Vanilla Berry Almond Crumble (Printable Version)
Vanilla-scented berries under a crunchy almond crumble; sweet-tart, effortless, serves six.
# Ingredient List:
→ Berry Filling
01 - 4 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries, blackberries)
02 - 1/3 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon pure vanilla extract
→ Almond Crumble Topping
06 - 3/4 cup all-purpose flour
07 - 1/2 cup old-fashioned rolled oats
08 - 1/2 cup sliced almonds
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cut into cubes
13 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Lightly butter a 9-inch baking dish and set aside.
02 - In a large bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until the berries are evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
03 - In a separate bowl, whisk together the flour, oats, sliced almonds, brown sugar, cinnamon, and salt. Add the cold cubed butter and vanilla extract. Using your fingers or a pastry cutter, blend the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Scatter the crumble topping evenly over the berry filling, covering the surface completely.
05 - Bake for 35 minutes, or until the topping is deep golden brown and the berry filling is bubbling around the edges.
06 - Allow the crumble to cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
# Expert Advice:
01 -
- The crumble topping gets those golden jagged edges that shatter beautifully when you scoop through with a spoon.
- Berries do all the heavy lifting so you never need to fuss with custards or complicated layers.
- It reheats the next morning under a quick broil and tastes like you made it fresh all over again.
02 -
- If you rush the butter and it softens before baking the topping spreads into a flat sheet instead of craggy crumble.
- Frozen berries release much more liquid than fresh so add an extra half tablespoon of cornstarch to compensate.
03 -
- Freeze the cubed butter for ten minutes before you start and the crumble will come together faster with less melting from your hands.
- Sprinkle a thin layer of ground almonds between the fruit and the topping to absorb extra juices and keep the bottom crisp.