Ingredients:
- Unsalted butter for greasing
For the filling:
- 10 cups (2 1/2 lb./1.25 kg) blackberries
- 4 cups (1 lb./500 g) blueberries
- 3/4 cup (6 oz./185 g) granulated sugar
- Juice of 1 lime
- 2 Tbs. cornstarch
- 1/2 tsp. kosher salt
For the topping:
- 1 cup (3 oz./90 g) rolled oats
- 3/4 cup (3 oz./90 g) almond flour
- 1/3 cup (2 1/2 oz./75 g) light brown sugar
- 1/2 cup (2 oz./60 g) sliced almonds
- 1/2 tsp. kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
- Grated zest of 1 lime
Vanilla ice cream for serving
Directions:
Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
To make the filling, in a large bowl, combine the blackberries, blueberries, sugar, lime juice, cornstarch and salt. Stir gently to combine. Transfer the mixture to the prepared baking dish.
To make the topping, in a bowl, combine the oats, almond flour, brown sugar, sliced almonds and salt. Stir to combine. Drizzled the melted butter evenly over the oat mixture and stir until the mixture is crumbly.
Sprinkle the topping evenly over the berries. Bake until the filling is bubbling and the topping is golden brown, about 45 minutes. Transfer to a wire rack and sprinkle with the lime zest. Let cool for at least 10 minutes before serving with scoops of vanilla ice cream alongside. Serves 12.
Williams Sonoma Test Kitchen
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