Recipes
Almond Streusel Mixed Berry Fruit Crumble
- Yield: 7 Servings
- Prep Time: 20 Mins.
- Cook Time: 40 Mins.
- Streusel can be prepared one week ahead. Store in airtight container in refrigerator.
- For a Fresh Twist: Serve with whipped cream or ice cream
Ingredients
- Almond Streusel
- 1 cup Fisher® Chef’s Naturals Almond Flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons butter, cut into ½-inch cubes, kept cold
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg (small pinch)
- Mixed Berry Crumble
- 16 ounces strawberries, tops removed, large berries halved
- 2 cups raspberries
- 1 cup blueberries
- 1 cup blackberries
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
Directions
- For Streusel:
-Combine all ingredients in bowl of a stand mixer fitted with paddle attachment. Mix until the butter has fully incorporated and loose and crumbly mixture has formed.
-Transfer to baking sheet and lightly break up any larger chunks, if necessary. Place in refrigerator for 30 to 60 minutes before using. - For Crumble
-Preheat oven to 350℉.
-Combine all berries in large bowl with ¼ cup granulated sugar and cornstarch. Gently toss together to coat. Add lemon juice and gently toss again.
-Pour berry mixture into 9-inch pie pan. Top with half of streusel, reserving remaining streusel for another use.*
*See recipe for Almond Blueberry Streusel Muffins - Transfer pie pan to baking sheet. Bake crumble until topping is golden brown and fruit is beginning to bubble around sides, 30 to 40 minutes.
- Cool slightly and serve warm.
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