berry Archives - Wood & Spoon

Birmingham, AL

Peach Berry Crumble

Let’s start with the main event: this brown butter peach berry crumble. The recipe is an excerpt from my first book that I’m incredibly proud of, Her Daily Bread. If you haven’t heard about the book, you can learn more here and here! If you have heard of it, you may know that I’ve been sharing one recipe from its pages every month this year. This crumble makes the 7th recipe, and, man, it is definitely worth the wait.

Here, peaches, strawberries (or blueberries and blackberries!) combine and bake together into a bubbling fruit mixture. On top, a brown sugar and butter streusel bakes comes together with butter and salt; the end result is out of this world. While this isn’t the fanciest or prettiest recipe on this site, it’s one that rocks. Summer fruits and the warm flavors of cinnamon and brown butter shine here, making an unassuming, approachable treat.

Brown Butter Peach Berry Crumble by Wood and Spoon blog. This is a recipe from my first book, Her Daily Bread. Fresh peaches and summer berries combine and bake under a brown butter brown sugar crumble that makes a terrific summer crisp dessert. Learn how to make this yummy fruit dessert on thewoodandspoon.com

I love to serve this brown butter peach berry crumble for casual group dinners. A scoop of ice cream or dollop of whipped cream balances out any tart fruit flavors and cool down an otherwise warm treat. This is a great recipe you can batch and serve even for larger crowds, although even a little goes a long way here. If you get a chance to make this recipe, do let me know what you think! Now, on to my Birmingham faves!

Birmingham, AL

Birmingham was my first home away from home. I moved there a number of years ago to attend college, and at one time, I thought I’d live there forever! While plans changed, my love for the city never died. I often have people ask my about my favorite places to eat and things to do in Birmingham, so I thought I’d share a few with you here today.

The croque monsieur at ChexFonFon, the on-tap selection at Diplomat Deli, and a feast of appetizers at East West.

Where to Eat in Birmingham: Lunch

Chex FonFon My Favorite place for pommes frites and fancy lunch cocktails!
Brick and Tin Delicious seasonal food in a beautiful quick-service environment.
Diplomat Deli Sandwiches and craft beers come together in this divey cult fave.
Little Donkey Tacos, mars, and outdoor seating? Yes, please!
Saw’s BBQ Alabama is serious about barbecue, and this is definitely the best in Birmingham.
The Essential A hit among foodies, this new American spot always serves beautiful and flavorful dishes.
Olexa’s A great place for a girly brunch or champagne lunch!

Where to Eat in Birmingham: Dinner

Automatic Seafood Regulary regarded as one of the best restaurants in Bham, this is THE cool place for seafood.
East West Asian fusion cuisine in a hip downtown area.
El Barrio The ambiance and Mexican-inspired food here is hard to beat.
Rojo This is my pick for casual late night Tex Mex.
Gian Marco The undisputed best Italian food in the city.
Slim’s Pizzeria A newcomer to Birmingham with pizza that holds its own.

Barbecue at Saw’s, cocktails at Paper Doll, and rolled ice cream downtown.

Where to Eat in Birmingham: Bakeries

Continental Bakery Come here for artisan breads and good coffee!
Edgar’s Bakery Take-home baked goods and lunch options too!
Pastry Art The legendary baby bites sold here are to die for.
Magic Muffins A casual breakfast option that never fails.
Olexa’s Hands down, the best vanilla cake I’ve ever had. Order warms slices or whole cakes to go!

Where to Drink in Birmingham

The Collins Bar Fun cocktails in a spunky environment.
Paper Doll Craft cocktails in an upscale environment.
Neon Moon Don’t miss karaoke night in this college student fave!
Avondale Brewery Beer drinkers will love this watering hole!
Innisfree Pub This divey place is a weekend late night fave.
Juniper A newcomer, this gin bar has beautiful inside and outdoor seating.
Pi lcrow Cocktail Cellar Another trendy can’t-miss option for cocktails!

A concert at Avondale, shopping at the Summit.

Where to Stay in Birmingham

Valley Hotel This new hotel is a perfect option for weekend trips to hotel. A safe neighborhood, food options within walking distance, and a location just minutes from the airport.
Grand Bohemian This Marriott hotel is great for people looking for a boutique hotel option with a great restaurant in a great neighborhood.
Elyton Hotel For people hoping to stay downtown, the Elyton is without a doubt the best option!

What to Do in Birmingham

Nose Around on 18th Street in Homewood
Catch a Birmingham Barons Baseball Game at Regions Field
Buy Local at Pepper Place Saturday Market
Stroll Jemison Trail
Hike Red Mountain Park
Catch a Backside View of The Vulcan
For Kids: Birmingham Zoo or McWane Science Center

If you like today’s peach berry crumble recipe you should try:

Stone Fruit Skillet Cobbler
Skillet Fruit Pancake
Cherry Pound Cake
Peaches and Cream Trifle

Brown Butter Peach Berry Crumble

Print Recipe

This brown butter peach berry crumble features baked summer fruit under a brown butter brown sugar crumble!

Author: Kate Wood, taken from HER DAILY BREAD
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 8 Servings
Category: Dessert

Ingredients

For the crumble:

½ cup unsalted butter
1/3 cup light brown sugar, packed
¾ cup all-purpose flour
1/3 cup quick-cooking oats
¼ teaspoon ground cinnamon
¼ teaspoon table salt

For the filling:

2 cups peeled, pitted, and chopped peaches (from about 2 large ripe peaches)
2 cups hulled and chopped strawberries
½ cup sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons lemon juice
Pinch of table salt

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Instructions

Preheat the oven to 375 and lightly grease an 8” or 9” baking dish. Begin to prepare the crumble by browning the butter. Cube the butter into tablespoon-sized pieces and place it into a small, heavy-bottomed pan over medium heat. Stir regularly as the butter melts, bubbles, and begins to foam. Continue stirring continuously and looks for small, amber-colored flecks begin to form on the bottom of the pan. Once the butter is fragrant and golden brown, remove from heat immediately and pour into a large heat-safe bowl. Stir in the sugar and add the remaining ingredients, stirring just until combined into thick clumps. Place in the fridge to cool briefly while you assembly the filling.
Toss together the filling ingredients and pour into the prepared baking dish. Crumble the topping over top of the fruit and bake in the preheated oven until the crumble is golden and the fruit beneath is bubbling, about 25-26 minutes. Allow to cool slightly before serving with ice cream or whipped cream.

