Step 1

Preheat the oven to 375 F.

Step 2

Grease a 9-inch cast-iron skillet or baking dish with butter; set aside.

Step 3

In a large bowl, combine fruit, 1/2 cup granulated sugar, 1/2 cup brown sugar, lemon zest, lemon juice, 1 teaspoon ground cinnamon, 1 tablespoon vanilla extract, cornstarch and 1/4 teaspoon kosher salt. Toss together with a large spoon and set aside to make the crumb topping.

Step 4

In a separate bowl, whisk together 1/4 cup granulated sugar, 1 cup brown sugar, 1 teaspoon cinnamon, flour and 1 teaspoon kosher salt. Pour in the melted butter and vanilla extract and, using clean hands, toss to combine, pressing together the flour to create crumbs.

Step 5

Pour the fruit filling into the prepared cast-iron skillet and top with the crumb mixture. Bake in the oven for 40 to 45 minutes, or until the top is golden-brown and the fruit is bubbling. Remove from the oven and wait at least 30 minutes and up to an hour before serving.

Step 6

To serve, distribute amongst the bowls and top with vanilla ice cream and sprinkle with ground sumac. Enjoy!