Mixed Berry Crumble
Use whatever sort of berries look best at the market in this easy summer dessert, which is equally delicious made with stone fruits such as peaches and nectarines. Serve with a scoop of vanilla ice cream or a dollop of whipped cream if you like.
- 5 lb. (2.5 kg) fresh or thawed frozen assorted berries, such as strawberries, blueberries, raspberries and blackberries
- 6 Tbs. (1 1/2 oz./45 g) cornstarch
- 1/4 cup (1 oz./30 g) almond flour
- Grated zest and juice of 1 lemon
- 1 1/2 cups (11 oz./345 g) firmly packed light brown sugar
- 1 cup (3 oz./90 g) old-fashioned rolled oats
- 3/4 cup (3 oz.90 g) all-purpose flour
- 1/2 cup (2 oz./60 g) shredded dried coconut
- 1/2 cup (2 1/2 oz./75 g) chopped almonds
- 2 tsp. ground cinnamon
- Pinch of salt
- 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cubed
Preheat an oven to 325°F (165°C).
In a large bowl, combine the berries, cornstarch, almond flour, lemon zest and juice, and 3/4 cup (5 1/2 oz./170 g) of the brown sugar. Stir gently to combine. Pour the mixture into a 3 1/2-quart (3.5-l) Dutch oven or baking dish of similar size.
In the bowl of a food processor, combine the rolled oats, all-purpose flour, the remaining 3/4 cup (5 1/2 oz./170 g) brown sugar, the coconut, almonds, cinnamon and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Sprinkle the crumble mixture evenly over the fruit. Bake until the topping is golden and the fruit is bubbly, 55 to 60 minutes. Transfer to a wire rack and let cool 30 minutes to 1 hour before serving. Serves 8.
Williams-Sonoma Test Kitchen