Berry Crumble

Its been so hot in Oklahoma lately that I haven't been baking too much.  Our little apartment gets so hot once the oven is turned on and our air conditioner barely works.  So, I'm going to post this recipe for berry crumble that I made for some friends in June and for Max's family in July.  It was a real hit with everyone and there were no leftovers either time I made it.  This recipe is very easy and the only thing you will probably have to buy are berries.  I hope you enjoy!

Berry Crumble
adapted from Playing House

•  6 cups of berries of your choice (I like to use half frozen, mixed berries and half fresh berries such as strawberries or blueberries)
• 1 teaspoon ground cinnamon or apple pie spice
• Juice of 1/2 lemon
• 2/3 cup plus 1 tablespoon brown sugar (light or dark)
• 5 tablespoons unsalted butter, cut into bits, plus some for the pan
• 1/2 cup rolled oats (not instant)
• 1/2 cup all-purpose flour, plus extra for juicy fruit
• Dash salt

1. Heat the oven to 400 F. Toss the fruit with half the cinnamon or apple pie spice, the lemon juice, and 1 tablespoon brown sugar (and a tablespoon of flour if your fruit is juicy) and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.

2. Combine all the other ingredients, including the remaining cinnamon or apple pie spice and brown sugar, in a food processor and pulse a few times, then process a few seconds more, until everything is well incorporated but not uniform. To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork).

3. Crumble the topping over the fruit and bake until the topping is browned and the fruit is tender and bubbling, 30-40 minutes. Serve hot, warm, or at room temperature. (I really like to serve this with vanilla ice cream when the crumble is hot, yum!)