Bumbleberry Crumble

Bumbleberry Crumble

Who doesn't love a good crumble? Even though fresh, juicy, local summer fruits and berries are still a while away, thankfully we still had some frozen berries in the winter freezer which combined with a couple of fresh additions from the supermarket to make this phenomenal Bumbleberry Crumble. This recipe does not add a lot of sugar to the blueberries, strawberries, raspberries and cherries, letting the natural flavor of the fruits take center stage beside a nutty oatmeal crumble. We served this awesome dessert with some of our homemade Blueberry Ripple IceCream which took it completely over the top, to make what I would call the perfect summer barbeque dessert.

 Mix together:

• 1/2 cup sugar
• 1 1/2 tbsp corn starch
• pinch salt

Pour this mixture over

• 4 cups mixed berries

Stir well and pour into a deep dish pie plate or 9x9 square baking pan.

For the crumble mix together:

• 1 cup oats
• 3/4 cup flour
• 3/4 cup brown sugar
• 1/2 tsp nutmeg
• 1 tsp cinnamon

Using your hands rub in until crumbly:

• 1/2 cup butter

Sprinkle the crumble over the fruit and press down slightly. Bake at 350 degrees for 40 to 50 minutes or until the crumble is evenly golden brown and the fruit is bubbling well at the bottom of the dish. Serve warm with good ice cream.