Strawberry Blueberry Crumble

Yum! This is a delicious and easy summer dessert. We used strawberries and blueberries, but it would be great with any mix of fruit. The crumble topping is delicious and it's so easy because you don't have to make crust - the whole thing takes about an hour start to finish. The baking soda in the crumble is from Smitten Kitchen. It really makes it puff up and get nice and crunchy. Will definitely make this again, maybe in individual ramekins. 

Ingredients:

Filling 

2 cups strawberries, hulls removed and cut in half

2 cups blueberries

1/2 cup sugar

3 tbsp corn starch 

Pinch of salt

2 tbsp balsamic vinegar

1/2 tsp vanilla

Crumble

1 stick of butter, melted

1 1/3 cups flour

3 tbsp sugar

3 tbsp brown sugar

1 tsp baking powder

Pinch of salt

1/2 cup rolled oats

Directions:

Preheat the oven to 375. 

In a bowl, mix up all the filling. Add more sugar if needed. Pour into a pie tin, trying to evenly distribute the berries. 

Melt the butter and mix up with all the crumble ingredients. There should be some big clumps.

Evenly distribute the crumble in top of the berries trying to cover it completely. 

Put the pie tin on a foil-lined baking sheet (it will bubble over) and pop in the oven for 40-50 minutes until bubbling and golden brown.

Serve warm with vanilla ice cream.