A delightful twist on the classic berry crumble, featuring a nutty shortbread topping.
Preheat your oven to 180°C (350°F).
Ensure the oven is fully preheated to achieve even baking.
In a food processor, combine the plain flour, ground almonds, cold butter, and caster sugar. Pulse until the mixture resembles coarse crumbs.
If you don't have a food processor, use your fingertips to rub the butter into the dry ingredients.
Spread the mixed berries evenly in an ovenproof baking dish. Sprinkle the granulated sugar over the berries.
Taste the berries beforehand to adjust the sugar amount based on their sweetness.
Evenly distribute the crumble topping over the berries, ensuring full coverage.
Use a fork to spread the topping evenly without pressing it down.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the berries are bubbling.
Place the dish on a baking tray to catch any drips from the bubbling fruit.
Let the crumble cool slightly before serving. Enjoy with your choice of cream or ice cream.
Allowing the crumble to cool slightly helps the juices thicken.
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