It is now rather chilly and cool where we are. So, I thought of making something warm, suitably served over the fall-wintery days after a meal to keep us feeling fuzzy! Even though the choice of fruit seems rather summer like than winter. Either way, it turned out perfect and was super, yummilicious!

Raspberry & Blueberry Crumble

The Ingredients

For the filling

1 teaspoon unsalted butter, softened for the baking dish

2 cups blueberries

2 cups raspberries

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 cup apple cider or orange juice

1 teaspoon vanilla extract

For the streusel topping

1 cup all-purpose flour

1/2 cup brown sugar

1/2 cup granulated sugar

6 tablespoons unsalted butter, cold and cut into cubes

1/2 cup toasted ground flaxseed

1/2 cup chopped, toasted walnuts

Begin by preheating the oven to 375ºF. Then, using a brush, lightly butter an 8-inch square baking dish.

Next, in a bowl, add the raspberries, blueberries, sugar, cornstarch, cider/orange juice and vanilla. With a spatula, carefully mix the ingredients together, leaving the berries whole. Set them aside

Now, assemble the topping. You can do this 2 ways. Either in a mixing bowl using the paddle or in a bowl using pastry cutter.

If using the mixing bowl and paddles attachment, add flour, sugars, and butter. Next, begin with the mixer on lowest speed and incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. Then, stir in the flaxseed and walnuts.

If using a bowl and pastry cutter, add flour, sugars, and butter into the bowl. Next, with the cutter, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. Then, stir in the flaxseed and walnuts.

At this time, pour the filling into the 8-inch square baking dish and evenly distribute the topping over the fruit mixture. Bake it for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Once done, remove, cool it slightly and serve warm.

(Recipe inspired by Garen Zamarra on Food Network)