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Fruit Salad
Ali Slagle
380 ratings with an average rating of 4 out of 5 stars
380
20 minutes
Updated June 10, 2024
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Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into ¾-inch to 1-inch crumbs and spread over cake.
Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.
Made a truly delicious gluten-free topping of 1 and 2/3 cups extra fine almond flour (Bob's Red Mill) + 1/2 cup oats (not quick) + 1/2 cup toasted sliced almonds. Remaining ingredients as listed.
I made the almond flour recipe that Louise suggested, added walnuts pecans and almonds as well as oatmeal. Doubled the spices in the topping to kick up the flavor. Rave reviews from picky eaters young and old.
Keeper. Made per recipe. Weighed all ingredients where gram weights indicated. 10" cake pan perfect size. Topping not as expected for texture but very good. Re filling: Blue, black and raspberries combo/ used 3 TBSP sugar from 2-4 range and @ 3/4 TBSP tapioca. Seemed just right. Re topping: Took @65 min in my oven to get crispness / color(vs recipe 55 min.). Texture was coarse-sandy not clumps as expected per recipe notes. Crispy & stayed crisp but in fine not coarse crumb.
I wonder how this would be with just strawberries and rhubarb. Or apples and rhubarb. Or peaches and rhubarb. Or rhubarb and rhubarb. I have a huge amount of rhubarb that is plump and red and in perfect condition for cooking.
I feel like the judges on Chopped...
The filling of berries was delicious. But, I thought the crumble topping literally and figuratively fell flat. It wasn't really that crumbly and tasted too much like flour.
I make an apple walnut pie that has a crumble topping that uses 3/4 cup dark brown sugar, 3/4 cup flour, 3/4 cup chopped walnuts, and 1 stick of melted butter. With the spices, I think this would work much better and indeed fulfill it's promise to be a crumble topping.
In order to make this gluten-free, I substitute some gluten-free granola for the flour. I prefer chopped pecans instead of the almonds, but certainly that is just a matter of taste, and may depend on the type of granola you use.
The berry crumble was easy to make and delicious. Used frozen blueberries, raspberries and blackberries and 1 Tb of cornstarch instead of the tapioca, 1 1/2 tsp of cinnamon instead of ginger and allspice.
Made as is using all four berries and tapioca. Topped it off with a separate recipe for silken tofu whipped topping. Tasted great.
Superb. Made this with fresh peaches and blueberries and pecans rather than almonds since that's what I had on hand. The lemon was perfect with this combination and I thought the addition of the nuts raised this above the usual fruit crumble and made a very crunchy topping. Cut back on sugar slightly.
My new go-to recipe for any fruit combo.
Has anyone tried making this in a smaller quantity? 8 cups of berries made me swoon.
This was a big hit over the weekend with the NYT homemade vanilla ice cream recipe. I might add more brown sugar and butter to the topping to get more of a crispy top. Other than that it was prefect.
Don't see why you could't cut this in half and use a 1 qt baker. All ingredients seem easily divided. As alternative to 1 qt baker you could use individual baking ramekins...maybe 4 or 5. Made the full recipe today. Plan to try a half recipe myself later this month.
When my question went unanswered here, I queried Ms. Clark, who said that I could use "any kind of almonds (whole, blanched, skin-on, sliced)" as long as they are "chopped finely," which apparently means only slightly larger than grains of salt.
Apparently some cooks choose blanched almonds, which can be purchased sliced, for a light-colored pastry absent husk residue.
The California Almond Board asserts that "there are no significant nutritional differences."
Loved this recipe, and would definitely make again! Very simple to put together. I used halved cherries and blueberries.
The topping was good enough to eat on its own (although I substituted oats for almonds), but not super crunchy--I think I would make more and cook it a bit longer. For the berries, I used the tapioca (which didn't do much) and added 1tsp almond extract and a drop of orange extract to the berries, which rounded out the flavor nicely.
This was delicious and a big hit with the family. Like others, I only added a tablespoon of sugar to the filling and just the brown sugar to the topping. I used a cup of flour and 2/3 cup oats, chopped the slivered almonds and added some chopped pecans. I added some ros al hanout to the spice mix for the topping. My topping crisped nicely and the combo with the berry filling (blackberry raspberry, blueberry) plus some vanilla ice cream was yummy! So easy to make too!
This is my favorite dessert ever. I usually make it in the summer with peaches and blackberries. I just chop up whole almonds, love the crunch they add.
This has been my go-to berry crisp/crumble since it first appeared in print. It never fails to delight family and friends.
Forgot to mention that I use chopped slivered almonds instead of sliced for more crunch.
This is delicious. The crumble is almost candy-like. I did not add sugar nor tapioca to our fresh berries
has anyone used smoked almonds in this recipe ? that’s what i have on hand.
Loved this recipe and made it exactly as written. However, I needed to alter it for my diabetic brothers. To do this, I replaced about one cup of the flour with finely chopped pecans (would have used any nuts on hand) and augmented with a little Grape Nuts cereal. Of course, I replaced all of the sugar with Truvia.
I have made this recipe many times over the years, often substituting pecans for the almonds. They add a bit more crunch to the crumble. The only change I do is to make 1 1/2 times the topping. My family loves the crisp topping so the more, the better.
So delish! Based on other's comments about the lack of "crumble", I used: 1/2 c almond flour; 1/2 c flour; 1/3 c chopped walnuts and 2/3 cup chopped almonds. A perfect crumble. I only used 2 tbsp sugar in the fruit and 1/3 c brown sugar in the crumble. It was perfect! I did find the bottom of the pan was watery but I kept scooping it out. It was a total keeper!
Made this last night and it looked delicious. But how to get the crumble crunchier? I decided to move it to the top rack and put it on a low broil. But only for 60-90 seconds at most. Keep your eye on it as it happens quickly, and be prepared to get it right out of the oven. It browned perfectly, the crunch was exactly what it needed, and the result was delectable!
Had high hopes for this but I would have preferred to use the berries in a pie. I used a frozen berry mix and end result was rather watery. Also made the gluten-free topping that Louise suggested, but with a few oats and additional toasted nuts added in. The topping was pretty good (better than the filling). I see others have complained that the topping fell flat. Make sure you form little balls/clumps about an inch in diameter (as directed). That gives the topping structure.
This was a disappointment. I used a mixture of strawberries, raspberries, blueberries and blackberries and all but a few blackberries turned to mush. The lemon zest is completely unnecessary just overpowers the berry flavors. As for the topping, there's not enough of it, what there is lacks any crunch and cools to a soggy mess and there just isn't enough flavor or texture.
This was delicious! I added a peach for extra flavor.
Quite nice. I didn’t have tapioca so used 1 tsp cornstarch. I added 3/4 cup oats to give it more texture. I had peaches and strawberries and it was perfect! This is a keeper!
I used a 9x13 pan and the ratio of fruit to crumble was perfect (for my family).
Made this 1/2 cup whole wheat flr. 1 cup oats 1/2 almonds Then followed recipe Very nice crisp!
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