In a large bowl, combine all Blackberry Filling ingredients. Gently toss to coat the blackberries.
Pour the blackberry mixture into a 9x13 inch baking dish.
In a separate bowl, combine flour, brown sugar, almonds, and salt for the Almond Streusel Topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the blackberry filling.
Bake for 50-55 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool slightly before serving.
Ingredients
8
6 cups1420 mLBlackberries-fresh or frozen
3/4 cup150 gGranulated Sugar
2 tbsp30 mLCornstarch
1 tbsp15 mLLemon Juice
1/2 tsp2.5 mLVanilla Extract
1/4 tsp1.25 mLGround Nutmeg
2 tbsp30 mLButter-melted
1 cup120 gAll-Purpose Flour
1/2 cup100 gPacked Brown Sugar
1/2 cup60 gSliced Almonds
1/4 tsp1.25 mLSalt
6 tbsp85 gCold Butter-cut into cubes
Equipment
9x13 inch baking dish
Large bowl
Pastry blender or fingers
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine all Blackberry Filling ingredients. Gently toss to coat the blackberries.
Pour the blackberry mixture into a 9x13 inch baking dish.
In a separate bowl, combine flour, brown sugar, almonds, and salt for the Almond Streusel Topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the blackberry filling.
Bake for 50-55 minutes, or until the topping is golden brown and the filling is bubbly.
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