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Print this Recipe    Berry Crumb

Fresh Berry Crumb Pie
Makes 6 servings

1 cup hazelnuts or almonds (about 4 ounces)
2 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup (1.5 sticks) chilled butter, cut into small pieces

1/2 cup granulated sugar
1/5 tablespoons cornstarch
2 pints fresh berries (blueberries, raspberries, and/or strawberries)

Preheat the oven to 350 degrees F. To prepare crumb crust/topping,
spread nuts in a medium baking pan. Roast the nuts, stirring
occassionally, until toasted, about 10 minutes.

Remove nouts from the oven and turn out onto a cloth towel. Rub
off and discard the papery skins. Increase the oven temperature
to 450 degrees F.

In a food processor fitted with the metal blade, process the nuts
until finely ground, about 10 seconds.

In a large bowl, mix together the nuts, flour, and sugar. Using
a pastry blender or 2 knives, cut the butter into the flour mixture
until course crumbs form.

Using fingers, evenly press half the crumb crust/topping mixture
into the bottom and sides of an 8- or 9-inch tart pan.

To prepare the filling, in a medium bowl, mix together the sugar
and the cornstarch. Gently fold in the berries. Spoon the berry
mixture into the crust, spreading evenly.

Sprinkle the berry mixture evenly wiith the remaining crumb

Bake until topping is golden and filling is bubbly, 30 minutes.
Transfer the pan to a wire rack to cool for 10 minutes. Serve


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