Blueberry and Strawberry Cobbler

Filling:
8 oz fresh blueberries
8 oz fresh strawberries, quartered
1/4 cup mini chocolate chips (optional)
2/3 cup sugar
1 tbsp cornstarch
1/8 tsp fine sea salt
1 tbsp butter, in small pieces

Crumble topping:
3/4 cup flour
1/4 cup brown sugar
1/2 cup rolled oats
1 tsp cinnamon
1/4 cup butter, cut into pieces

Preheat oven to 400 degrees.  You can also use frozen berries but you just need to thaw them first. In a bowl, combine salt, cornstarch and salt. Stir so all is blended together. Add berries and coat. Add to a lightly greased 8x8 or 9x9 glass baking pan. Drop the pieces of butter that add up to 1 tbsp across the pan. Set aside. In a food processor, add all of the crumble ingredients in order. Add the butter last. Pulse until all is blended and resembles a coarse meal. Top the berries with the crumble topping. Bake for about 55 minutes or until the crumble topping is gold brown or the filing is bubbling. Cover the dish with foil if the top browns too quickly while baking.

Goes great with vanilla ice cream!