Berry Cream Crumble

• servings: 15 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

16 ounces strawberries, trimmed and halved

1 pint blueberries

1 pint raspberries

1 pint blackberry

2/3 cup flour

2 cups sugar

4 eggs

1 cup sour cream

1/4 teaspoon salt

1 cup sugar

1 1/2 cups flour

1 cup butter, chilled and cubed

Directions

Preheat oven to 350 degrees.

Layer the berries in a lightly greased 9x13 baking dish. Combine 2/3 c flour, 2 cups sugar, eggs, sour cream, and salt in a medium bowl and mix well. Pour over the fruit.

Mix 1 cup sugar and 1 1/2 cups flour in a separate bowl. Add the cubed butter and mix with your hands until crumbly. Sprinkle over the batter.

Bake at 350 degrees for 50 to 55 minutes or until brown and set.

Serve hot.

Top with vanilla ice cream, if desired.

Refrigerate any leftovers.

Notes

13x9 = 14 cups

9 round = 8 cups

6 round = 4 cups

Multiply recipe by 4/7ths -> 2/3 + full crumble for pie pan

6 in: multiply recipe by 1/3 + 1/2 crumble

Nutrition

• Calories: 522.9
• Total Fat: 21.4
• Saturated Fat: 12.5
• Cholesterol: 112.6
• Sodium: 224.6
• Total Carbohydrate: 80
• Dietary Fiber: 5
• Total Sugars: 57.5
• Protein: 6.1