Vanilla Berry Almond Crumble (Printable Version)
Golden baked berry dessert with vanilla-almond crumble topping
# Ingredient List:
→ Berry Filling
01 - 17.6 oz mixed berries (fresh or frozen — strawberries, blueberries, raspberries, blackberries)
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 - 3/4 cup rolled oats
08 - 1/3 cup packed light brown sugar
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon kosher salt
11 - 7 tablespoons cold unsalted butter, cubed
12 - 1/2 cup sliced almonds
13 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the mixed berries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the berries are evenly coated. Spread the mixture in an even layer across the bottom of the prepared baking dish.
03 - In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cubed cold butter and vanilla extract. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Fold in the sliced almonds.
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 juices are bubbling around the edges.
06 - Allow the crumble to rest for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
# Expert Advice:
01 -
- The contrast between that shattering, buttery topping and the saucy, wine-dark berries underneath is the kind of thing that makes people close their eyes when they take a bite.
- It forgives almost every mistake: use frozen, use fresh, swap the berry mix, and it still comes out looking like you tried much harder than you did.
02 -
- If you toss frozen berries in the sugar mixture and then let them sit too long before baking, they will release a flood of liquid and your crumble will swim in soup.
- Overworking the butter into the crumble is the fastest way to end up with a dense, cookie-like lid instead of something that shatters delicately when you spoon through it.
03 -
- Keep your butter in the refrigerator until the exact moment you need it, and if your kitchen is hot, chill the finished crumble mixture for ten minutes before scattering it over the berries.
- A few extra sliced almonds scattered on top in the last five minutes of baking give you a beautifully toasted look without any risk of burning.