Berry Almond Crumble


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

Photography Credit: Elise Bauer

My dessert obsessed father was at it again today; he just couldn’t resist this berry crumble recipe by Melissa Clark he found in the New York Times.

He used fresh strawberries, blueberries, and some of our frozen boysenberries.

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Our boysenberries tend to be pretty tart, so with the 3 tablespoons of sugar, the crumble ended up rather tart.

Berry Almond Crumble

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.

Berry Almond Crumble Recipe

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Serves 6

Recipe by Melissa Clark of The New York Times.

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.



  • 8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries
  • 1 Tbsp quick-cooking tapioca
  • 2 to 3 tablespoons 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.


1 Preheat oven to 350°F.

2 Mix berries with tapioca, sugar, zest: In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

3 Make the topping: Whisk together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.

4 Assemble: 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.

5 Bake: Bake at 350°F 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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9 Comments / Reviews

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Did you make it? Rate it!

  1. Christina

    This was amazing! Great for a summer BBQ!

    I changed up the flour for the topping, using 1 cup almond meal, 1/2 cup oat flour, and 1/2 cup oats to add some texture. I also added almond extract and vanilla extract to the topping for a deeper flavor. It was almondelicious and very easy to assemble. I will definitely make this recipe again and again with fresh berries on hand!

  2. arcey

    I made this today for the second time and it was loved by all once again. It’s a marvelous recipe, and so easy!! Tastes especially yummy with lightly sweetened whipped cream.


  3. Reena

    I absolutely love all the deserts your dad likes! I’ve made this lovely berry crumble many, many times and everyone loves it. Especially love the almonds in the crumble. in fact, I now put almonds in all the crumbles I make. Made this with peaches recently and it was really delicious! Thank you thank you for sharing these recipes.


  4. sudu

    I made this with 1 tbsp cornstarch for 1/2 the total amount and it was perfectly set. For the whole amount you might need 2 Tbsp of corn starch, if using. Also sub 1/2 the flour with rolled oats- it leaned more towardsa crisp but was perfect. Liked the additon of lemon zest. Food & Wine has something v similar to this which they named as ‘mixed berry spoon cake’!

  5. 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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