Blackberry Almond Crumble
Why I Love This Recipe
"No pain, no gain," my childhood self grumbled each June as our family minivan bumped down the gravel driveway for our summer tradition of picking wild blackberries on Grandma's farm. After slathering us up with industrial-strength bug repellant, and warning me and my four siblings about snakes and thorns and the old well, my mom would turn us loose with empty milk jugs strapped to our belts, and instruct us not to return until they were "at least half full." And though our fingers ended up thorn-stuck and streaked purple, we had gallons of berries as a reward. Now we're grown, and the tradition has spread as our own children and friends join us in the treasure hunt for wild berries. Though our family's favorite way to eat berries is fresh over vanilla ice cream, I love sharing this crumble (and some great berry-picking stories) with friends and family all year long.
Ingredients You'll Need
6 cups (about 2 pounds) fresh or frozen blackberries
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
zest and juice from one lemon (1 Tbs zest and 2 Tbs juice)
1 Tablespoon quick-cooking tapioca (dried granules)
2/3 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup slivered almonds
6 tablespoons unsalted butter, chilled, cut into 1/2-inch cubes
1.Preheat oven to 375 degrees F, and adjust oven rack to the lower middle position.
2. Combine blackberries, sugar, salt, cinnamon, zest, lemon juice, and tapioca in a large bowl and toss to coat the berries.
3. Pour berry mixture into a 9" pie plate, or 8" square baking dish; place the dish on a rimmed baking sheet and set aside.
4. In the bowl of a food processor (or using a medium bowl and pastry blender), combine flour, oats, sugar, cinnamon, salt and vanilla. Pulse 3-4 seconds to combine.
5. Drizzle the vanilla over the flour mixture and pulse another 2-3 seconds to combine.
6. Scatter the almonds and cold butter over the flour mixture, and pulse in 1-second bursts until topping begins to clump together (15 to 20 pulses).
7. Scatter the topping evenly over the berry mixture, pressing pieces between your fingers to keep it clumpy.
8. Bake the crumble in the oven until it is bubbling around the edges and topping is golden brown, 30-35 minutes (frozen berries may take an additional 5 minutes).
9. Set the crumble on a rack to cool. Serve warm or at room temperature. Perfect with vanilla ice cream.