School is just a hop, skip, and a jump away, but in these parts we are still clinging to summer as best we can. Our raspberry plants are just starting to pop with tiny pink specks, and so I thought a berry crumble was in order. Sweet and tart berries, pistachios, and a faint hint of cinnamon make this a perfect end-of-summer treat.

If your berries are tart, you may need to add a bit more sugar to the berry mixture. If you aren’t a fan of pistachios, another nut could be substituted.

• 4 cups strawberries, quartered
• 1 cup raspberries
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• a good pinch of salt
• ½ teaspoon vanilla
• ½ teaspoon lemon juice

Preheat the oven to 374. In a small bowl, mix together the sugar, cornstarch, and salt. In a large bowl mix together the berries, vanilla, and lemon juice. Pour the sugar mixture over the berries and toss to combine. Divide the berry mixture equally between 6 ramekins. Top each ramekin with streusel (recipe follows). Set the ramekins on a baking sheet. Bake 15-20 minutes, until the streusel is golden brown and the fruit underneath is bubbling at the sides. Remove from the oven and let cool slightly. Serve with whipped cream or ice cream.

• 2/3 cup all-purpose flour
• 2/3 cup rolled oats (quick oats will work, too)
• 1/3 cup brown sugar
• 1/3 cup pistachios, chopped
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• 5 tablespoons butter, cold

In the bowl of a standing mixer, mix together the flour, oats, sugar, pistachios, cinnamon, and salt. Add the butter and mix until the butter is worked in and the mixture resembles coarse sand.