BUMBLEBERRY CRUMBLE

In the summer and early fall, use the plentiful fresh berries, but feel free to use frozen in the winter.

Serves: 6-8

For the topping:

1 1/2 cups (375 ml) old-fashioned oatmeal

1 cup (125 ml) all-purpose or white whole-wheat flour

1/2 cup (125 ml) light brown sugar, firmly packed

1/8 tsp (0.5 ml) fine sea or kosher salt

1/2 cup (125 ml) unsalted butter, cut into

1/2-inch (1-cm) dice

1 tsp (5 ml) vanilla extract

For the filling:

2 cups (500 ml) blackberries

2 cups (500 ml) blueberries

2 cups (500 ml) raspberries

1 cup (250 ml) pitted fresh or frozen cherries, halved

1 tbsp (15 ml) fresh lemon juice

1/3 cup (80 ml) sugar 1 tbsp (15 ml) mild honey

1 tbsp (15 ml) cornstarch or arrowroot powder

1. Preheat oven to 350 F (175 C). Generously spray a 3-quart (3-L) baking dish with non-stick cooking spray.

2. For the topping: In a medium bowl, combine the oatmeal, flour, sugar and salt. Using a pastry cutter, work in the butter until the mixture is crumbly and the butter pieces are pea-size. Stir in the vanilla.

3. For the filling: In another medium bowl, toss the blackberries, blueberries, raspberries, cherries and lemon juice together.

4. Sprinkle in the sugar, add the honey and cornstarch (or arrowroot powder), and, using a wood spoon, stir to combine.

5. Spoon the fruit into the prepared baking dish and then top as evenly as possible with the oatmeal mixture.

6. Bake for 35-45 minutes, or until fruit starts to bubble around the edges and the topping turns golden brown.

7. Transfer to a wire rack and let cool for 15-20 minutes before serving.