Crunchy Berry Almond Crumble
The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.
- Total:
- Serves: 8 persons
Ingredients
- 8cups mixed berries, such as raspberries, blueberries, strawberries (halved or quartered) and blackberries
- 2to 4 tablespoons granulated sugar, depending upon sweetness of berries
- 1teaspoon finely grated lemon zest
- 1tablespoon quick-cooking tapioca (optional)
- 1 ⅔cups/208 grams all-purpose flour
- ⅓cup/70 grams dark brown sugar
- ⅓cup/67 grams granulated sugar
- ⅓cup/38 grams sliced almonds, finely chopped
- 1teaspoon ground cinnamon
- ½teaspoon ground ginger
- ⅛teaspoon allspice
- ⅛teaspoon salt
- ½cup/8 tablespoons/113 grams melted butter (1 stick)
- Vanilla ice cream, for serving (optional)
Instructions
Step 1
Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.Step 2
To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.Step 3
Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.Step 4
Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.