Vanilla Berry Almond Crumble (Printable Version)
Sweet berry layer with golden almond oat crumble, ready in under an hour.
# Ingredient List:
→ Berry Filling
01 - 17.6 oz mixed berries (fresh or frozen — blueberries, raspberries, or strawberries)
02 - 1/4 cup granulated sugar
03 - 1 tablespoon cornstarch
04 - 1 teaspoon vanilla extract
→ Almond Crumble Topping
05 - 3/4 cup plus 1 tablespoon all-purpose flour
06 - 3/4 cup rolled oats
07 - 1/3 cup cold unsalted butter, cubed
08 - 1/4 cup packed brown sugar
09 - 1/4 cup sliced almonds
10 - 1/2 teaspoon ground cinnamon
11 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease an 8-inch baking dish.
02 - In a large mixing bowl, toss the mixed berries with granulated sugar, cornstarch, and vanilla extract until evenly coated. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
03 - In a separate bowl, combine the flour, rolled oats, brown sugar, sliced almonds, cinnamon, and salt. Add the cold cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Evenly scatter the crumble topping over the berry filling, covering the surface as uniformly as possible.
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 on its own or accompanied by vanilla ice cream or freshly whipped cream.
# Expert Advice:
01 -
- The topping stays crunchy even after a day in the fridge, which means excellent leftovers for breakfast with a spoonful of yogurt.
- Frozen berries work beautifully here, so you never have to wait for berry season to make it.
02 -
- If you pile the crumble topping too thickly in the center, the middle will stay powdery while the edges burn before the fruit bubbles.
- Tasting your berries before adding sugar tells you everything because a tart batch needs a little more and a sweet batch needs less.
03 -
- Keep your butter in the refrigerator until the exact moment you need it because even slightly softened butter will make the topping greasy instead of crumbly.
- Press a small handful of the crumble together in your palm and then break it apart over the dish to create a mix of fine and chunky pieces for the best texture contrast.