CRUNCHY BERRY ALMOND CRUMBLE

Crunchy Berry Almond Crumble image

The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.

Provided by Melissa Clark

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

8 cups mixed berries, such as raspberries, blueberries, strawberries (halved or quartered) and blackberries
2 to 4 tablespoons granulated sugar, depending upon sweetness of berries
1 teaspoon finely grated lemon zest
1 tablespoon quick-cooking tapioca (optional)
1 2/3 cups/208 grams all-purpose flour
1/3 cup/70 grams dark brown sugar
1/3 cup/67 grams granulated sugar
1/3 cup/38 grams sliced almonds, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon salt
1/2 cup/8 tablespoons/113 grams melted butter (1 stick)
Vanilla ice cream, for serving (optional)

Steps:

Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 34 milligrams, Sugar 20 grams, TransFat 0 grams