Mixed Berry Crumble


We used all blueberries in our crumble


5 lb fresh or thawed frozen assorted berries, such as strawberries, blueberries, raspberries and blackberries

6 Tbl cornstarch

¼ cup almond flour

Grated zest and juice of 1 lime

1 ½ cups firmly packed light brown sugar, divided

1 cup old fashioned rolled oats

¾ cup all-purpose flour

½ cup shredded coconut

½ cup chopped almonds

2 tsp ground cinnamon

Pinch of salt

8 Tbl (1 stick) cold unsalted butter, cubed


Preheat an oven to 325 degrees

In a large bowl, combine the berries, cornstarch, almond flour, lemon zest and juice, and ¾ cup of the brown sugar. Stir gently to combine.  Pour the mixture into 3 ½ quart Ditch oven or baking dish of similar size.

In the bowl of a food processor, combine the rolled oats, all-purpose flour, the remaining ¾ cup 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 tack and let cool 30 minutes to 1 hour before serving. Serves 8

DessertsLili Courtney