Brown Butter Peach Berry Crumble

1 Comment / Confections and Candies

Peach Berry Crumble

Birmingham, AL

Where to Eat in Birmingham: Lunch

Where to Eat in Birmingham: Dinner

Where to Eat in Birmingham: Bakeries

Where to Drink in Birmingham

Where to Stay in Birmingham

What to Do in Birmingham

If you like today’s peach berry crumble recipe you should try:

Stone Fruit Skillet Cobbler
Skillet Fruit Pancake
Cherry Pound Cake
Peaches and Cream Trifle

Brown Butter Peach Berry Crumble

Print Recipe

This brown butter peach berry crumble features baked summer fruit under a brown butter brown sugar crumble!

Author: Kate Wood, taken from HER DAILY BREAD
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 8 Servings
Category: Dessert

Ingredients

For the crumble:

½ cup unsalted butter
1/3 cup light brown sugar, packed
¾ cup all-purpose flour
1/3 cup quick-cooking oats
¼ teaspoon ground cinnamon
¼ teaspoon table salt

For the filling:

2 cups peeled, pitted, and chopped peaches (from about 2 large ripe peaches)
2 cups hulled and chopped strawberries
½ cup sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons lemon juice
Pinch of table salt

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Instructions

Preheat the oven to 375 and lightly grease an 8” or 9” baking dish. Begin to prepare the crumble by browning the butter. Cube the butter into tablespoon-sized pieces and place it into a small, heavy-bottomed pan over medium heat. Stir regularly as the butter melts, bubbles, and begins to foam. Continue stirring continuously and looks for small, amber-colored flecks begin to form on the bottom of the pan. Once the butter is fragrant and golden brown, remove from heat immediately and pour into a large heat-safe bowl. Stir in the sugar and add the remaining ingredients, stirring just until combined into thick clumps. Place in the fridge to cool briefly while you assembly the filling.
Toss together the filling ingredients and pour into the prepared baking dish. Crumble the topping over top of the fruit and bake in the preheated oven until the crumble is golden and the fruit beneath is bubbling, about 25-26 minutes. Allow to cool slightly before serving with ice cream or whipped cream.

Berry Buckle

4 Comments / Breakfast, Cakes, Pies and Tarts

Before I moved to the South, I didn’t know a thing about Southern hospitality. In my mind, hospitality was something reserved for the hotel industry and Martha Stewart. What could the word possibly mean outside of those two instances? In the 15+ years since that I’ve lived in the Deep South, I’ve slowly gotten to tiptoe in to warmth that is Southern hospitality, and I gotta say, it feels good. The kindness, the intentionality, and the service of it feels like living and breathing love. There’s nothing like it.

Just yesterday, Charlie’s daycare teacher offered to share some blueberries she had picked from the bushes on her property. A few hours later, she showed up at my door with a 12-gallon storage bin filled to the brim with hand-picked summer produce. No charge, no request for anything in return, just an offer from a friend who knew my baby loved blueberries. I spent the next few minutes filling bags with berries to share with my friends and tried not to get teary-eyed over the obvious symbolism that was playing out right in front of me. I was reminded that when we love others, whether via blueberries, our words, our actions, or some other form of hospitality, that love almost always gets passed on and affects so many more people that we initially imagined. It multiplies and grows.

“Love is the flower you’ve got to let grow.” -John Lennon

I’d like to be a person that grows love. The hospitality and generosity I received in that bin of blueberries reminds me that that every little thing can make a difference, and those simple offerings of kindness rarely affect just the person we’re sharing them with. They make a difference, and the world needs more of that love. So today (or sometime in the future!), when you have the opportunity to give generously yourself and your resources, I hope you’ll remember that hospitality isn’t a job set aside for a select few- it’s an opportunity for us all.

Blueberry Buckle

Now that I have blueberries, I’m looking forward to recipes that will honor the fruit in a way it deserves. This berry buckle is so simple that I think you’ll like it too. This vanilla and almond-scented buttermilk cake has fresh berries and a simple and buttery almond streusel on top. The end result is a cake that is equal parts breakfast and dessert, which we all know is my very favorite thing to make. Served with a dollop of whipped cream or simply a cup of coffee, this berry buckle is definitely the perfect treat to make this summer. Let me tell you how.

To make this berry buckle, we start by creaming butter and sugar together until it’s pale and fluffy. A single eggs and extract come next followed by buttermilk and a few simple dry ingredients. Spread the batter into an 8″ or 9″ pan and then dotted with fresh berries- any of your favorites will do. Bake the cake partially before being sprinkling the top with the almond streusel.

After baking, this berry buckle tastes terrific served warm with ice cream or even on its own. If you happen to have some ripe summer produce on hand, this is definitely a terrible option for utilizing it. Give the recipe a try and let me know what you think! Happy Wednesday and Happy Baking!

If you like the berry buckle you should try:

Blueberry Lemon Pound Cake
Blueberry Sour Cream Pie
Whole Wheat Blueberry Muffins
Blueberry Cornbread
Strawberry Almond Skillet Cake

Berry Buckle

Print Recipe

★★★★★

5 from 2 reviews

This berry buckle is a moist buttermilk cake dotted with fresh summer berries and a simple almond streusel!

Author: Kate Wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 9 Servings
Category: Dessert

Ingredients

For the streusel:

3 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons unsalted butter at room temperature
¼ cup sliced or chopped almonds

For the cake:

1/4 cup (55 gm) unsalted butter, at room temperature
¾ cup (150 gm) sugar
3/4 teaspoon vanilla
½ teaspoon almond extract
1 large egg, at room temperature
1–1/4 cups (150 gm) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (120 gm) buttermilk
1–1/2 cups mixed berries (I used 1 cup blackberries and ½ cup blueberries)

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Instructions

To prepare the streusel:

Stir to combine the flour and sugar. Use the back of a fork to cut the softened butter into the dry ingredients until it is incorporated in pea-sized crumbs. Toss in the almonds and set aside.

To prepare the cake:

Preheat the oven to 375 degrees. Grease a 10” cast iron skillet and set aside.
In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and ¾ cup sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla, almond extract, and egg and beat to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter and stir to almost combine. Add half of the buttermilk and stir to almost combine. Repeat this process once more until all of the flour mixture and milk has been combined. Scrape the sides of the bowl and fold in any unincorporated bits.
Spread the batter out in the greased skillet. Arrange the berries all over the top of the batter, pressing them down gently into the batter. Bake in the preheated oven for about 15 minutes, and then carefully sprinkle the streusel on top of the cake. Bake for an additional 12 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving.

Strawberry Slab Pie

2 Comments / Pies and Tarts

Are we on team fruit pie or team cream pie? You can’t cheer for both- it’s the rules. Me? I’m almost always team cream pie. Give me custards and peanut butter and French silk chocolate fillings any day, but during the summer, fruit pies win all the quality points. This strawberry slab pie is divine for so many reasons: fresh summer berries, a flaky two-layer crust situation, and about 16 sliced opportunities to go “a la mode.”You’re going to want to make this treat, so let’s dive in on the how-to.

