Berry Almond Crumble (photo)

Berry Almond Crumble

Instant tapioca is needed as a thickener. You can make this without it, but it will be quite runny. If you don't have instant tapioca, you can try substituting corn starch.

Ingredients

Filling:

  • 8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries
  • 1 Tbsp quick-cooking tapioca
  • 2 to 3 Tbsp granulated sugar, depending upon sweetness of berries
  • 1/2 teaspoon finely grated lemon zest

Crumble Topping:

  • 1 3/4 cups all-purpose flour
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • A pinch of salt
  • 1/2 cup melted butter
  • 1/2 cup finely chopped almonds.

Method

1 Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

2 Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.

3 Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour. Serve warm.

Main Ingredients

Course

Type

Cuisine