Ingredients
¾ cup all-purpose flour
½cup old fashioned rolled oats
½cup light brown sugar
¼cup granulated sugar
¼tsp cinnamon
¼tspsalt
½cup unsalted butter cold, diced into small pieces
12 ozfresh raspberries
11ozfresh blueberries
6ozfresh blackberries
⅓cup granulated sugar
1 ½tbsp cornstarch
Preparation
Preheat oven to 375 degrees F. Butter a 9×9-inch or 11×7-inch baking dish.
In a mixing bowl, whisk together flour, oats, brown sugar, granulated sugar, cinnamon, and salt.
Add butter and cut into the mixture using a pastry cutter or fork or rub with fingertips, until the mixture resembles coarse crumbs. Transfer to refrigerator.
Rinse berries and let drain. Transfer to baking dish.
In a small bowl, whisk together sugar and cornstarch. Pour cornstarch mixture evenly over berries then toss to evenly coat.
Remove crumble from the refrigerator and sprinkle evenly over berries.
Bake in the preheated oven until filling is bubbling and topping is golden brown and crisp about 30 to 35 minutes.
Serve warm with vanilla ice cream.