Have you heard of slab pie? I’ve shared two varieties on this site before, but I’m really proud of the simplistic deliciousness of this one. No fussy sauces and a no-fail crust situation make this is a really easy dessert option when serving a crowd in the summer. Because this pie is prepared in a jelly roll pan, we’re able to cut a whole lot more slices to serve all the crazy people we want to love on. You can make it in advance or leave it out in the hot sun- heck, you can almost just eat the thing with your bare hands. (I may or may not be speaking from experience, and you better not judge me.)

Making the Pie

To make this strawberry slab pie we start with the crust. Flour, salt, and sugar are incorporated with butter and shortening until clumpy, pea-sized nibs of fat exist throughout. Add ice water until the dough comes together and then refrigerate it all. When you’re ready to assemble the pie, roll out half of the dough to work into the bottom of your pan. Fill the crust with your sugared, vanilla-scented berries and then top with a second rolled-out piece of dough. Crimp the edges, vent the top, and pop that sucker in the oven for a nice, long bake.

I love a metal jelly roll pan for this kind of pie, but you could also squeeze it into a quarter sheet pan or even a 9×13″ baking pan. Some adjustments will be required and baking time may differ depending on the material of your pan. Metal always works great for me, but the key is to make sure the insides of your pie are bubbling. We don’t want a runny pie! This strawberry slab pie tastes terrific with a scoop of vanilla ice cream or some fresh whipped cream, but this is totally optional. The only requirement for this pie is that you serve it to friends! Your neighbors! Anyone that matters big time to you! Pie are meant for sharing. (Edit: social distancing rules still apply. Don’t come at me for encouraging you to share dessert.)

Happy hump day to you all and happy baking. I hope this post finds you peacefully in process wherever you happen to be. All my love!

If you like this strawberry slab pie you should check out:

Triple Berry Slab Pie
Caramel Apple Slab Pie
Strawberry Rhubarb Pie
Berry Streusel Pie
Peach Berry Pie

Strawberry Slab Pie

Print Recipe

★★★★★

5 from 1 reviews

This strawberry slab is two layers of flaky pie crust filled with vanilla-scented summer strawberries. Learn how easy it is to serve a crowd with this recipe!

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 120
Yield: 16 servings
Category: Dessert

Ingredients

For the pie crust:

4–1/2 cups (585 gm) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (230 gm) unsalted butter, cold
14 tablespoons (200 gm) shortening, cold
10 tablespoons ice water

For the filling:

2 pounds strawberries, halved or quartered into 1” sized pieces
½ cup brown sugar
¼ cup sugar
3 tablespoons cornstarch
½ teaspoon salt
1 tablespoon vanilla extract or vanilla bean paste
1 egg
Demerara sugar, if desired

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Instructions

To prepare the pie crust:

Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
Add 6 tablespoons of ice water and pulse, add in an additional tablespoon of water until a dough begins to form. I usually need 8 tablespoons of water.
Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

To prepare the filling:

Combine the strawberries, brown sugar, sugar, cornstarch, salt, and vanilla extract in a large bowl. Set aside while you prep your pan.

To assemble your pie:

Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
Sprinkle your prepared fruit into the pan and spread out to fill evenly. If your berries have made a ton of excess juice, you can drain a few tablespoons of it.
Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Sprinkle with demerara sugar if desired. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.

Berry Slab Pie

Making the Pie

To make this berry slab pie, we start with the crust. Flour, salt, and a bit of sugar are pulsed together with loads of butter until pea-sized clumps exist throughout. We bring the dough together with some ice water and apple cider vinegar and allow it to chill in the fridge. Once the dough is cold, preheat the oven and roll the dough out onto a floured surface. Fit the dough into a jelly roll pan and begin to prep your filling.

Blueberries, raspberries, and strawberries are tossed together with sugar, cinnamon, and lemon zest. Scoop the mixture into the prepared pie dish and set it aside while you roll out the top piece of dough. I chose to lattice strips of dough on my berry slab pie, but you can easily opt to roll out the sheet of dough and vent the top instead. Place the pie in a preheated oven and bake until the juices are bubbling and the crust is golden brown.

A Few Things to Know

A few things to know about this berry slab pie: first, you really have to roll out your dough well. A jelly roll pan requires a really big crust, and even though this recipe makes loads of dough you’ll still need to take care to roll it out large enough. Second, feel free to adapt this filling according to your preferences! You can use fresh or frozen berries and even sub in certain varieties of berries. Finally, be sure to taste test the berries before you fill your pie so that you can add more or less sugar as needed. If you find your berries aren’t super ripe you may require a few extra tablespoons of sugar to sweeten up the filling.

Let’s bask in these last few days of summer and fill up on yummy treats like this berry slab pie. Many thanks to my friends at Kerrygold for sponsoring this post. Pies are only as good as the ingredients we put in them (especially when it comes to butter!), so for optimal taste I always trust Kerrygold. Pick up a few sticks at the store and give it a try yourself! Happy Tuesday and Happy Baking!

If you like this berry slab pie you should try:

Peach Berry Pie

Berry Almond Streusel Pie

Strawberry Rhubarb Pie

Caramel Apple Slab Pie

Berry Slab Pie

Print Recipe

This berry slab pie is baked in a jelly roll pan and feeds a crowd! Features strawberries, blueberries, and raspberries!

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 1 hour 30 minutes
Yield: 16
Category: Dessert

Ingredients

For the pie crust:

4–1/2 cups (585 gm) all-purpose flour
1–1/2 tablespoons sugar
1 teaspoon salt
1–3/4 cup (400 gm) unsalted butter, cold
10+ tablespoons ice water
2 tablespoons apple cider vinegar

For the pie filling:

2 teaspoons lemon juice (about the juice of one lemon)
1 tablespoon lemon zest
8 cups (about 900 gm) mixed berries (I used chopped strawberries, blueberries, and blackberries)
¼ cup (35 gm) all-purpose flour
1 tablespoon cinnamon
½ cup (100 gm) sugar
1 egg

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Instructions

To prepare the pie crust:

Give the dry ingredients a whiz in the food processor to combine.
Pulse in the butter, just until evenly dispersed and pea-sized clumps form.
Pour the apple cider vinegar into the ice water. Add in 6 or 7 tablespoons of ice water mixture and pulse, adding in an additional tablespoon of water until a dough begins to form. I usually need 9-10 tablespoons of water.
Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

To prepare the pie filling:

Combine the lemon juice, zest, and berries in a large bowl. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.

To assemble your pie:

Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
Sprinkle your prepared fruit into the pan and spread out to fill evenly. Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.

