Mixed Berry Almond Crunch Crumble

[lsanderson]

Mixed Berry Almond Crunch Crumble

Time: 1 hour 15 minutes

FOR THE FILLING:

8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries

1 tablespoon quick-cooking tapioca (optional)

2 to 3 tablespoons sugar, depending upon sweetness of berries

1/2 teaspoon finely grated lemon zest

FOR THE CRUMBLE TOPPING:

1 3/4 cups all-purpose flour

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup melted butter

1/2 cup finely chopped almonds.

1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

2. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.

3. Pour 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. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve.

Yield: 6 servings.