Easy to make summer dessert with mixed berries and a brown sugar almond crumble topping.
My dessert-obsessed dad was at it again today; He couldn’t resist Melissa Clark’s Berry Crumble recipe he found in the New York Times.
He used fresh strawberries, blueberries and some of our frozen boysenberries.
Perfect for my dad and me, but my mom complained (“Why can’t you make it the way I like it? Why do you always have to make something like this so hot?”)
Mom knows she can bake anything she wants the way she likes, so this conversation didn’t go very far. But check your berries when making this recipe.
Add more or less sugar depending on your preference and how sweet the fruit is.
Berry Almond Crumble
Recipe by Melissa Clark of The New York Times.
Instant tapioca is needed as a thickener. You can do this without it, but it will be pretty fluid. If you don’t have instant tapioca, you can try substituting cornstarch.
ingredients
- Filling:
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8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries
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1 tbsp quick-cooking tapioca
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2 to 3 tablespoons granulated sugar, depending on the sweetness of the berries
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1/2 teaspoon finely grated lemon zest
- Streusel topping:
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1 3/4 cups all-purpose flour
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1/3 cup dark brown sugar
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1/3 cup granulated sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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A pinch of salt
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1/2 cup melted butter
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1/2 cup finely chopped almonds.
method
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Preheat oven to 350°F
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Mix berries with tapioca, sugar, zest:
Place berries in a large bowl and mix with tapioca, sugar, and lemon zest. (Without the tapioca, crumble will be very runny.) Set aside.
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Make the topping:
Whisk together the flour, sugar, spices, and salt in a large bowl. Stir in melted butter and almonds until coarse crumbs form.
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Assemble:
Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form the topping mixture into 1/4-inch to 1/2-inch crumbs and spread onto the cake.
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Bake:
Bake at 350°F until filling is bubbly and topping is light golden, about 45-55 minutes.
Leave to cool for at least half an hour. Serve warm.
