Berry Almond Crumble
My dessert obsessed father was at it again today; he just couldn't resist this berry crumble recipe he found in the New York Times. He used fresh strawberries, blueberries, and some of our frozen boysenberries. Our boysenberries tend to be pretty tart, so with the 3 Tbsp of sugar, the crumble ended up rather tart. Perfect for my dad and me, but my mother complained ("why can't you make it the way I like it? Why do you always have to make things like this so tart?") Mom knows she's welcome to bake anything she wants the way she likes it, so this conversation didn't go very far. But check your berries if and when you make this recipe. Add more or less sugar depending on your preference and how sweet the fruit is. By the way, one thing we've noticed lately is that the strawberries we get by Driscoll haven't been very sweet, and don't have nearly the flavor of the strawberries we get at the farmer's market or at the local fruit stand.