Berry Rhubarb Tart

10 Comments / Pies and Tarts

Fri-yay, Fri-yay, Fri-yay! With Cinco de Mayo, the Kentucky Derby, and a number of other awesome events, this weekend has loads to be excited about. I’ve got your weekend round-up and a serious berry rhubarb tart to share with you kids this morning! Without further ado, let’s get started!

Essential Margaritas

Firstly, did you see the rosé margarita I shared earlier this week? Food & Wine shared their 19 essential margarita recipes, and you better believe they look amazing. For more boozy ideas, check out my other cocktail recipes here!

Mother’s Day Gift Guides

Also, don’t forget to be a mother lover this year. Food52 shared a brilliant gift guide for the mamas in your world. Check it out here!

Madewell x Crewcuts

If you’re buying treats for the moms, you might as well get something for kiddos too! Madewell just released a clothing collab with J.Crew and it is beyond adorable. The little girl items have strawberries all over them, and you better believe Aimee girl is getting some ASAP.

Bon Appetit Travel Guide

I’m still flying high from my killer trip to Chicago last weekend. Bon Appetit shared this very smart travel guide in their most recent issue, and I agree with every bit of it. Give it a looksie here!

Berry Rhubarb Tart

In Alabama, rhubarb has been a hot commodity. While those beautiful stalks are coming into season I wanted you all to have a sure-thing treat to prepare for your people in the coming days. This berry rhubarb tart, both elegant and simple, is nothing short of delightful.

To make it, we start with a simple crust. First, almond and all-purpose flour stir with a bit of sugar before we cut in butter. You can use the back of two forks or a pastry cutter to make sure that the butter is incorporated evenly. Next, press 2/3 of the mixture into a large rectangular tart pan and set aside while you prepare the filling.

Afterwards, strawberries and rhubarb toss with sugar, vanilla, and lemon zest. Cornstarch thickens the mixture before which is added next. Lastly, sprinkle the remaining crust crumbles on top of the fresh fruit and garnish with sliced almonds. Bake in the preheated oven until it is golden brown and the fruit beneath is barely bubbling.

This berry rhubarb tart keeps for several days but is very best the day it is made. I’ve been known to nibble on pieces at breakfast and dessert, so long as a cup of coffee is available to enjoy it with. Although this tart may appear to be difficult to prepare, I can promise it is shockingly simple. Certainly, this berry rhubarb tart makes the wait for rhubarb worth it.

Above all, I hope you have a great weekend and enjoy some dessert this week! All in all, this berry rhubarb tart is not one to miss!

If you like this berry rhubarb tart you should check out:

Strawberry Rhubarb Pie

Raspberry Rhubarb Crumb Cake

Strawberry Pretzel Tart

Strawberry Almond Skillet Cake

Raspberry Streusel Cake

Berry Rhubarb Tart

Print Recipe

★★★★★

5 from 1 reviews

This berry rhubarb tart is a simple dessert, both sweet and tart, filled with fresh strawberries and rhubarb. The crust is an almond and butter crumble and the whole thing is garnished with sliced almonds.

Author: Kate Wood
Prep Time: 15
Cook Time: 45
Total Time: 1 hour

Ingredients

For the dough:

1–1/4 cup (160 gm) all-purpose flour
¾ cup (70 gm) almond flour
½ cup (100 gm) sugar
1 teaspoon salt
11 tablespoons (155 gm) cold unsalted butter, cubed
1–1/2 tablespoons milk or water

For the filling:

8 ounces hulled and quartered strawberries (about 1–1/2 cups)
8 ounces rhubarb, trimmed and cut into 1” pieces
¼ cup (50 gm) sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons sliced almonds
Whipped cream, for serving if desired

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Instructions

Preheat the oven to 350 degrees. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy in appearance. Add the milk or water and stir together just until a dough comes together. Pat about 2/3 of the mixture into the bottom and sides of a 4-1/4” x 13-3/4” tart pan with a removable bottom (you can also use a large 9” round tart pan). Place the pan and the remaining crumbs in the fridge while you prepare the filling.
For the filling, combine the quartered strawberries and chopped rhubarb in a bowl with the sugar, cornstarch, vanilla, and lemon zest. Stir together until combined and spread into the bottom of the tart pan. Sprinkle the remaining crumbs over the fruit filling and then top with the almonds. Bake in the preheated oven for about 45 minutes or until the crust and crumbles are golden brown and the fruit filling is bubbling. Allow to cool slightly and serve with whipped cream.

Recipe adapted from King Arthur Flour

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Lemon Berry Crumb Cake

14 Comments / Cakes

It’s here! Friday has come like a beacon in the night, so please don’t mind me while I celebrate with a victory dance and a jumbo slice of this lemon berry crumb cake. I’ve got your weekend roundup set out for you, including what to read, what to watch, and what to make for all of your Easter celebrations. Let’s get started!

Yeast-Free Cinnamon Rolls

This article from Food52 is blowing my mind. Cinnamon rolls without the wait? Without the rise? Sign me up! Read the article here about how a simple dough leavened with baking powder can make all of your cinnamon roll dreams come true.

How to Make a Living as a Food Blogger

I’ve had a million and one of you ask me how running a food blog has the potential to earn money. While I’m hardly rolling in “The Benjamins” (Mom, that’s slang for money, hundred dollar bills, okay?), I still pinch myself on the daily that people write me checks for doing something that I love. This article from Food & Wine is informative, straight-forward, and provides pointers for people who may be considering this path for themselves.

Bïeryoncé

Did you hear that someone named a beer after Beyonce? It’s a German pilsner from Lineup Brewery called Bïeryoncé, and I have to admit that I’m a little jealous. All I need is to join a chart-topping hip-hop group, start an even bigger solo career, marry a rap mogul, and accumulate a near-billion dollar net worth… maybe then I’ll have enough bad-assery under my belt to have a beer named after me. After looking into purchasing some for myself, I found out that Queen B’s lawyers served the brewery a cease and desist letter, so the brew has been laid to rest. RIP, Bïeryoncé.

Spring and Summer Bags

I may be late to the straw bag bandwagon, but now that I’m on it I’m never getting off. I recently purchased the ultra-trendy round woven bag for my upcoming warm-weather travels, and I cannot wait to start toting. Get in the trend with a bag of your own! I love the options here.

Hamilton and Carpool Karaoke

Okay, this is an old video, but my love for Hamilton is so strong right now that I thought you may want to enjoy this video too. James Corden is my Night-Talkshow-Host in Shining Armor, and this video makes me love him even more. Hamilton has just started their US tour, so be sure to check here for upcoming dates near you. Brett, if you’re reading this, remember that Mother’s Day is just around the corner and I gave you two very incredible children, okay?

