Crumbled with berries

In a large bowl, prepare the dough by working gently with your fingertips chopped butter with 125 g brown sugar and flour.

You have to get a grainy consistency.

Let it stand in a cool place, but not in a refrigerator for about half an hour.

Meanwhile wash, remove the stalk and grainy currant, raspberries, strawberries, blueberries.

Collect the fruit in a high-walled baking dish, sprinkle with the remaining sugar and stir.

Pour over the pasta then another crumbled.

Bake in preheated oven at 180 degrees for half an hour or until the surface has a uniform golden color.

Serve the cake warm in the same pan.

Accompanying wines: Alto Adige DOC Rosa Moscato, Aleatico Di Gradoli DOC, Nasco Di Cagliari "Liquoroso Dolce" DOC.