A thick topping of oatmeal, almonds and butter make this crumble almost like cobbler.
If you've picked up fresh berries at the farmers market or have gone to the Hill Country to pick your own, this is a quick and really good way to use them. Top this dessert with vanilla or sweet cream ice cream (Amy's in the Quarry sells some that's really good), but it's fine warm from the oven, without embellishment.
Raspberry Crumble with Oatmeal-Almond Topping
1 quart fresh raspberries or a mixture of blackberries and raspberries (see note)
1 1/4 cups sugar, or more to taste, divided use
1/2 cup flour, divided use
1/2 teaspoon salt, divided use
1 teaspoon ground cinnamon, divided use
1 (2.25-ounce) packet slivered almonds or pecans, or a mixture; (2.25 ounces nuts is about 1/3 cup)
2 cups rolled oats
1 teaspoon almond extract
6 tablespoons cold butter, cut in slices
Preheat oven to 350 degrees. Wash raspberries and drain well. Put in a large bowl. Put in 2/3 cup of the sugar and 1/4 cup of the flour, plus 1/4 teaspoon of the salt and 1/2 teaspoon of the cinnamon. Toss gently to mix well.
Note: You can use frozen berries, the crumble will just take a little longer to bake.
In another bowl mix the remaining sugar and salt, the remaining 1/4-cup flour and 1/2 teaspoon cinnamon together well. In a small food processor briefly chop the almonds and/or pecans. Add nuts and oats to the bowl with the sugar and flour. Sprinkle in the almond extract. Work in the butter with your fingers or a pastry cutter, making sure it is well-distributed.
Take about a half-cup of the oatmeal mixture and toss it with the sugared berries.
Pour the berries into a baking dish. Put the crumble on top and press it down just a little. Put crumble in the oven. Bake until the berries are bubbling and the crust is lightly browned. About 30-40 minutes for fresh berries, an hour for frozen.
Makes 8 servings
From Bonnie Walker