Berry Almond Crisp
Keen cooks everywhere can’t wait for summer and the arrival of all those luscious soft fruits. Each bite is a revelation, as it is with raspberries, blueberries, currants, and cherries. If you have a particularly big stock, with a handful of at least three different fruits left over the following day, try this relative of a classic crumble—probably my favorite dessert. I love the contrast of the sweet, crunchy topping with the tartness of the fruit, with neither one overpowering the other. In short, perfect harmony!
Serves 12
Ingredients:
- 1 lb. strawberries
- 14 oz. red currants
- 1½ lb. raspberries
- Generous 1 c. superfine sugar, divided
- 2¾ c. all-purpose flour
- 1 tsp. ground cinnamon
- 2 sticks salted butter, diced and softened, plus more for greasing
- Generous 1 c. ground almonds
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Instructions:
- Preheat the oven to 400°F and grease two 9½-inch round porcelain baking dishes with melted butter. Wash and dry all the fruit, and then hull the strawberries and pull the red currants off their stalks.
- Put the berries and currants in a large bowl, sprinkle with a scant ½ cup of the sugar, and stir to combine. Divide the fruit between the baking dishes, spreading it in a single layer.
- In a separate large bowl, combine the flour, cinnamon, remaining sugar, diced butter, and ground almonds. Rub the ingredients lightly together with your fingertips until coarse crumbs form.
- Scatter a layer of the crumb mixture over the fruit in the baking dishes and bake for 40 minutes, until the topping is golden and crisp. Serve warm.
