Berry Almond Crumble

berry almond crumble

Berry Almond Crumble

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Cuisine American
Servings 6 People



  • 1 Cup mixed fresh berries: blueberries, raspberries, blackberries, strawberries
  • 2 Tbsp quick-cooking tapioca
  • 2 Tbsp granulated sugar, depending upon sweetness of berries
  • 1/2 Tsp finely grated lemon zest

Crumble Topping

  • 1 3/4 Cups all-purpose flour
  • 1/3 Cup dark brown sugar
  • 1/3 Cup granulated sugar
  • 1 Tsp ground cinnamon
  • 1/2 Tsp ground ginger
  • 2 gms salt
  • 1/2 Cup melted butter
  • 1/2 Cup finely chopped almonds.


1. Preheat oven to 350°F

2. Mix berries with tapioca, sugar, zest:

In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

3. Make the topping:

Whisk together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.

4. Assemble:

Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake.

5. Bake:

Bake at 350°F until filling bubbles and topping is light golden, about 45-55 minutes.
Let cool at least half an hour. Serve warm.

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