Best Mixed Berry Almond Crunch Crumble Recipes

MIXED BERRY ALMOND CRUNCH CRUMBLE

Mixed Berry Almond Crunch Crumble image

Make and share this Mixed Berry Almond Crunch Crumble recipe from Food.com.

Provided by Mrs. Grosh

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 cups fresh mixed berries (blueberries, raspberries, blackberries, strawberries)
1 tablespoon quick-cooking tapioca
2 -3 tablespoons sugar, depending upon sweetness of berries
1/2 teaspoon finely grated lemon zest
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
1/8 teaspoon salt
1/2 cup melted butter
1/2 cup finely chopped almonds

Steps:

1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest (without tapioca, crumble will be very runny). Set aside.
2. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.
3. Pour 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 caike. Bake until filling bubbles and topping is light golden, about 55 inutes. Let cool slightly. Serve.

Nutrition Facts : Calories 781.8, Fat 22.3, SaturatedFat 10.3, Cholesterol 40.7, Sodium 251.2, Carbohydrate 141.6, Fiber 8.8, Sugar 29.8, Protein 11.1

MIXED BERRY ALMOND CRUNCH CRUMBLE

MIXED BERRY ALMOND CRUNCH CRUMBLE image

Categories Berry Dessert Bake Summer

Yield 6 servings

Number Of Ingredients 14

Ingredients

FOR THE FILLING:
8 c. mixed berries (raspberries, blackberries, strawberries, blueberries)
1 Tbs. quick-cooking tapioca
2-3 Tbs. sugar, depending upon sweetness of berries
1/2 tsp. finely grated lemon zest
FOR THE TOPPING:
1 3/4 c. all-purpose flour
1/3 c. dark brown sugar
1/3 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. salt
1/2 c. melted butter
1/2 c. finely chopped almonds, optional

Steps:

1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca, sugar, and lemon zest. Set aside. 2. To make topping, in a large bowl, whisk together flour, sugars, spices, and salt. Stir in butter and almonds, if using, with a fork. Coarse crumbs will form. 3. Pour filling into a 9-inch square glass 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 55 minutes. Let cool slightly. Serve.

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