Summer Berry Crumbles

I apologize that this post has no pictures. I was so busy getting things on the table for our Thank You Dinner that I neglected to take any decent shots of the food I was serving. But trust me when I say it was a very pretty dish, both to prepare with the fresh berries, and to eat with the crumble and whipped cream on top.

This originally comes from one of my favorites, Ina Garten in Barefoot Contessa at Home. I adjusted a few of the ingredients, most notably taking out peaches and adding more berries; as well as the amounts of things like the crumble to account for the extra fruit. This resulted in a tart dessert with a buttery crust on top - perfect for summer! I would recommend baking this no more than 24 hours in advance, otherwise the crumble will get a little soggy. Serve with fresh whipped cream or vanilla ice cream - yum!

Summer Berry Crumbles
adapted from Ina Garten
Makes about 8 servings

Berries
4 pints mixed berries, washed, dried and sliced if necessary (I used a 2 pints strawberries, and 1 pint each blueberries and blackberries)
2 teaspoons grated lemon zest
2-3 tablespoons freshly squeezed lemon juice (juice of one lemon)
1/2 cup plus 3 tablespoons granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour

Crumble
1 1/2 cups all-purpose flour
1/3 cup plus 3 tablespoons granulated sugar
1/4 cup plus 2 tablespoons light brown sugar, lightly packed
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 sticks (12 tablespoons) cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter or spray (with baking cooking spray) and 13 x 9 baking dish.

Combine all of the berry ingredients in a large bowl. Gently mix until blended and allow mixture to sit for 5 minutes. Transfer the berry mixture into prepared baking dish.

Combine all of the crumble ingredients in a medium bowl. Rub mixture with your fingertips until it is in big crumbles (so that the butter is evenly distributed and not in big chunks). Sprinkle evenly over the fruit. Bake in oven for 45-50 minutes, until top is browned and juices are bubbling.

Serve warm or at room temperature. Top with whipped cream or ice cream if desired.