Easter Baking

There’s a million and one things you should make for this weekend’s most special holiday. For a layer cake option, check out my robin egg speckled cake tutorial. If you’re interested in a bundt cake, maybe try my carrot cake with brown butter glaze or lemon almond poppyseed bundt cake. But if you prefer a simple, seasonal option for Sunday’s affair, let me introduce you to this lemon berry crumb cake. It’s fresh, entirely delicious, and perfect for sharing as a breakfast or dessert.

Here’s the breakdown: This lemon berry crumb cake is a moist and tender butter cake filled with a tart berry jam. The whole thing gets baked under a mountain of lemony shortbread-style crumbs that add a bit of salty crunch to the otherwise sweet cake. The result is an impressive single layer cake that will make all of your spring brunch dreams come true.

Making the Cake

To make the lemon berry crumb cake, we start with the batter. Butter and sugar cream together, followed by the addition of eggs, vanilla, and lemon zest. The dry ingredients stir in to make a somewhat thick and spreadable batter. About 2/3 of the mixture smooths into the bottom of a 9″ springform pan and tops with a smear of your favorite jam. The cake is sweet, so I recommend a tart jam to offset that sugar. The remaining batter spreads on top of the jam and a basic crumble goes on top.

Fresh from the oven, this lemon berry crumb cake is fab all on its own, however I want more. Top it with a simple drizzle made from powdered sugar, lemon juice, and sour cream. You can pass on the glaze, but I think it fancies it up a bit, don’t you?

I hope your Easter weekends are filled with lots of jelly beans and lemon berry crumb cake. The miracle of this holiday bowls me over every year, and I’m looking forward to gathering hope in that. Happy Friday and happy baking!

If you like this lemon berry crumb cake, you should check out:

Blueberry Lemon Bars

Lemon Almond Tart

Blueberry Galette

Strawberry Almond Skillet Cake

Raspberry Rhubarb Crumb Cake

Lemon Berry Crumb Cake

Print Recipe

★★★★★

5 from 2 reviews

This lemon berry crumb cake is a sweet single layer cake filled with a tart raspberry jam and topped with a crunchy shortbread crumble. Perfect for breakfast, brunch, or dessert!

Author: Kate Wood
Prep Time: 15
Cook Time: 35
Total Time: 50 minutes
Yield: 9

Ingredients

For the crumb:

¼ cup (55 gm) unsalted butter, melted
1 tablespoon lemon juice
1/3 cup sugar
Pinch of salt
¾ cup plus 2 tablespoons (115 gm) all-purpose flour

For the cake:

½ cup (113 gm) unsalted butter, at room temperature
¾ cup (150 gm) sugar
2 large eggs, at room temperature
1–1/2 teaspoons vanilla extract
2–1/2 teaspoons lemon zest
1–1/2 cups (195 gm) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (100 gm) full-fat buttermilk
½ cup blackberry, raspberry, or blueberry preserves, according to your preferences

For the glaze (optional):

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon sour cream (buttermilk can be substituted in a pinch)
¼ teaspoon vanilla extract (optional)

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Instructions

To prepare the crumble:

In a small bowl, stir together the butter and lemon juice. Add the sugar and salt, stirring to combine. Fold in the flour until large clumps form. Place in the fridge to chill while you prepare the cake.

To prepare the cake:

Preheat the oven to 350 degrees. Spray a 9” springform pan with baking spray and set aside.
In a large bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed until smooth, about 2 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add ½ cup of the flour, the baking powder, the baking soda, and the salt. Stir on low to barely combine. Stir in the buttermilk and then add the remaining flour on low speed just until integrated. Scrape the sides of the bowl and fold in any unincorporated batter.
Spread about 2/3 of the batter into the bottom of the springform pan. Smooth the preserves over top pf the batter, leaving a 1” border around the perimeter of the cake. Carefully spread the remaining batter on top and sprinkle the whole thing with the crumble, breaking up the big clumps into a crumb size you prefer. Bake in the preheated oven for about 35-40 minutes, or until the top is puffed and a toothpick inserted comes out clean. Set aside to cool.

To prepare the glaze:

When you’re ready to prepare the glaze, whisk together all the ingredients until a viscous glaze forms. Add more powdered sugar to thicken it up and more sour cream or lemon juice to thin it out. Drizzle over top of the prepared cake and enjoy!

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Chicago

Where We Stayed

We stayed downtown at the Loews Hotel and spent pretty much every waking moment eating and navigating the city. Although the shopping and tourist attractions were all pretty stellar, the hands-down highlight was the architecture tour along the river. Taking in the city from a boat on a sunny day was a treat I won’t soon forget.

And Friends Came, Too!

Another day was spent with my dearest friend, Trisha, and her husband who drove from Indianapolis to surprise me for my b-day! This girl has a brand new baby boy at home and still made the trek to hug my neck and celebrate- isn’t that golden? We had a few meals, shopped, and experienced the view from the 96th floor of the John Hancock building during our time together. Let’s raise a glass to the besties that love us well.

In the evenings, we hung out with my brother, Blake, who lives in downtown Chicago. While together, we visited some of my very favorite restaurants in the city and spared no calorie to make sure that we enjoyed the full culinary experience. My brother is a super adventurous eater and really appreciates good food, so it was next-level amazing to have him join our dining squad.

On our last day in Chicago, we had brunch at one of my favorite restaurants, Little Goat Diner, and went to see the Broadway musical Hamilton. If theatre or American history or hip-hop or ridiculous musical talent is your thing, THIS SHOW IS FOR YOU. I laughed, I cried, I danced in my seat- this show literally blew my mind and I’m dying to go again. If you have the opportunity to see this show, DOOOO IT.

Be sure to check out my list of Chicago faves below. In a city with a thousand wonderful things to do, I hope you’ll make time for at least one or two of these on your next trip.

Chocolate Budino

While in Chicago, we ate dinner at Monteverde, a 2017 James Beard Award winning chef’s restaurant. We ordered things like pesto gnocchi and pumpkin ravioli, but the winner for me was the butterscotch budino. If you’re not familiar, budino is basically a rich Italian take on pudding, sometimes smooth and creamy like a custard, other times light and eggy like a souffle. Always wanting to appease my pudding-loving husband, I started tinkering with a chocolate budino recipe a few months ago, and I am thrilled to share the outcome with you today.

This chocolate budino is not your average Snack Pack. There’s no artificial chocolate powder flavor here; this thing doesn’t taste like a Yoo-Hoo. This version of chocolate budino tastes like CHOCOLATE- rich and buttery with the perfect amount of sweetness, but otherwise decidedly chocolate in flavor. Making chocolate budino is quite similar to making a homemade pudding, and once you know the base recipe there are three different topping variations that you can try. Seriously, I see this coming to an intimate dinner party near you.

