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Berry crumble

Berry crumble

Adapted from multiple recipes.

  • 8 servings
  • 20 minutes
  • 45 minutes

Ingredients

Topping

  • 1/2 cup (100 g) granulated sugar
  • ~1 cup (?? g) all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup sliced almonds
  • 1/2 tsp fine salt
  • 1/4 tsp cinnamon
  • 2/3 cup (152 g) unsalted butter, melted and slightly cooled

Filling

  • 1 lemon, zested and juiced
  • 6 cups berries (mix of blueberries, blackberries, raspberries, or all blueberries)
  • 1/4 cup (50 g) granulated sugar (or more if berries not very sweet)
  • 1 1/2 tbsp cornstarch

Directions

  1. Preheat oven to 375 F.
  2. Mix dry ingredients for topping in a medium bowl (sugar, flour, oats, almonds, salt, cinnamon). Drizzle in melted butter while tossing with a fork, to form clumps. Do not overmix! Add more flour as needed. Place into refridgerator until ready for bake.
  3. Zest and juice lemon into a large bowl. Mix sugar and cornstarch in a small bowl, then add mixture and berries to lemon and toss to combine.
  4. Grease a 9x13 glass/ceramic dish. Spread the berries evenly across the bottom, then crumble the topping across the berries. Press lightly on the topping to adhere with the berries.
  5. Bake until bubbling and browned on the top, 40 to 45 minutes. Let cool for 15 minutes, then serve with vanilla ice cream.