Categories: Desserts

Ingredients

• For Filling:
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1/3 cup sugar
• 1 tsp lemon zest
• 2 tsp fresh lemon juice
• 2 tsp cornstarch
• Pinch cayenne pepper
• For Crumble:
• 2 cups flour
• 3/4 cup sugar
• 3/4 tsp baking powder
• 1/4 tsp fine salt
• 3/4 cup unsalted butter, frozen
• 1 1/2 tsp vanilla extract
• 2 large egg yolks
• 1 to 2 tsp cider vinegar

Directions

1. ke filling: Preheat oven to 375.

2. Stir together blueberries, raspberries, and blackberries in a bowl. Add sugar, lemon zest, lemon juice, cornstarch and cayenne. Mix until sugar and cornstarch are mostly dissolved.

3. Make Crumble: Whisk together flour, sugar, baking powder and salt in a bowl until thoroughly combined. Using a coarse shredder, grate frozen butter, stopping occasionally to toss shredded butter into flour mixture to coat. Drizzle in vanilla; add egg yolks. Stir with a fork until egg is mostly absorbed. Add 1 tsp vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add 1 tsp additional vinegar if needed to moisten.

4. Spoon about half of crumble into a 2-qt. baking dish. Press down using a flat-bottom cup until well compacted. Spoon and spread filling on top of crumble. Sprinkle remaining crumble over filling, squeezing some into clumps.

5. Bake until top is well browned and filling is bubbly, 40 to 45 minutes. Let cool to room temp, about 30 minutes. Serve with whipped cream.

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