berry crumble from a mumbler

Sweet bursting are coming to the grocery stores. I made this crumble (too lazy to make a crust) based loosely on Bon Appetite's Mixed-Berry pie recipe this month. It was a grand and not-too-heavy ending to a wonderful catfish dinner.

1 quart strawberries
1 pint blueberries
1 pint blackberries
2 tablespoons sugar
2 tablespoons flour
1 teaspoon blackberry brandy (optional)
Juice of 1 medium lemon

Zest of 1 medium lemon
Zest of 1 orange
1/4 teaspoon salt
5 tablespoons flour
2 tablespoons brown sugar
3 tablespoons cold butter
1/4 teaspoon ginger powder
1/8 teaspoon almond flavoring

cold water

1/2 cup whole raw almonds, chopped coarsely

Preheat oven to 375. Wash berries and add to a 9x9 baking dish. Mix in next four ingredients, and bake in oven for 25 minutes, and remove from over

Add the next 8 ingredients in a food-processor to make the streusel-like topping. Pulse until ingredisnets form a medium crumb. Add water 1 tablespoon at a time until large loose crumbs form. Stop before the mix becomes sticky. Fold in chopped almonds.

Sprinkle topping over the half baked fruit. Put back in stove and cook for another 45 minutes, or until top is browned. You may want to put a baking sheet under the dish in the oven, to catch splattering berry juice. Cool at least one hour. Definitely serve with ice cream. Feeds 4-6.
Orginally Posted 5/10/09