2In large bowl, mix together mixed berries, sugar, cornstarch, sherry liqueur and cinnamon. Set aside for 30 minutes.
Prepare crumble as per instructions.
3Butter baking dish and place berry mixture into dish evenly. Sprinkle crumble on top of berries in one layer, covering them completely.
4Bake for 35 minutes and serving at once. Serves 8
1 1/2 sticks (6 oz) very cold unsalted butter, cut into cubes
12 cup sugar
1/2 tsp. salt
3 cups flour
Put butter and sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes.
Add egg and salt and pulse for another two minutes til mixture is smooth.
Add flour and pulse for another minute, til mixture resembles crumbs. Remove mixture from food processor and put in sealed container in refrigerator for at least an hour before using.
Well wrapped, this dough can be stored in freezer for up to 2 months and thawed in refrigerator.
Adding this crumble to any recipe will give your pie an old fashioned taste and look. An added 1/2 tsp. ground allspice or cinnamon gives it extra flavor and aroma.