In a small mixing bowl, combine all dry ingredients for the crumble before adding the cold cubed butter. Using a pastry cutter, two knives, or your hands, combine until uneven crumbles form and butter is incorporated. Place in your refrigerator to chill while you prepare berry mixture.
In the 10” Fry Pan combine fresh fruit, sugar, and cornstarch. Mix thoroughly.
Spread fruit mixture evenly in the bottom of the pan, then top with the cold crumble mixture. Place in the oven and bake for 25-30 minutes or until fruit is broken down and the crumble mixture is lightly golden. (For best results, place pan on cookie sheet before baking to avoid spillage.)
Allow to cool for 10-12 minutes before serving. Serve with vanilla bean ice cream and a fresh mint sprig and enjoy this berry delicious summer treat!
