Berry Crisp with Oatmeal Cookie Crumble

¾ cup all purpose flour

¾ cup quick cook oats

¾ cup packed brown sugar

1 teaspoon cinnamon

6 tablespoons cold unsalted butter diced

¼ teaspoon salt

1 pound strawberries hulled and sliced (may substitute frozen)

1 cup blueberries frozen or fresh

½ cup granulated sugar

1 tablespoon lemon juice

3 tablespoons cornstarch

Preheat oven to 350°F.

Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. You may need to use your hands to help it along. Set aside.

Place strawberries and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place in the bottom of a 8” square pan.

Pour the crumble over the top and press down slightly to compact.

Bake for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with whipped or ice cream. Note: if you serve it before it cools and has time to gel, the filling will spill in the pan.