Making the Budino

To make the chocolate budino, we start at the stove. Gently heat some whole milk and cream while you mix together the dry ingredients- cocoa powder, cornstarch, and sugar. A few egg yolks are whisked into the dry ingredients before the steaming dairy is added to the mix. We add the hot liquids in a slow and careful stream, whisking vigorously the whole time to ensure that we don’t scramble our egg yolks in the process. Once the milk and cream have been added, we pour the whole lot of it back into the saucepan on the stove and cook, continuing to whisk, until the mixture has thickened slightly to the consistency of a thick and creamy salad dressing.

Next, we lower the heat and add the remaining ingredients of chocolate, salt, vanilla, and butter, stirring to combine. Immediately divvy the pudding into small heat-safe containers and rest a piece of plastic wrap on the surface of each one to make sure that the pudding doesn’t form a skin (yuck).

Serving the Budino

This chocolate budino can be made ahead of time and stored in the fridge just until the time of serving. I like to let mine warm up on the counter for a few minutes prior to serving so that you can realllllly taste the chocolate. While they sit out, you can begin assembling the toppings for these treats! Fresh whipped cream is a must, but from there you have some choices to make. I’ve included instructions for a berry topping, a chocolate crumble (adapted from this cake!), and hazelnut praline. All options are terrific, so pick how you want your chocolate budino and get to work! You won’t be disappointed.

Thanks for always letting me jabber on about desserts and traveling. If you have any must-see spots in Chicago, PLEASE, tell me about them! And if there’s another city you think I need to eat my way through, please inform me so that I can begin negotiations with Brett. Ha! Enjoy these chocolate budinos and cheers to you!

Where We Ate in Chicago:

Fun/ Casual Bites:

Little Goat Diner
My favorite dish (This Little Piggy Went To China) is from here!
Girl and the Goat
Global food served in a family-style setting.
Au Cheval
The best burger and garlic fries in Chicago.
Fat Rice
A mix of Asian, African, and Indian cuisine served in the COOLEST atmosphere.
Pequod’s
Perfect Chicago deep-dish pizza. We called ahead and ordered carry-out to avoid a wait!
The Purple Pig
Highly acclaimed Chicago favorite serving New American cuisine in a shared-plate atmosphere.
Duck Duck Goat
Stephanie Izzard’s take on Chinese food. It’s RIDICULOUS GOOD.
Rooh
A seasonal Indian menu in a chic setting.

Nicer Vibes:

Monteverde
Italian cuisine with house-made pasta and loads of global influence.
Avec
Rustic Mediterranean small plates and home of the best Chorizo-stuffed dates.
Bavette’s
A classic steakhouse with French flair.
Nico Osteria
A daily-changed menu serving housemade pasta and Italian seafood.
RL Restaurant
American food served in a unique club atmosphere.
RPM Italian
Modern Italian cuisine in a sassy atmosphere.
Gilt Bar
Contemporary American cuisine and small plates in a dark dining setting.

Dining Experiences:

Alinea
Consistently ranked among the best restaurants in the WORLD, Alinea is a fine dining experience that is equally parts meal and show. Expect modern American cuisine, impeccable service, and a bunch of surprises throughout the evening.

Sweet Bites:

Sweet Mandy B’s
Buy as many cookies as you can fit in your carry-on.
Floriole
A fantastic bakery with some of the flakiest, most buttery pasties I’ve ever had.

Where We Drank in Chicago:

Three Dots and A Dash
The coolest tiki lounge in The Loop!
The Signature Lounge
Cocktails from the 96th floor of the John Hancock Building!
Velvet Hour
A moody bar with a speak-easy vibe.
Cindy’s Rooftop
My favorite spot for day drinking in Chicago.
Intelligentsia Coffee
A Chicago-born coffee company with a terrific brew.
Lost Lake
A tiki bar with and island aesthetic.
The Fox Bar at Soho House
A cheeky late-night spot to grab a drink.

Things We Did in Chicago:

Millenium Park to check out The Bean!
Shopping on Michigan Ave.
River architecture tour
Hamilton– the best broadway show I’ve ever seen.
Shopping on Armitage
Took in the view from the top of the John Hancock Building

Places I’m Dying to Try Next Time in Chicago:

Three Arts Club Cafe
Bohemian House
Velvet Taco
Big Star Tacos
Publican Quality Meats
Milk Room

For more posts like this, check out:

Cookie Butter Pretzel Mousse
Banana Coconut Chocolate Cream Pie
Chocolate Coffee Almond Scones and Our Time in Portland
BBC Popsicles and Our Time in St. Barth’s

Chocolate Budino: Three Ways

Print Recipe

★★★★★

5 from 1 reviews

Chocolate budino, a rich pudding-like dessert, can be prepared in three ways- with a chocolate crumble, with a berry topping, or with a hazelnut praline!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 90
Yield: 4

Ingredients

For the budino:

1–1/4 cup (300 mL) whole milk
1/3 cup (80 mL) heavy cream
1 tablespoon cornstarch
1/3 cup (30 gm) unsweetened cocoa powder
1/2 cup (50 gm) sugar
2 large egg yolks
1/8 teaspoon salt
2 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

For the whipped cream:

¾ cup heavy whipping cream
1 tablespoon sugar

For the chocolate crumble topping:

¼ cup (55 gm) unsalted butter, room temperature
2–1/2 tablespoons sugar
¼ cup plus 3 tablespoons (60 gm) all-purpose flour
2 tablespoons cocoa powder
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 tablespoon water

For the berry topping:

1 cup mixed berries (I prefer blackberries and raspberries)
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon water

For the hazelnut praline:

¼ cup (40 gm) chopped hazelnuts
1 tablespoon brown sugar
2 teaspoons butter, melted

Cook Mode Prevent your screen from going dark

Instructions

To prepare the budino:

Combine one cup of the whole milk and the heavy cream in a 6-quart saucepan on the stove. Turn the heat to medium-low while you assemble the rest of the ingredients.
In a medium-sized bowl, whisk together the cornstarch, cocoa powder and sugar. Add the egg yolks and the remaining milk, whisking to combine.
Once the milk and cream on the stovetop are warmed and barely steaming, carefully remove one cup of the mixture and add it to the cornstarch mixture, whisking quickly all the while. Once combined, add the cornstarch and milk mixture back to the saucepan on the stove, whisking together constantly until the mixture begins to thicken. You’ll want the mixture to become a viscous consistency, similar to the texture of a creamy salad dressing.
Turn the heat to low and add in the salt, chocolate, butter, and vanilla. Whisk quickly to combine and melt the chocolate and then remove from the heat immediately. Pour into four heat-safe containers and place a small sheet of plastic wrap on top so that a skin does not form on the top of the pudding.

