Plum and Berry Crumble

Recipe and photo courtesy of Sally Vargas (sallyvargas.com)

TOPPING

• ⅔ cup all-purpose flour
• ¼ cup packed light brown sugar
• ⅛ tsp salt
• ½ tsp ground cinnamon
• 5 Tbsp unsalted butter, cut into small cubes, plus extra for the baking dish
• 6 Tbsp old-fashioned rolled oats

FILLING

• 3 Tbsp light brown sugar
• 1 Tbsp all-purpose flour
• ½ tsp ground cinnamon
• ¼ tsp salt
• 5 to 6 plums (1½ lbs), halved, pitted and cut into wedges
• 2 cups blueberries
• 1 cup blackberries
• 1 cup whipped cream or 1 pint vanilla ice cream (for serving)

Prepare the topping: In a bowl with an electric mixer on low speed, mix the flour, sugar, salt and cinnamon until combined. Gradually add the butter pieces and mix until they are pea size, for 2 to 3 minutes. Add the oats; mix to combine.

Center a rack in the oven, then preheat it to 375 F. Butter a 9-inch baking dish.

Prepare the filling: In a large bowl, mix the sugar, flour, cinnamon and salt until blended. Add the fruit; toss to combine.

Transfer the fruit to the baking dish. Spread the topping over the fruit. Set the dish on a baking sheet. Bake for 45 to 50 minutes, or until the fruit juices bubble and the topping is golden. Serve warm with preferred topping. Makes 4 servings.