Blackberry Crumble

As July starts, our blackberry season comes to an end.

We have had a wonderful harvest this year - more than we could eat in our morning fruit. So I made a crumble, combining the blackberries (which might be olallieberries) with our own blueberries.

Crumbles are far easier to make than pies. A crumbly topping is spread over fresh berries and then baked. It's good with whipped cream or ice cream, or even plain for breakfast.

This crumble has a thick top crust, which I like against the juiciness of the berries. If you prefer more fruit than crust, use less of the topping.

This would be fine made with frozen berries. Defrost them first and pour off some of the juice from the blackberries. Or use mixed berries. With crumbles the possibilities are endless.

We ate our home-grown berry crumble warm with Julie's organic vanilla ice cream on the side. A true summer treat.

Berry Crumble
1 1/4 lbs berries
4 oz butter, softened
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup sugar
1/4 tsp allspice
1/4 tsp cinnamon

Preheat the oven to 350°.

Put the berries in a 6-cup casserole. Sprinkle with a little sugar.

Cut the flour into the butter until it resembles crumbs. Stir in the oats, sugar and spices.

Spread the flour mixture over the berries.

Bake until golden brown on top, and some of the juices are bubbling through, about 30 minutes.

Let cool a little before eating - the fruit will be very hot.

Serves 6. Leftovers are great for breakfast.