Vanilla Almond Berry Bake (Printable)
Juicy berries baked under a tender almond-vanilla oat crumble, perfect for breakfast or dessert.
# List of ingredients:
→ Fruit Base
01 - 4 cups mixed berries (fresh or frozen — blueberries, raspberries, or strawberries)
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon cornstarch
04 - 1 teaspoon lemon zest
05 - 1 teaspoon vanilla extract
→ Almond Vanilla Topping
06 - 1 cup rolled oats (certified gluten-free if needed)
07 - 1/2 cup almond flour
08 - 1/2 cup sliced almonds
09 - 1/4 cup packed brown sugar
10 - 1/4 teaspoon kosher salt
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 cup unsalted butter, melted
13 - 1 large egg
14 - 2 teaspoons vanilla extract
# Steps:
01 - Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish with butter or nonstick spray.
02 - In a large bowl, gently toss the mixed berries with granulated sugar, cornstarch, lemon zest, and 1 teaspoon vanilla extract until evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
03 - In a separate bowl, combine the rolled oats, almond flour, sliced almonds, brown sugar, salt, and cinnamon. Stir until well blended.
04 - In a small bowl, whisk together the melted butter, egg, and 2 teaspoons vanilla extract until smooth. Pour over the dry topping mixture and fold gently until just combined and crumbly.
05 - Sprinkle the almond topping evenly over the berry filling, covering the surface as uniformly as possible.
06 - Bake for 35 to 40 minutes, or until the topping is deeply golden and the berry juices are bubbling around the edges of the dish.
07 - Let cool for at least 10 minutes before serving. Serve warm with a dollop of yogurt, whipped cream, or vanilla ice cream if desired.
# Expert Advice:
01 -
- The almond vanilla topping gets golden and craggy while the berries underneath turn into something close to jam without you lifting a finger.
- It pulls double duty as a lazy Sunday breakfast with yogurt or a Tuesday night dessert with ice cream and nobody complains either way.
02 -
- Frozen berries release more liquid than fresh so if you go that route consider adding an extra half tablespoon of cornstarch to avoid a watery center.
- The bake will look slightly underdone when you pull it out but it sets up beautifully as it cools so resist the urge to leave it in the oven an extra ten minutes.
03 -
- Toast the sliced almonds in a dry pan for three minutes before adding them to the topping mix because that one small step doubles their nutty flavor.
- Let the melted butter cool slightly before whisking in the egg or you will end up with scrambled bits in your crumble which nobody wants.