Crunchy Berry Almond Crumble
Updated June 9, 2024
Jason Henry for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
FOR THE FILLING
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)
FOR THE CRUMBLE TOPPING
1 ⅔ cups/208 grams all-purpose flour
⅓ cup/70 grams dark brown sugar
⅓ cup/67 grams granulated sugar
⅓ cup/38 grams sliced almonds, finely chopped
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon allspice
⅛ teaspoon salt
½ cup/8 tablespoons/113 grams melted butter (1 stick)
Vanilla ice cream, for serving (optional)
Nutritional analysis per serving (8 to 10 servings)
44 grams carbs; 27 milligrams cholesterol; 301 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 7 grams fiber; 39 milligrams sodium; 5 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
- Step 2
To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
- Step 3
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 ¾-inch to 1-inch crumbs and spread over cake.
- Step 4
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.
Private Notes
Comments
Made a truly delicious gluten-free topping of 1 and 2/3 cups extra fine almond flour (Bob's Red Mill) + 1/2 cup oats (not quick) + 1/2 cup toasted sliced almonds. Remaining ingredients as listed.
I made the almond flour recipe that Louise suggested, added walnuts pecans and almonds as well as oatmeal. Doubled the spices in the topping to kick up the flavor. Rave reviews from picky eaters young and old.
Keeper. Made per recipe. Weighed all ingredients where gram weights indicated. 10" cake pan perfect size. Topping not as expected for texture but very good. Re filling: Blue, black and raspberries combo/ used 3 TBSP sugar from 2-4 range and @ 3/4 TBSP tapioca. Seemed just right. Re topping: Took @65 min in my oven to get crispness / color(vs recipe 55 min.). Texture was coarse-sandy not clumps as expected per recipe notes. Crispy & stayed crisp but in fine not coarse crumb.
One of the faster recipes for a crumble - works with stone fruit as well. Cardamon once and a keeper.
This was delicious and a big hit with the family. Like others, I only added a tablespoon of sugar to the filling and just the brown sugar to the topping. I used a cup of flour and 2/3 cup oats, chopped the slivered almonds and added some chopped pecans. I added some ros al hanout to the spice mix for the topping. My topping crisped nicely and the combo with the berry filling (blackberry raspberry, blueberry) plus some vanilla ice cream was yummy! So easy to make too!
This is my favorite dessert ever. I usually make it in the summer with peaches and blackberries. I just chop up whole almonds, love the crunch they add.