture with the crumble topping. Make sure the top is evenly covered by the crumbles.

5. Place the glass dish on the baking sheet and bake in the oven for 40 minutes, or until the top of the crumble is golden brown and the fruit juices are bubbling.

6. Remove from the oven and allow to cool on a wire rack.

7. Serve at room temperature or warm the crumble in the microwave for a few seconds. Add a scoop of vanilla ice cream on the side.

{berries ready to covered in crumbles}