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- For the Berries:
- 5 ounces raspberries
- 5 ounces blackberries
- 5 ounces blueberries
- ½ cup granulated sugar
- 2 tablespoons brandy (can substitute vanilla extract)
- For the Crumb Topping:
- ⅓ cup light brown sugar
- ¼ cup all-purpose flour
- ¼ cup finely diced candied ginger
- 4 tablespoons unsalted butter, at room temperature, cut into small cubes
- For the Cake:
- 1½ cups all-purpose flour
- ½ cup cornmeal
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon fine sea salt
- 6 tablespoons unsalted butter, at cool room temperature, cut into small cubes
- ⅔ cup whole milk
- 2 eggs
View Full Recipe at Brown Eyed Baker
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