Ingredients:

  • 6 cups (880g) fresh black raspberries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/2 tsp (2.5g) ground cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish with butter or non-stick spray.
  2. In a large bowl, gently toss the black raspberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Transfer the mixture to the prepared baking dish and spread evenly.
  3. In the same bowl, combine flour, rolled oats, brown sugar, and cinnamon. Add the chilled, cubed butter and use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized lumps.
  4. Spoon the crumble evenly over the berries, pressing down slightly. Bake for 30 minutes until the fruit juices are bubbling and the topping is a deep, mahogany gold.