Name: Berry Crumble with Almond Topping
Yield: 4
Ingredients: 1¾ cups all-purpose flour; 1 1/3 cups ground blanched almonds; 1¾ cups confectioner’s sugar; ¼ cup granulated sugar; ¼ cup light-brown sugar; 3 tablespoons Orchidea N.34 spice blend; ½ teaspoon salt; 2 sticks cold unsalted butter, diced; 2 pounds fresh blackberries, raspberries, or blueberries (or a combination) (about 7 cups); ½ cup cold water; 1 cup granulated sugar; ¾ cup light-brown sugar; ½ cup all-purpose flour; 1 teaspoon finely grated lime zest; 1 tablespoon Orchidea N.34 spice blend; 1 tablespoon fresh lime juice; Vanilla ice cream, for serving

Sherry’s desserts always inspire me. She shows that some recipes never go out of style. This easy crumble recipe can be served hot or at room temperature and can be made using a variety of berries, which are enhanced by the floral orchid root and zippy Szechuan peppercorns in the Orchidea blend.

Berry Crumble with Almond Topping

Author: Sherry Yard, from "The Art of Blending" by Lior Lev Sercarz
Servings: 4
Category: Sweet

Ingredients

1¾ cups all-purpose flour
1 1/3 cups ground blanched almonds
1¾ cups confectioner’s sugar
¼ cup granulated sugar
¼ cup light-brown sugar
3 tablespoons Orchidea N.34 spice blend
½ teaspoon salt
2 sticks cold unsalted butter, diced
2 pounds fresh blackberries, raspberries, or blueberries (or a combination) (about 7 cups)
½ cup cold water
1 cup granulated sugar
¾ cup light-brown sugar
½ cup all-purpose flour
1 teaspoon finely grated lime zest
1 tablespoon Orchidea N.34 spice blend
1 tablespoon fresh lime juice
Vanilla ice cream, for serving

Directions

In the bowl of a standing electric mixer fitted with the paddle attachment, combine the flour, ground almonds, sugars, salt, and 3 tablespoons of the Orchidea spice blend; beat at low speed until combined. Add the butter and beat until the mixture forms ¼-inch pebbles, about 4 minutes.
Preheat the oven to 350° and line a rimmed baking sheet with parchment paper or a Silpat mat. Spread the topping on the baking sheet and bake for 8 minutes. Using a spatula, toss the crumble and bake for 3 minutes longer. Continue baking, stirring the crumble every 3 minutes or so, until golden brown, about 20 minutes total. Remove from the oven and let cool to room temperature. (The crumble can be made a day ahead and stored in an airtight container at room temperature. Any extra can be used for other desserts or sprinkled on top of yogurt).
In a blender, combine 3 cups of berries and ¼ cup cold water and blend until smooth.
In a medium saucepan, whisk together the sugars, flour, lime zest and the tablespoon of Orchidea. Whisk in the berry puree and remaining ¼ cup water. Bring to a boil over medium heat and cook the mixture, whisking, for 1 minute. Add the remaining berries, reduce the heat to low and cook for 1 minute. Remove from the heat and stir in the lime juice. Whisk the mixture for 1 minute, until it thickens slightly.
Divide the berry mixture among 6-ounce ramekins, filling them about three-quarters full, or place in 9-by-12-inch baking dish. Top with the crumble and serve with ice cream.