Blackberry Almond Crumble Recipe

Instant tapioca is needed as a thickener. You can make this without it, but it will be quite runny. If you don’t have instant tapioca, you can try substituting corn starch.

Serves: 6
Preparation Time:
Cooking Time:

What you will need:

Filling:

  • 8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries
  • 1 Tbsp quick-cooking tapioca
  • 2 to 3 Tbsp granulated sugar, depending upon sweetness of berries
  • 1/2 teaspoon 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 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • A pinch of salt
  • 1/2 cup melted butter
  • 1/2 cup finely chopped almonds

What to do:

  1. Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.
  2. Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.
  3. 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. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour. Serve warm.

Credits

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