Cherry Berry Crumble - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Pour the cherry and berry mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly.
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.