Crunchy Berry Almond Crumble

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.