Ingredients
Scale
- 2 cups sliced fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 3/4 cup light brown sugar
- 1 cup all-purpose unbleached flour
- 10 tablespoons cold unsalted butter
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon kosher salt
- Optional: ice cream for serving
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a baking dish, mix sliced strawberries, blueberries, raspberries, vanilla extract, lemon zest, granulated sugar, and cornstarch.
- In a large bowl, combine brown sugar, flour, oats, and kosher salt.
- Cut cold unsalted butter into small pieces and add it to the bowl. Use fingers or a pastry cutter to blend the butter into the dry ingredients until a crumbly texture forms.
- Sprinkle the crumble mixture evenly over the berries in the baking dish.
- Bake for about 30 minutes, or until the crumble topping is golden brown and the berries are soft and slightly juicy.
- Remove from the oven and let it cool slightly.
- Serve the mixed berry crumble warm with a scoop of ice cream on top, if desired.
- Store any leftovers in an airtight container in the refrigerator for up to three days.