Oven Temperature: 400°F/200°C, 425°F/220°C if not using a Pyrex dish
Baking Time: 30 to 40 minutes
Baking Equipment:
One 8 by 2 inch square baking dish, preferably Pyrex, no preparation needed
CRUMB TOPPING (Makes 123 grams/almost 1 cup):
28 grams/2 tablespoons unsalted butter
4 grams/2 teaspoons, loosely packed lemon zest, finely grated
6 grams/½ tablespoon sugar
25 grams/⅓ cup rolled oats
a pinch fine sea salt
36 grams/¼ cup plus 2 teaspoons (lightly spooned into the cup and leveled off) bleached all-purpose flour
¼ teaspoon (1.2 ml) pure vanilla extract
BERRY FILLING
175 grams/¾ cup plus 2 tablespoons sugar
36 grams/4 tablespoons cornstarch
a pinch fine sea salt
6 grams/1 tablespoon, loosely packed lemon zest, finely grated (about 2 lemons)
510 grams/4½ cups raspberries
255 grams/1¾ cups blueberries
63 grams/¼ cup (59 ml) lemon juice, freshly squeezed and strained (about 2 lemons)
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