Strawberry Raspberry Crumble

Ta-da! This dessert has been my go-to for this Thanksgiving season.  

Between my husband and I, we have three Thanksgiving events to attend each year. My in-laws are divorced, so we have two parties to attend on my husband’s side. To add to that, we also have my parents’ Thanksgiving celebration to attend. I’ve doubled the regular amount of recommended topping for this recipe, so it is extra decadent for the holidays. This dessert is impressive, easy, delicious, and cheap! 

You’ll need: 

1 package frozen strawberries 

1 package frozen raspberries 

2 tablespoons cornstarch 

1/2 cup white sugar 

1 1/2 cups old fashioned oats 

1 1/2 cups brown sugar 

2/3 cup flour 

1 teaspoon baking powder 

Pinch of cinnamon, to taste 

Pinch of salt 

1 stick butter, melted 

Preheat oven to 350. 

For the filling, combine first four ingredients and set aside. You can either thaw your fruit or not, whatever you like. 

For the topping, combine all dry ingredients in a separate bowl and whisk to combine. 

Drizzle in the butter until clumps easily stick together when pressed. It should be wet and crumbly. 

Lay your fruit out on the bottom of a lasagna or brownie pan. Top with big crumbles of topping, trying to cover all of the fruit underneath. Make sure it is a pretty even layer on top. 

Bake at 350 for 30-40 minutes until the top is nicely browned and the bottom is nice and juicy. Let sit at least 10 minutes before serving. 

Top with ice cream if you so choose!