Berry Crumble

Berry Crumble is a bit of a variation on a regular 2 crust berry pie. Im a messy cook, and a perfectionist. I want my pies to look perfect. When I make a two crust pie, Im often disappointed. My crimping skills lack perfection. This year for Easter, I decided to give it up and just make a crumb topping for my pie, rather than fight with a second crust. It was so simple and a nice change! Its always a healthy diet habit to include a fruit pie for dessert during the holidays and this pie is loaded with berries and light on the sugar.

Ingredients:

• 4 cups mixed berries (thawed if frozen)
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• 2 Tablespoon lemon juice
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• 1 Tablespoon grated lemon zest
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• 1/2 cup sugar
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• 2 Tablespoons quick-cooking tapioca or cornstarch
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• 1 unbaked pastry shell
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Topping:

• 1/2 cup flour
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• 1/2 cup oats
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• 1/2 cup brown sugar
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• 1/8 teaspoon salt
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• 1 teaspoon cinnamon
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• 1/2 cup chopped nuts (optional)
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• 4 to 6 tablespoons cold butter
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Directions:

• In a large bowl, mix the berries with the lemon juice and zest.
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• Combine the sugar and tapioca or cornstarch. Add to the berries and toss gently until they are well coated. Let them stand for 15 minutes. Add to the pastry shell.
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• Combine the flour, oats, nuts, brown sugar, cinnamon and salt in a small bowl. Cut in the butter until the mix is crumbly. Sprinkle over the filling.
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• Bake at 350 degrees for 45 minutes. Until the filling is bubbling and the top is nicely browned. Cool.
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• Serves 8
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We spend the holidays with good friends. I am always given the job of bringing berry pies, because everyone prefers them to any other pie. I dont think we could function minus a berry pie. This berry crumble was a nice twist on an old favorite that we all enjoyed!

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