Peach and Blackberry Crumble

Diana Henry claims that this is the quintessential British, never-fails-to-please dessert.  I did not know that the British had this up their culinary sleeve.  When it comes to cooking, I trust the Irish over the British.  Still, when it comes to crumble, how badly can one stray?

Peach and Blackberry Crumble
Adapted from Plenty by Diana Henry
Serves 5-6

4 cups chopped fruit (peaches, plums, nectarines, apricots)
1 pint blackberries
grated zest of 1/2 lemon
juice of 1/2 lemon
2 tsp minute tapioca
1/3 cup sugar, plus 1 1/2 Tblsp
3/4 cup white whole wheat flour
1/3 cup ground almonds (buy this at Trader Joes)
5 T butter, in thin slices
3 T slivered almonds

Preheat the oven to 350 degrees.

Spray the bottom of a deep dish pie pan.  Put the chopped fruit, lemon juice and zest into the pan and stir in the tapioca and 1 1/2 tablespoons sugar.

Make the crumble in a medium bowl: mix together the flour, ground almonds, 1/3 cup sugar, and the slices of butter.  With two forks, or a pastry cutter, cut in the butter until the mixture turns crumbly.

Put the crumble on top of the fruit, sprinkle the almonds over the top and bake for 40 minutes.  The top of the crumble should be golden and the fruit tender.  (Stick a knife in to test for this).  If your fruit needs to cook longer, cover the top with foil and bake a little longer.

Serve with whipped cream or good vanilla ice cream.