Ingredients:

3 Cups Raspberries

3 Cups Blackberries

1/4 Cup Rum

3/4 Cup Sugar

6 Tbsp Cornstarch

Instructions:

In a ziplock bag, add the berries and rum and refrigerate for 1 hour

Remove from refrigerator and strain for 10 minutes (keep reserved rum for sauce)

Combine the sugar and cornstarch and whisk together.

Add the marinated berries to the cornstarch mixture and toss together.

Place the berries in six 6 oz ramekins and spoon any additional cornstarch mixture on top of the berries, then distribute evenly.

Topping

Ingredients:

1 Cup Flour

1/2 Cup Light brown sugar

1/2 Cup Unsalted butter, cut into pea sized pieces

1/2 Cup Almond paste, cut into pea sized pieces

Instructions:

Preheat the oven to 350° F.

In a mixing bowl add the flour and brown sugar.

Using a fork, mix together.

Add the butter and almond paste.

Using the fork, cut the butter and almond paste into the flour mixture.

Cut until it all comes together and crumbles when squeezed together with your hands.

Sprinkle the mixture evenly over the ramekins and place on a baking tray.

Cook for 30 minutes or until the crumble is golden brown and the fruit mix is bubbling.

Remove from the oven and let cool for 10 minutes. Serve with  Vanilla Rum Sauce and a scoop of vanilla ice cream (optional).

Vanilla Rum Sauce

Ingredients:

2 Tbsp Cornstarch

1/2 Cup Sugar

1/4 Cup Butter, unsalted

3 Cups Heavy cream

1 tsp Vanilla extract

Reserved Rum, from the filling

Instructions:

In a small bowl, combine the cornstarch and sugar and stir together with a fork.

In a small saucepan, add the butter on medium heat and melt.

Add the cornstarch mixture and whisk until combined, then simmer for 2 minutes.

Whisk in the cream and bring to a boil, whisking constantly.

Reduce to a simmer, stirring often until the sauce thickens (about 5 minutes), stirring constantly.

Remove from heat and stir in the vanilla extract and reserved rum.

Serve warm with the crumble.