Summah time, it’s not quite the same as it was back in high school or college. Work still goes on (although I am enjoying just working and not having to take classes on top of it). But there are still some bonuses of summer even if work still goes on as normal. One, I have gotten some good color out in the sun. Two, BBQs and s’mores. Three, fruit.
Summer brings so much good fresh fruit. And summits you got to take that fruit, bake it, and eat it with lots of vanilla ice cream. This crumble is so simple but such a delicious way to follow up a dinner outside or BBQ. I have made it multiple times, and it never disappoints a crowd. Warm, juicy berry with creamy cold ice cream. Perfection.
When I eat it, it almost feels as good as those days when I did absolutely nothing productive for 3 months in a row.
BLUEBERRY RASPBERRY CRUMBLE
From Cinnamon Freud/my mom
6 cups raspberries and/or blueberries
2 teaspoons flour
1 tablespoon fresh lemon juice
2/3 cup flour
3/4 cup light brown sugar
1/2 cup oats
1/2 teaspoon salt
5 teaspoons butter, cut into small pieces
Preheat oven to 375°F. Grease 9-inch pie pan.
In a large bowl, combine berries, flour, and lemon juice. Pour into pie pan.
In a food processor, add flour, brown sugar, oats, salt, and butter. Pulse until butter form pea-size peaces. Pour and press mixture on top of berries. Bake for 30 minutes, until bubbly. Let cool slightly. Serve warm with ice cream.