Berry Almond Crumble

Easy-to-make summer dessert with mixed berries and a brown sugar almond crumble topping.

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Photography Credit: Elise Bauer

My dessert obsessed father was at it again today; he just couldn’t resist this berry crumble recipe he found in the New York Times. He used fresh strawberries, blueberries, and some of our frozen boysenberries.

Our boysenberries tend to be pretty tart, so with the 3 Tbsp of sugar, the crumble ended up rather tart. Perfect for my dad and me, but my mother complained (“why can’t you make it the way I like it? Why do you always have to make things like this so tart?”)

Mom knows she’s welcome to bake anything she wants the way she likes it, so this conversation didn’t go very far. But check your berries if and when you make this recipe.

Add more or less sugar depending on your preference and how sweet the fruit is. By the way, one thing we’ve noticed lately is that the strawberries we get by Driscoll haven’t been very sweet, and don’t have nearly the flavor of the strawberries we get at the farmer’s market or at the local fruit stand.

Happy July 4th!

Berry Almond Crumble Recipe

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  • Yield: Serves 6.

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.

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Recipe by Melissa Clark of The New York Times.

Showing 4 of 9 Comments

  • Alicia*

    Very good! I only had 2 cups of blueberries and 2 cups of strawberries, but used 1 Tbsp of cornstarch. Thickened well and the final result was tasty with vanilla Tofutti. This may be come a July 4th tradition.

  • Courtney

    Thank you for sharing this recipe! I made it last night for my in-laws and they loved it. I used organic strawberries, raspberries, and blueberries. It turned out wonderfully and was a big hit!!

  • Betty

    Driscoll strawberries used to be a premium berry, the best available in the supermarket amd worth the higher price. Sometime in the past few years they ceased to be a type of berry and became a brand. Today they are little different than all the other mass produced strawberries—grown for shipping, not for taste. Our loss.

  • Mar

    Another tip for thickening: A few tablespoons of gelatin. Plain or flavored. For berry pies/crumbles/etc I usually just use some red Jello and it turns out great.

  • Latha

    Any other substitute for tapioca? I’d love to try this… strawberries are flooding the farmer’s market!

    Yes, try using corn starch, the same amount. Should work fine. ~Elise

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Berry Almond Crumble