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Berry Crumble
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Fruit Dessert



  • 3 cups (700 ml) fresh blueberries
  • 3 cups (700 ml) fresh blackberries
  • 1 tbsp (15 ml) fresh lemon juice
  • 8 tbsp (125 ml) granulated sugar, divided
  • 3/4 cup (175 ml) plus 4 tbsp (60 ml) all-purpose flour, divided
  • 1/2 cup (125 ml) firmly packed brown sugar
  • 1/2 tsp (2 ml) cinnamon
  • 6 tbsp (90 ml) butter or margarine, cut into small pieces
  • 1/2 cup (125 ml) chopped walnuts
  • Vanilla ice cream
  • Heat oven to 375 degrees (200 C.).
  • Combine blueberries, blackberries, lemon juice, 6 tbsp (90 ml) granulated sugar and 2 tbsp (30 ml) flour in a large bowl; transfer to 2-quart shallow baking dish.
  • Combine remaining flour and granulated sugar, brown sugar and cinnamon in medium bowl.
  • With pastry blender or 2 knives, cut in butter until crumbly.
  • Stir in walnuts.
  • Sprinkle evenly over fruit.
  • Bake 40 to 45 minutes, until top is brown and fruit is bubbly.
  • Cool on wire rack.
  • Serve warm or at room temperature with vanilla ice cream.

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