Boysenberry Crumble

Description
Contributed by Indiancuisineandculture Y-Group
 * Serves 6 to 8

Boysenberry filling

 * 3 pints fresh boysenberries, picked over
 * ½ cup orange juice
 * ½ cup sugar
 * 2 tablespoons cornstarch
 * 1 teaspoon ground cinnamon
 * ½ teaspoon grated lime zest

Crumble topping

 * 1 cup all-purpose flour
 * 1 cup quick-cooking rolled oats
 * ½ cup sugar
 * 1 orange, zest grated
 * 1 teaspoon ground cinnamon
 * pinch of nutmeg
 * 6 ounces unsalted butter, chilled and cut into dices
 * ice cream or sorbet, optional

Directions

 * 1) Preheat the oven to 350°F.

Boysenberry filling

 * 1) Lightly grease a shallow baking dish that has a capacity of about 3 quarts and is 2 to 3 inches deep.
 * 2) In a mixing bowl, prepare the boysenberry filling by tossing together the berries, orange juice, sugar, cornstarch, cinnamon and lime zest.
 * 3) Leave at room temperature for 15 minutes.
 * 4) Meanwhile, prepare the crumble topping.

Crumble topping

 * 1) In another mixing bowl, combine the flour, oats, sugar, orange zest, cinnamon and nutmeg.
 * 2) Add the butter.
 * 3) With the paddle attachment of a stand mixer or a hand-held electric mixer on low speed, mix until the butter is fully incorporated into the dry ingredients.

Assembly

 * 1) Lightly stir the berry mixture and spread the fruit and its juices inside the prepared baking dish; it should be about three-quarters full.
 * 2) With your hands, crumble the topping evenly over the filling.
 * 3) Bake in the preheated oven until golden-brown and bubbling, 20 to 25 minutes.
 * 4) Serve hot, warm or at room temperature.
 * 5) Serve with ice cream or sorbet, if desired.