Serves 6 to 8
- 3 cups raspberries (12 ounces)
- 1½ cups blackberries (6 ounces)
- 2 cups blueberries (1 pint)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- Butter-nut crumb topping:
- 2/3 cup unsalted butter
- 1 ¾ cups unsifted flour
- ½ teaspoon baking powder
- 1/3 cup granulated sugar
- ¼ cup sifted powdered sugar
- ½ teaspoon ground cinnamon
- 1 cup coarsely chopped walnuts
- Whipped cream or vanilla ice cream
1. Preheat oven to 375 degrees. Place a piece of aluminum foil on lowest oven rack to catch any drippings. Have ready a 7-by-11-by-1 ½-inch glass baking dish.
2. To make fruit filling: Pick over berries and discard any that are green or mashed. Place berries in baking dish. Combine sugar and cornstarch, then sprinkle over berries. Sprinkle lemon juice on top. Shake the pan to distribute ingredients evenly.
3. To make topping: Cut butter into small pieces and put into a saucepan over medium heat. When there are still a few unmelted pieces remaining, remove from heat and cool until warm.
4. Sift together flour, baking powder, sugars and cinnamon into a large bowl. Add walnuts. Pour in butter and toss with a fork until thoroughly mixed and forming crumbs. Pour over fruit evenly, breaking up larger clumps with your fingers. Do not press the topping into the berries.
5. Place dish on center oven rack and bake about 30 to 35 minutes or until the topping begins to brown and the fruit juices are bubbling. Serve warm with whipped cream or vanilla ice cream.
From "Great Pies & Tarts" by Carole Walter