Vanilla Almond Berry Crumble (Printable Version)

Juicy mixed berries topped with a crisp vanilla-almond oat crumble - golden and perfect with ice cream.

# Ingredient List:

→ Berry Filling

01 - 4 cups mixed berries (fresh or frozen — blueberries, raspberries, blackberries, or strawberries)
02 - 1/3 cup granulated sugar
03 - 1 tablespoon cornstarch
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon fresh lemon juice

→ Almond Crumble Topping

06 - 1 cup all-purpose flour
07 - 2/3 cup rolled oats
08 - 2/3 cup sliced almonds
09 - 1/2 cup cold unsalted butter, cubed
10 - 1/3 cup packed light brown sugar
11 - 1/4 teaspoon salt
12 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease a 9-inch baking dish with butter or nonstick spray.
02 - In a large bowl, combine the mixed berries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the berries are evenly coated, then spread the mixture uniformly across the bottom of the prepared baking dish.
03 - In a separate bowl, whisk together the flour, rolled oats, sliced almonds, brown sugar, and salt. Add the cold cubed butter and vanilla extract. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with a few larger clumps throughout.
04 - Sprinkle the crumble topping evenly over the berry filling, covering the surface as uniformly as possible.
05 - Bake on the center rack for 35 minutes, or until the topping is deep golden brown and the berry filling is bubbling around the edges.
06 - Remove from the oven and let the crumble rest for at least 10 minutes before serving. Serve warm, accompanied by vanilla ice cream or freshly whipped cream if desired.

# Expert Advice:

01 -
  • The contrast of jammy bubbling berries against a shattering crisp topping is the kind of thing that makes people close their eyes when they take a bite.
  • It forgives almost every mistake, even slightly burnt edges just taste like caramel.
02 -
  • If you use frozen berries, do not thaw them first, the frozen fruit actually holds its shape better during baking and releases its juices at just the right pace.
  • A pinch of cinnamon in the crumble topping changes the entire mood of the dessert in the best possible way, especially in autumn.
03 -
  • Your butter should be so cold that your fingers ache while pressing it in, that discomfort is the price of a truly crisp topping.
  • Let the baked crumble sit those full ten minutes before serving, the filling goes from soupy to luscious in that short window.

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