Cherry Berry Crumble

• Topping
• 1 cup unsalted butter, cold, cut into small pieces, plus more for baking dish
• 2 1/4 cups all-purpose flour
• 3/4 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon mace (or nutmeg)
• 1/4 teaspoon salt
• 1/2 cup old fashioned oats
• Filling
• 2 cups berries (I used blueberries)
• 3 lbs cherries, pitted (thawed and drained frozen cherries also works well)
• 1/2 lemon, juice of
• 1 teaspoon pure vanilla extract
• 1/2 cup dark brown sugar
• 2 tablespoons flour
• 1/4 teaspoon salt

1. Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
2. Make Topping: In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
3. Make Filling: In a large bowl toss together berries, cherries, lemon juice, vanilla extract, 1/2 cup brown sugar, 2 tablespoons flour, and 1/4 teaspoon salt to combine.
4. Pour the cherry and berry mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly.
5. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crumble warm or at room temperature, topped with vanilla ice cream or whipped cream, as desired.

topping, unsalted butter, flour, brown sugar, granulated sugar, ground cinnamon, mace, salt, oats, filling, berries, cherries, lemon, vanilla, dark brown sugar, flour, salt

Taken from www.food.com/recipe/cherry-berry-crumble-463690 (may not work)