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Blackberry and Almond Crumble

Blackberry and Almond Crumble


  • 1 cup rolled oats

  • 3/4 cup sugar, divided

  • 1 cup almond flour

  • 1/4 teaspoon baking soda

  • A couple pinches of salt, divided

  • 3 tablespoons butter

  • 1/2 cup almonds, preferably Marcona, chopped

  • 3 cups fresh blackberries

  • Zest of 1/2 orange

  • Juice of 1 orange

  • 1/2 teaspoon ground cinnamon


Pre-heat the oven to 375°F.

Combine the oats, 1/4 cup of the sugar, the almond flour, baking soda and a pinch of salt in a food processor and pulse. Add the butter and pulse until combined. Remove to a bowl and mix in the chopped almonds.

Mix the remaining 1/2 cup sugar, the blackberries, orange zest, orange juice, cinnamon and a pinch of salt and arrange in a baking dish.

Spread the crumble mixture on top of the berries. Bake for 35-40 minutes, until golden and bubbly. Serve alone, or with vanilla ice cream...or better yet, almond ice cream.