Bumbleberry Crisp

Your first question you may have when looking at this post is, ‘What is a bumbleberry?’  Many people see this on the menu and think that they’ve just discovered a new local berry unbeknownst to them before.  But really, all a bumbleberry anything is is just a mix of different berries within one dessert.  The combinations and possibilities are endless.  For this delicious crisp, you’ll notice that I’ve used a combination of local Central Pennsylvania berries:  Blueberries, raspberries and gooseberries.  This combination provides a sweet and tart combination that makes this crisp interesting and unique.

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2 cups gooseberries (topped and tailed and sliced in half)

2 cups blueberries

2 cups raspberries

2 tablespoons brown sugar

1 tablespoon all-purpose flour

1 stick of butter, chilled and diced

1 cup brown sugar

1 cup all-purpose flour

1 cup old fashioned oats

1 1/4 teaspoon ground cinnamon

Homemade granola (optional) healthy granola option here

(My secret -I prefer to make some homemade granola to place on top of the baked crumble right before serving – if you chose to do that I think you’ll really enjoy it)

Preheat the oven to 375

Combine the fruit, 1 tablespoon flour and 2 tablespoons of brown sugar.

Combine the remaining flour, brown sugar, butter and cinnamon, cutting the butter with 2 knives, similar to how you would for a pie crust.  You want your crumble to resemble a course meal.  Sprinkle over the fruit (either divided into individual ramekins, or in 1 oven safe dish) and bake for approximately 30 minutes, until bubbly.  Top with extra homemade granola (if using).

This is great served along side of my cinnamon rum ice cream found here

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