Preheat oven to 350 degrees.
Make the crumble with your hands by mashing together the soft butter, sugar, flour and rosemary.
In a large bowl, mix the berries, 1/2 cup sugar, cornstarch and lemon juice. Pour into a 9x13 glass pan. Crumble the topping over the berry mixture.
Bake for 1 hour on a cookie sheet until the topping is brown and the fruit is bubbly. Serve warm with vanilla ice cream.
Make the crumble with your hands by mashing together the soft butter, sugar, flour and rosemary.
In a large bowl, mix the berries, 1/2 cup sugar, cornstarch and lemon juice. Pour into a 9x13 glass pan. Crumble the topping over the berry mixture.
Bake for 1 hour on a cookie sheet until the topping is brown and the fruit is bubbly. Serve warm with vanilla ice cream.
