Berry Streusel (Crumble)

A variation on a recipe from the New York Times

What you need

Berries

• a pack of raspberries, blueberries (or boisen berries) strawberries (I would also try apples mixed in)
• dried fruit 1/2 cup
• 2-3 tablespoon of sugar
• juice from 1 lemon
• 1 teaspoon cinnamon

Crumble (Streusel)

• 208g all purpose flour
• 140g white granulated sugar - or 1/2 brown 1/2 white granulated sugar
• 40g ground almonds 
• 110-120g soft or melted butter
• 1 teaspoon cinnamon
• 1/8 teaspoon ground coriander (alternatively 1/8 teaspoon ground allspice)
• you may also add 1/8 teaspoon ground ginger

Equipment

• mixing bowl
• baking form/square

How you do it

First the berries

• wash and clean the berries. Strawberries should be cut in half or quarters for larger ones. Add to bowl
• add the dry fruit mix, sugar and cinnamon
• add the lemon juice
• gently mix so that fruits get well covered with the added sugar/juice/fruits and cinnamon
• cover and leave in fridge for a few hours

Then the crumble

• put all the ingredients in a mixing bowl.
• if an electric food mixer, set on low speed and mix for a few minutes. The crumble should just about stick together
• cover the bowl and put in fridge for at least 2-3 hours

Then the baking

• preheat the oven to ca 180C (or 170C if fan driven)
• take the fruit mix and put in a baking/oven safe form
• take the crumble dough out of the fridge and sprinkle the crumbles over the fruit mix
• put in oven and let it bake for 55min

Goes well with

• vanilla ice cream
• swedish cream
• egg nog