// Blueberry Blackberry Bake

If nothing else, do ensure your fair share of dessert this long weekend— and hopefully a warm one with a chilled whipped topping for a fun balance. Fresh, juice-bursting market blueberries and blackberries with a light and nutty crumbly topping for our holiday dessert: Blueberry Blackberry Bake. Gently rinsed berries and clean fingers do all of the work, practically... so while Mr. Turkey/Roast does 'his' thing in the oven, you can layer this just-right (not too sweet), the berries are in charge bake, on a side counter with the kids. They may even take over once they see the ingredients and recipe card out on display.😇 "Nana, I'm doing adding." :) Have no fear; keep a watchful eye. :) 'Looking forward to streaming this new release too. Have a safe and wildly-playful Thanksgiving weekend, at home! ~xx

'Enjoyed ♫ this soothing and intriguing track this week; and this new series... :)

Nuages - Dreams HD

Here's what you'll need...

For the filling:

2 cups fresh blueberries (rinsed and drained)

1 cup fresh blackberries (rinsed and drained)

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

2 tablespoons all-purpose four

2 tablespoons superfine granulated sugar

1/2 teaspoon ground cinnamon

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For the topping:

1/2 cup all-purpose flour

1/2 cup + 1 tablespoon superfine granulated sugar

pinch of fine table salt

1/2 stick (4 tablespoons) unsalted cold butter, diced

1/2 cup slivered almonds

Vanilla Bean ice cream (optional, but go-for-it)

Directions:

Prep Notes: I used organic white rice flour to make this bake gluten-free.

Lightly grease a small to medium baking dish. I used my 9 1/2 x 6 1/2 x 2" oval.

Toss the berries with the lemon juice and zest. Set aside.

In a medium-sized bowl, whisk the sugar, flour, and ground cinnamon. Lightly toss with the blueberries to evenly coat. Add to the greased baking dish.

***Set oven to 350 F.

To a separate bowl, add the flour, sugar, salt, and diced butter. Using clean hands blend in the butter cubes to a crumbly mass.

Spread the crumbly topping over the fruit, covering evenly. Sprinkle the slivered almonds over the top.

Bake in the oven (centre-rack) for 45 minutes. The berries will bubble at the edges and the crumbly topping and almonds will become golden brown.

Remove from the oven and allow it to relax for say 20 - 30 minutes. The bake will thicken as it cools.

Serve warm with a generous scoop of Vanilla Bean ice cream. Enjoy!~