The towers of dark berries have returned to the farmers market and that calls for berry crumble. I will take chocolate anything over a fruit pie, always. But, there is something about the jumble of raspberries, blackberries and blueberries with that buttery oatmeal cookie-like topping that I can’t pass up this time of year. Oh, and it’s super easy to make too, which only helps the cause.

Ingredients:

1 cup blueberries
1 cup blackberries
1 cup raspberries
1/4 cup sugar
2 tablespoons lemon juice
2/3 cup flour
1/2 cup packed brown sugar
6 tablespoons butter, cut into small pieces
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 cup old-fashioned oats

Preheat oven to 375°. Adjust oven rack to upper third. Rinse and drain berries. Toss berries with sugar, lemon juice, and 2 tsp. flour and pour into 9″ glass pie plate. In medium bowl, blend remaining flour, brown sugar, butter, cinnamon, nutmeg and oats with fingers until crumbly. Sprinkle topping over berries. Bake 30 to 35 minutes until fruit is bubbly and top is browned. Serve warm with whipped cream or vanilla ice cream.