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I tend to go a little overboard with berries in the summer time. Generally we can't get enough of them in our house! We're three people and killing 4lbs. of berries by Wednesday is not unheard of. BUT on this particular week - I guess everyone was over the berries...so they sat, in the fridge...and sat. By Saturday the strawberries very soft and BRIGHT red, the blueberries were ok since they tend to hold up better - none the less they had been in the fridge for a week.
I wasn't about to throw them out. They're expensive! Not to mention I could hear the nuns from school reminding us that tossing food was a sin. I couldn't do it. But what could I do with them to get the family to eat them that wasn't going to be a big project AND wasn't going to wreck a summer diet? Cobbler!
Cobbler is great because it's one of those throw together desserts that doesn't really have to look pretty or be done precisely. It's even served by just scooping it out of whatever container it's in into a bowl. It's baking for the non-baker!
I tossed my berries with some sugar and lemon. Then I created a topping made mostly of oats and nuts. I threw in some flour just to help it come together a bit. A pinch of salt, a heaping spoon of cinnamon (I can never have too much cinnamon) and a stick of butter to bring it all together. Mixed it with my hands and broke it up into pieces on top of the berries. Then I simply baked it until the crumbles were golden brown and crispy to the touch (be careful doing that by the way). Perfection. And the family ate it up.
For the Filling
4 c. mixed berries (blueberries, strawberries, blackberries, raspberries)
1/2 c. sugar
1 tsp. vanilla
zest and juice of 1 lemon
For the Crumble
1 c. rolled oats
1/4 c. flour
2 tbs. brown sugar
1/4 c. pumpkin seeds
1 tbs. cinnamon
pinch of salt
1 stick of butter (softened to room temperature)
Preheat oven to 350°.
Mix berries, sugar, vanilla and lemon. Set aside.
In another bowl combine oats, flour, brown sugar, pumpkin seeds, cinnamon and salt. Add in the butter and use your hand to combine all of the ingredients until everything is being held together by the butter.
Pour your berries into a pie plate or small baking dish. Spread them evenly. Use your hands to break off pieces of the crumble topping and just drop it on top of the berries until you have evenly covered them (they won't be completely covered).
Bake for 1 hour until berries are bubbling and topping is golden brown and crisp. Serve warm or at room temperature with a scoop of vanilla ice cream!