Mixed Berry Almond Crunch Crumble

from The New York Times, July 2, 2008

via Sue Gilbert

serves 8 generously

Filling

8 cups mixed berries (blueberries, blackberries, raspberries or strawberries)

3 tablespoons sugar

1/2 teaspoon finely grated lemon zest

Crumble Topping

1 3/4 cups flour

1/3 cup dark brown sugar

1/3 cup white granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup melted butter

1/2 cup finely chopped almonds

Preheat oven to 350 degrees.

To prepare filling, toss berries, sugar and lemon zest and set aside.

To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.

Pour filling into an ungreased 9 by 13-inch pan. Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over filling. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly before serving.

An easy recipe that is different from the usual cobbler. It goes very well with vanilla ice cream to balance the slight tartness.