Berry Almond Crumble

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

  • 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.

Yum

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 22 Comments

  • Meeta

    I just love this time of year! Berries and fruit – all perfect for crumbles and cobblers. I can totally understand why your dad could not resist the recipe!

  • Keith Prickett

    Elise,
    We have Driscoll strawberries and rasberries (shipped from California) here in Oregon too. I can never stomach them as the strawberries are usually not very fresh or ripe tasting and the rasberries are usually moldy. You are right about getting them from the farmer’s market, except around here we don’t have strawberries year round –only for about a month or so. :-(

    This recipe looks delicious, tell your dad he’s an inspiration!

  • Gary in Massena

    A little fresh whipped cream on top and you’d have the complete Red, White and Blue!

    Happy Independence Day All!

  • Nancy

    I made this last night (fresh strawberries, blueberries and red raspberries) and it is tart but delicious — especially with vanilla ice cream. Very good for breakfast too!

    Perfect for my sister’s birthday or the 4th of July, although there’s not much left today.

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