Summer Berry Crumble

Crumble:

2 cups all-purpose flour

¾ cup granulated sugar

¾ teaspoon baking powder

¼ teaspoon salt

¾ cup frozen unsalted butter, grated

2 large egg yolks

1 ½ teaspoons Goodman's Pure Vanilla Extract

1 teaspoon apple cider vinegar (plus more if needed)

Berry Filling:

1 cup blueberries

1 cup raspberries

1 cup blackberries

⅓ cup granulated sugar

2 teaspoons cornstarch

2 teaspoons fresh lemon juice

1 teaspoon lemon zest

1. Preheat the oven to 375°F and lightly coat a 2-quart baking dish with cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Grate in the frozen butter, tossing occasionally so it stays coated in the flour mixture.
3. Add the egg yolks and Goodman's Pure Vanilla Extract, mixing with a fork until the mixture starts to come together. Add 1 teaspoon vinegar and mix briefly, then use your hands to gently squeeze the mixture into clumps. It should hold together when pressed but still be crumbly. Add a little more vinegar if needed, then set aside.
4. In another bowl, combine the blueberries, raspberries, and blackberries. Add the sugar, cornstarch, lemon juice, and lemon zest, tossing until everything is evenly coated.
5. Press about half of the crumble mixture into the bottom of the prepared baking dish to form a light crust. Spoon the berry filling evenly over the top, then sprinkle the remaining crumble over the berries, squeezing some into larger clumps.
6. Bake for 40 to 45 minutes, until the top is golden and the berry filling is bubbling. Let cool for about 30 minutes before serving so the filling can set.