Crunchy Berry Almond Crumble

By Melissa Clark

Updated June 10, 2024

Crunchy Berry Almond Crumble
Jason Henry for The New York Times
Total Time
1 hour 15 minutes
Rating
4(532)
Comments
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The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.

Featured in: A GOOD APPETITE; A Crisp, Made Truly Crisp

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Ingredients

Yield:8 to 10 servings

    For the Filling

    • 8cups mixed berries, such as raspberries, blueberries, strawberries (halved or quartered) and blackberries
    • 2 to 4tablespoons granulated sugar, depending upon sweetness of berries
    • 1teaspoon finely grated lemon zest
    • 1tablespoon quick-cooking tapioca (optional)

    For the Crumble Topping

    • 1⅔cups/208 grams all-purpose flour
    • ⅓cup/70 grams dark brown sugar
    • ⅓cup/67 grams granulated sugar
    • ⅓cup/38 grams sliced almonds, finely chopped
    • 1teaspoon ground cinnamon
    • ½teaspoon ground ginger
    • ⅛teaspoon allspice
    • ⅛teaspoon salt
    • ½cup/8 tablespoons/113 grams melted butter (1 stick)
    • Vanilla ice cream, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

301 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 21 grams sugars; 5 grams protein; 39 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.

  2. Step 2

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

  3. Step 3

    Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into ¾-inch to 1-inch crumbs and spread over cake.

  4. Step 4

    Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.

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Ratings

4 out of 5
532 user ratings
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Comments

Louise

Made a truly delicious gluten-free topping of 1 and 2/3 cups extra fine almond flour (Bob's Red Mill) + 1/2 cup oats (not quick) + 1/2 cup toasted sliced almonds. Remaining ingredients as listed.

feef

I made the almond flour recipe that Louise suggested, added walnuts pecans and almonds as well as oatmeal. Doubled the spices in the topping to kick up the flavor. Rave reviews from picky eaters young and old.

dimmerswitch

Keeper. Made per recipe. Weighed all ingredients where gram weights indicated. 10" cake pan perfect size. Topping not as expected for texture but very good. Re filling: Blue, black and raspberries combo/ used 3 TBSP sugar from 2-4 range and @ 3/4 TBSP tapioca. Seemed just right. Re topping: Took @65 min in my oven to get crispness / color(vs recipe 55 min.). Texture was coarse-sandy not clumps as expected per recipe notes. Crispy & stayed crisp but in fine not coarse crumb.

Park Slope

This was delicious and a big hit with the family. Like others, I only added a tablespoon of sugar to the filling and just the brown sugar to the topping. I used a cup of flour and 2/3 cup oats, chopped the slivered almonds and added some chopped pecans. I added some ros al hanout to the spice mix for the topping. My topping crisped nicely and the combo with the berry filling (blackberry raspberry, blueberry) plus some vanilla ice cream was yummy! So easy to make too!

Laura

This is my favorite dessert ever. I usually make it in the summer with peaches and blackberries. I just chop up whole almonds, love the crunch they add.

Betsy

This has been my go-to berry crisp/crumble since it first appeared in print. It never fails to delight family and friends.

Betsy

Forgot to mention that I use chopped slivered almonds instead of sliced for more crunch.

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