The finished dish has a certain comforting homeyness about it. As my son-in-law said, "It tastes like something a Great Aunt Ethel would make."** Nothing novel or new-fangled, just old-fashioned goodness. Serve it warm, with memories.... -LuAnn
2 rounded cups berries (I used an unsweetened frozen berry mix – blueberries, strawberries, raspberries, blackberries)
1/2 cup sugar
1/2 cup water
2 Tablespoons cornstarch
1/4 teaspoon cinnamon (or less)
1/4 teaspoon nutmeg (or less)
Crumb base and topping:
1 cup firmly packed brown sugar
3/4 cup softened margarine
1 teaspoon vanilla
2 cups flour
1 cup oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 375 degrees.
In a small saucepan, stir all of the filling ingredients together; cook over medium heat until thickened, stirring occasionally, then set aside.
Meanwhile, to make the crumb base and topping, cream the brown sugar, margarine and vanilla together.
In a separate bowl, stir together the flour, oatmeal, baking soda and salt. Mix into the creamed mixture until crumbly.
Press half the crumbly mixture firmly and evenly into the bottom of a 9x9-inch (or equivalent size) non-aluminum baking pan.
Spread the thickened berries over the base.
Sprinkle the remaining crumbly mixture evenly over the berries, then press down lightly.
Bake for 30 to 35 minutes, or until the fruit filling is bubbling up in spots and the crumble topping is golden brown.
Serve warm or cooled.
**He also said he'd like to eat the whole panful! :)
Source: Loosely adapted by LuAnn Bermeo from www.acakebakesinbrooklyn.com. (Photo is from the website - but mine looked very similar).