Almond Streusel Mixed Berry Fruit Crumble

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


  • 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


  1. 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.
  2. 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
  3. 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.
  4. Cool slightly and serve warm.

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