Berry Almond Crumble

Ingredients

• 8 cups berries: blueberries mixed fresh
• 1 Tbsp quick-cooking tapioca 
• 2 tablespoons granulated sugar 
• 0.5 teaspoon lemon zest finely grated
• 1.8 cups flour all-purpose
• 0.3 cup brown sugar dark
• 0.3 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 1 pinch salt 
• 0.5 cup butter melted
• 0.5 cup almonds finely chopped

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 350°F.
2. Mix berries with tapioca, sugar, zest: In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.
3. Whisk together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.
4. Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake.
5. Bake at 350°F until filling bubbles and topping is light golden, about 45-55 minutes.
6. Let cool at least half an hour.
7. Serve warm.