Berries are my candy. I grow them, munch on them, bake them, and jam them. I mostly eat blueberries, strawberries, and raspberries, but occasionally I'll venture off to blackberries, marionberries, and huckleberries.
Here is my latest go-to berry crumble. You will love how easy this recipe is and it takes less time than traditional crumbles. Like my berry and apple pie recipes, I make the filling before baking with the crust or crumble. I do this because nut flours tend to burn faster than traditional crusts. I quickly simmer the berries in a bit of sweetener and then bake them with the crumble topping for about 10 minutes. The almond flour crumble doesn't take long to bake, so you basically have an amazing berry crumble in about 20 minutes!
You can use fresh or frozen, but when berries are in season I prefer using fresh berries. I buy extra berries in the summer months and freeze them for later. When freezing berries, make sure to clear any debris or stems off the berries but don't wash them.
Ruthie says
Since the fresh berries are cooked how might frozen berries work? thank you
Erica says
Frozen berries also work! Just replace the fresh with the frozen berries and follow the recipe.
Sherri Marker says
Any chance you could substitute the almond flour with something else? My son can’t have nuts.
Erica says
Can you do seeds? You can grind up pumpkin seeds and use as flour in place of the almond flour.
Kim says
Do you think this could this be made with strawberry-rhubarb filling? It sounds wonderful.
Thank you.
Erica says
Yes! I think it will work for any filling. Just make sure the rhubarb is cooked all the way.