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Breakfast Berry Crumble

March 23, 2021
All photos courtesy of the authorAll photos courtesy of the author

I serve this with a nice dollop of Greek yogurt for breakfast during Passover, but it’s just as satisfying as an afternoon treat with a cup of tea or warmed up and served over vanilla ice cream as dessert.

This recipe can be made pareve or dairy.

Featured in: How To Make Seder Desserts Your Guests Won’t Believe Are Kosher for Passover

Great for: Passover


  • 1pint strawberries
  • 1pint blueberries
  • 1pint raspberries or blackberries, or a combination
  • 2Tbsp sugar
  • 2tsp fresh lemon juice
  • 1tsp lemon zest
  • ½tsp cinnamon
  • 1cup almond flour
  • ¼tsp sea salt
  • cup brown sugar
  • ½cup sliced almonds
  • ½cup cashew pieces
  • 4Tbsp butter or margarine, melted
  • Greek yogurt or vanilla ice cream (optional)
Yield: 16 servings
Time: 1 hour


  • Step 1

    Preheat oven to 350 degrees.

  • Step 2

    Combine berries with sugar, lemon juice, lemon zest and cinnamon in a bowl and toss gently. Place into a greased 11×9 baking dish. Set aside.

  • Step 3

    Combine almond flour, salt, brown sugar, almonds, cashews, and melted butter or margarine in a large bowl and mix gently until just combined. Sprinkle mixture over berries until coated with even layer of the topping.

  • Step 4

    Bake for 40-50 minutes, or until browned on top and berries have released juices.

  • Step 5

    Serve warm with Greek yogurt or ice cream if desired.

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