Berry Crumbles

Ingredients:

For the fruit:

• 1 pint fresh raspberries
• 1 pint fresh blackberries
• 2 cups fresh strawberries, sliced
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/3  cup all-purpose flour

For the crumble:

• 1 1/2 cups all purpose flour
• 3/4 cup granulated sugar 
• 3/4 cup light brown sugar, lightly packed 
• 1/2 teaspoon salt 
• 1 cup old-fashioned oatmeal 
• 1/2 pound (2 sticks) cold unsalted butter, diced

Directions: 

1. Preheat oven to 350 degrees.
2. Place the fruit in  a large bowl and toss gently with zest, juice, sugar and flour.  Allow mixture to sit for 5 minutes.  Spoon the mixture into ramekins.  
3. For the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixture fitted with a paddle attachment or food processor.  Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles.  Sprinkle evenly over the fruit, lightly packing and covering the fruit completely.  
4. Place  the ramekins on a sheet pan lined with parchment paper and bake for 40-45 minutes, until the tops are browned and fruit is bubbly. Serve warm or at room temperature.

*Note: The juicier the fruit (such as peaches), use more flour.  Use 1/2 cup of flour instead of 1/3 cup of flour.