To prepare the whipped cream:

Place the cold cream in a large bowl or the bowl of a stand mixer. Beat at medium speed until slightly thickened and frothy, then add the sugar. Increase the speed to high and beat just until medium stiff peaks form. Keep in the fridge until you plan to serve the budino.

To prepare the chocolate crumble topping:

Preheat the oven to 350 degrees.
Beat the butter and sugar on medium low speed until creamy, about 1-2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs.
Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15-20 minutes, or until crumbs are baked and set. All to cool completely.

To prepare the berry topping:

Combine all of the ingredients in a small saucepan and place over medium heat. Mash larger berries to release juices and cook, stirring occasionally, until the mixture has thickened and is bubbling. Remove from heat and cool completely.

To prepare the hazelnut praline:

Preheat the oven to 350 degrees.
Combine all three ingredients and spread out on a small sheet pan.
Bake for about 5 minutes, then stir and bake for an additional 4-5 minutes. The nuts should be fragrant and crunchy with melted sugar. Allow to cool completely.

Notes

If desired, add 1/4 cup Nutella (chocolate hazelnut spread) to the pudding.
As an alternative to the hazelnut praline, consider making cookies to top the pudding! Check out my recipe for butter pecan cookies. Substitute hazelnuts for pecans and crumble baked and cooled cookies over top of the pudding.
Switch out these toppings for some of your favorites. Salted caramel, pretzels, shortbread cookies, toffee sauce and bananas, and any other number of items would taste delicious here! Change according to your preferences.

Recipe for the budino adapted from Nigella Lawson

Chocolate Budino// Guide to Chicago

15 Comments / Confections and Candies

Where We Stayed

And Friends Came, Too!

Be sure to check out my list of Chicago faves below. In a city with a thousand wonderful things to do, I hope you’ll make time for at least one or two of these on your next trip.

Chocolate Budino

Making the Budino

Serving the Budino

Where We Ate in Chicago:

Little Goat Diner

My favorite dish (This Little Piggy Went To China) is from here!

Monteverde

Italian cuisine with house-made pasta and loads of global influence.

Girl and the Goat

Global food served in a family-style setting.

Au Cheval

The best burger and garlic fries in Chicago.

Avec

Rustic Mediterranean small plates and home of the best Chorizo-stuffed dates.

Bavette’s

A classic steakhouse with French flair.

Nico Osteria

A daily-changed menu serving housemade pasta and Italian seafood.

Fat Rice

A mix of Asian, African, and Indian cuisine served in the COOLEST atmosphere.

Pequod’s

Perfect Chicago deep-dish pizza. We called ahead and ordered carry-out to avoid a wait!

The Purple Pig

Highly acclaimed Chicago favorite serving New American cuisine in a shared-plate atmosphere.

RL Restaurant

American food served in a unique club atmosphere.

Sweet Mandy B’s

Buy as many cookies as you can fit in your carry-on.

Floriole

A fantastic bakery with some of the flakiest, most buttery pasties I’ve ever had.

Where We Drank in Chicago:

Three Dots and A Dash

The coolest tiki lounge in The Loop!

The Signature Lounge

Cocktails from the 96th floor of the John Hancock Building!

Velvet Hour

A moody bar with a speak-easy vibe.

Cindy’s Rooftop

My favorite spot for day drinking in Chicago.

Intelligentsia Coffee

A Chicago-born coffee company with a terrific brew.

Lost Lake

A tiki bar with and island aesthetic.

Things We Did in Chicago:

Millenium Park to check out The Bean!

Shopping on Michigan Ave.

River architecture tour

Hamilton– the best broadway show I’ve ever seen.

Shopping on Armitage

Took in the view from the top of the John Hancock Building

Places I’m Dying to Try Next Time in Chicago:

Three Arts Club Cafe

Bohemian House

Velvet Taco

Big Star Tacos

Publican Quality Meats

Milk Room

For more posts like this, check out:

Cookie Butter Pretzel Mousse

Banana Coconut Chocolate Cream Pie

Chocolate Coffee Almond Scones and Our Time in Portland

BBC Popsicles and Our Time in St. Barth’s

Chocolate Budino: Three Ways

Print Recipe

★★★★★

5 from 1 reviews

Chocolate budino, a rich pudding-like dessert, can be prepared in three ways- with a chocolate crumble, with a berry topping, or with a hazelnut praline!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 90
Yield: 4

Ingredients

For the budino:

1–1/4 cup (300 mL) whole milk
1/3 cup (80 mL) heavy cream
1 tablespoon cornstarch
1/3 cup (30 gm) unsweetened cocoa powder
1/2 cup (50 gm) sugar
2 large egg yolks
1/8 teaspoon salt
2 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

For the whipped cream:

¾ cup heavy whipping cream
1 tablespoon sugar

For the chocolate crumble topping:

¼ cup (55 gm) unsalted butter, room temperature
2–1/2 tablespoons sugar
¼ cup plus 3 tablespoons (60 gm) all-purpose flour
2 tablespoons cocoa powder
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 tablespoon water

For the berry topping:

1 cup mixed berries (I prefer blackberries and raspberries)
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon water

For the hazelnut praline:

¼ cup (40 gm) chopped hazelnuts
1 tablespoon brown sugar
2 teaspoons butter, melted

Cook Mode Prevent your screen from going dark

Instructions

To prepare the budino:

Combine one cup of the whole milk and the heavy cream in a 6-quart saucepan on the stove. Turn the heat to medium-low while you assemble the rest of the ingredients.
In a medium-sized bowl, whisk together the cornstarch, cocoa powder and sugar. Add the egg yolks and the remaining milk, whisking to combine.
Once the milk and cream on the stovetop are warmed and barely steaming, carefully remove one cup of the mixture and add it to the cornstarch mixture, whisking quickly all the while. Once combined, add the cornstarch and milk mixture back to the saucepan on the stove, whisking together constantly until the mixture begins to thicken. You’ll want the mixture to become a viscous consistency, similar to the texture of a creamy salad dressing.
Turn the heat to low and add in the salt, chocolate, butter, and vanilla. Whisk quickly to combine and melt the chocolate and then remove from the heat immediately. Pour into four heat-safe containers and place a small sheet of plastic wrap on top so that a skin does not form on the top of the pudding.

To prepare the whipped cream:

Place the cold cream in a large bowl or the bowl of a stand mixer. Beat at medium speed until slightly thickened and frothy, then add the sugar. Increase the speed to high and beat just until medium stiff peaks form. Keep in the fridge until you plan to serve the budino.

To prepare the chocolate crumble topping:

Preheat the oven to 350 degrees.
Beat the butter and sugar on medium low speed until creamy, about 1-2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs.
Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15-20 minutes, or until crumbs are baked and set. All to cool completely.

