Here we are in Summer thankfully! and you’re looking for a dessert in which you can use what’s fresh and available. Check out those beautiful blueberries, blackberries, strawberries, raspberries out there! they can be bought in large quantities and they are delish right out of the box, but even more so when cooked up this way. I’ve played with this recipe forever, and have been asked for it numerous times. So here it is in all it’s worked over glory for you to enjoy! what’s even better is that you can prepare this when you have the berries and the time, freeze it and you have this wonderful crumble to serve when you need a dessert! it is awesome served with vanilla ice cream or yogurt! serve hot or warm .
8 cups mixed fresh berries (if you prefer blueberries alone, that’s fine. I use blue, black, straw, and raspberries , whatever looks good to me that day)
3 tablespoons granulated sugar
1 1/2 teaspoons finely grated lemon zest
1 tablespoon quick-cooking tapioca (this is optional but I must tell you that it is sort of the secret ingredient. It prevents the filling from getting runny)
1 3/4 cups all-purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon kosher salt
1/2 cup melted unsalted butter
1/2 cup finely chopped almonds or walnuts (optional)
Preheat oven to 350 degrees.
Toss berries with tapioca (if you ar using it,) sugar and lemon zest. Set aside.
In a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and nuts. Course crumbles will begin to form. Pour berries into a 9-inch square or round pan. Using your fingers, form topping mixture into crumbs and spread over the filling. Bake until filling starts to bubble and topping is a light golden brown, approx. 55 minutes. Let cool slightly before serving.
I usually put this in when we sit down for dinner. It smells divine, and it is ready to eat when we are ready for dessert. Something else I do is cook it for about 30 minutes before freezing, this will set it. I take it out of the freezer the morning of the night we’ll be eating it. I then cook it for another 25 minutes or so right before I’m serving it.