Circle B Kitchen
This is such an incredibly delicious dessert for so little effort. The crunchy, caramel-y topping is just ever so good next to those sweet, juicy berries. I added a little mulberry jam to the fruit and it added a wonderfully jammy texture to the fruit. As I mentioned below, you can quickly and easily make the crumble topping for this in the food processor. One note of caution... do not use more berries than the recipe calls for as that will throw off the ratio of crumble to filling which makes this so good. If you're making 1/2 recipe, reduce the baking time to about 25 or 30 minutes.
4-6 cups of fresh berries (blackberries, raspberries, blueberries)
3 tablespoons flour
3/4 cup sugar
1/4 cup blackberry, blueberry or raspberry jam (optional)
1 cup flour
1/2 cup light brown sugar
Pinch of salt
1 stick cold butter
Preheat oven to 350º.
Toss the berries with the flour and sugar and stir in the jam. Pour into a 2-quart baking dish, preferably rather shallow (more surface area for the crumble).
For the topping: Mix together flour, brown sugar and salt. Cut butter into small pieces. Using your hands, work in butter until large, moist clumps form. (you can do this in the food processor, pulsing several times until you have pea-sized clumps).
Crumble the topping over the berry mixture.
Bake for 45 minutes, or until bubbly and light golden brown.