To prepare the berry topping:

Combine all of the ingredients in a small saucepan and place over medium heat. Mash larger berries to release juices and cook, stirring occasionally, until the mixture has thickened and is bubbling. Remove from heat and cool completely.

To prepare the hazelnut praline:

Preheat the oven to 350 degrees.
Combine all three ingredients and spread out on a small sheet pan.
Bake for about 5 minutes, then stir and bake for an additional 4-5 minutes. The nuts should be fragrant and crunchy with melted sugar. Allow to cool completely.

Notes

If desired, add 1/4 cup Nutella (chocolate hazelnut spread) to the pudding.
As an alternative to the hazelnut praline, consider making cookies to top the pudding! Check out my recipe for butter pecan cookies. Substitute hazelnuts for pecans and crumble baked and cooled cookies over top of the pudding.
Switch out these toppings for some of your favorites. Salted caramel, pretzels, shortbread cookies, toffee sauce and bananas, and any other number of items would taste delicious here! Change according to your preferences.

Recipe for the budino adapted from Nigella Lawson

Berry Almond Streusel Pie

7 Comments / Pies and Tarts

Friday, you sweet son of a gun, am I glad to see you or what?!

Have you all had some bright spots this week? I really hope so. Over here, the days feel long when they’re spent attached to a 5 week old while running after an almost two year old but thank goodness and hallelujah that summer + maternity leave = weekends at the lake. My parents have a little spot on the water at Lake Martin, so during the summer, they spend a couple months in these parts and I have a location for weekend retreats. And, to be clear, by “retreats” I mean no makeup, extra hands to help with chi’rens, and all the grilled chili dogs and burgers my post-natal body can handle. PRAISE!

I’m excited to be able to share with you all twice this week. Ever since we talked about pie crust earlier this week, I’ve been trying to determine which recipe I was going to post today. I have a few pies up my sleeve but, you know, I can’t show you all my cards at once so let’s settle for one recipe at time, okay? In preparation for today, I did a little more research (read: made and consumed way too many pies) to make sure I gave you the most appropriate of appropriate pie recipes today. After much deliberation and several scoops of ice cream to make my pie tests “a la mode”, I’ve decided on a summer staple: mixed berry pie. Well, berry almond streusel pie, to be precise.

Me and the berries get along real well in the summer on account of all the farm stands and pick-your-own berry fields that have popped up here in central Alabama. Also, is there anyone who doesn’t like at least one variety of berry? I don’t think so.

I decided on a mix of blueberries, strawberries, blackberries, and raspberries for this pie, but the beauty of this recipe is that you can go any direction. Use whatever you have on hand, whatever is growing in your backyard, or whatever is BOGO at the supermarket. Once you have made the ultra-critical decision of picking your flavors, and given that you read my last post and know how to make stellar pie crust, the hardest part of making this pie is waiting for it to cool to room temperature and set up completely. No judgement here if you dive in spoon first the second it’s cool enough to shovel in to your mouth. Been there, done that.

The crumb topping on this berry almond streusel pie comes together easily and is a terrific alternative to making a double-crusted pie. I’ve included a photo of a double crusted pie I fixed earlier this year when I was testing dough braiding. Let’s just say that whole braiding thing is easier said than done. With two babies on the hip this summer, I’m going to stick with streusel toppings for now.

This recipe for berry almond streusel pie will fill a standard 9″ pie plate. If you’d prefer to use a deep-dish pan, increase the filling by 1/3 and cook a bit longer. I’ve even halved this recipe and prepared pies in mini 6″ dishes that turn out great and make for a terrific pie for two! My favorite though is the standard 9″ pie because it’s great for sharing manageable-sized slices with friends.

Let’s embrace the weekend and the onset of summer by making this berry almond streusel pie and let me know how you love it! Cheers to the weekend and to summer baking!

Mixed Berry Pie

For my favorite double pie crust recipe, click here!

Berry Almond Streusel Pie

Print Recipe

★★★★★

5 from 1 reviews

This berry almond streusel pie is stuffed with juicy, mixed berries and topped with a buttery, almond specked crumb topping.

Author: Kate Wood
Prep Time: 30
Cook Time: 90
Total Time: 2 hours

Ingredients

For the streusel

1/2 cups all purpose flour
1/2 cup old fashioned oats
1/3 cup brown sugar, packed
1/2 teaspoon salt
6 tablespoons butter, cold and diced
1/2 cup sliced almonds

For the pie

1/2 recipe of double pie crust (see link above)
1 egg
1 tablespoon water
2 pounds of mixed berries, stemmed and cut into similar sized pieces
Juice of 1/2 lemon
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup sugar
1/3 cup brown sugar
1/4 cup corn starch
1/4 teaspoon salt
1 teaspoon cinnamon

Cook Mode Prevent your screen from going dark

Instructions

To prepare the streusel

Combine the flour, oats, sugar, and salt in a medium sized bowl and stir to combine. Cut in the butter using a pastry cutter until it comes together in pea-sized clumps. Toss in the sliced almonds. Refrigerate until ready to use.

To prepare the pie

Preheat the oven to 400 degrees.
Toss the berries, lemon juice, and extracts together in a large bowl. In a separate, smaller bowl, combine the dry ingredients. Add the dry ingredients to the berries bowl and toss to combine. Allow to sit for 20 minutes while you prepare your pie plate.
Roll your pie dough to 1/8-1/4″ thick and place in a 9″ standard pie plate. Trim excess dough from the edges and crimp your crust as desired.
Spoon the berries into the prepared pie plate and drain off any excess juices. Top the pie evenly with the crumble topping.
Whisk together the egg and water to create an egg wash. Brush evenly over all of the pie crust edges.
Place pie in the preheated oven and bake at 400 degrees for 30 minutes. Decrease oven temperature to 350 degrees and bake for an addition 1 or 1-1/2 hours, or until the filling bubbles thickly around the outside of the pie.
Once done, cool on a cooling rack until room temperature, at least 6 hours or overnight.

Notes

Keep your pie crust and streusel cold until it is placed in the oven. Cold crust and streusel is easier to work with and will perform best in the oven.
Keep in mind that this recipe works best in a standard 9″ pie plate and is not intended for a deep-dish pie plate. Increase filling ingredients by 1/3 in order to fill a deep-dish plate.
Use another 1/2 recipe of pie dough to top the pie if you prefer a double crust pie. Be sure to brush all of the crust with the egg wash. This will help the crust to brown beautifully.

Nutrition

Serving Size: 9
Calories: 387
Sugar: 32
Sodium: 266
Fat: 17
Saturated Fat: 6
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 56
Protein: 6
Cholesterol: 41