{ berry crumble with almond-crusted shortbread }

The days are getting longer and warmer, and all those pretty summer berries have been making their way back into the produce section at the grocery store. It's been increasingly difficult to resist them, and today, I wasn't able to do so.

I'm a raspberry girl. They're my favorites. Raspberry cocktails, raspberry pies, raspberry anything -- I'm putty in the hands of anything of the framboise persuasion.

Ty, on the other hand, is a strawberry and blackberry guy. So, because I'm that kind of good-hearted and selfless person, I decided to mix things up and make a berry medley, rather than my originally-intended raspberry something or other.

I was actually inspired by the fresh stuff, but opted for the frozen version -- blackberries, strawberries, blueberries, and, of course, raspberries.

So, welcome back, summer berries. I've missed you.

Berry Crumble with Almond-Crusted Shortbread
(adapted from uneGaminedanslaCuisine)

Ingredients
3 cups all-purpose flour
1 cup + 1/2 cups of sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) of butter, cold and cut into tablespoon-sized pieces
2 eggs, lightly beaten
1 1/4 teaspoon of pure almond extract
1/2 cup of finely chopped almonds (I used a mini food processor until almonds were almost powder consistency)
2 tablespoon cornstarch
8 cups fresh or frozen berries

Process
Preheat the oven to 375°F.

Grease a 13x9-inch baking pan with non-stick spray. Set pan aside.

In a large bowl, whisk together flour, 1 cup of sugar, baking powder, and salt.

Add butter pieces. Using a pastry cutter, cut them into the dry ingredients until mixture resembles coarse crumbs.

Stir in eggs, almond extract, and almonds.

Press two-thirds of the mixture into the prepared baking dish.
In a large bowl, combine cornstarch and remaining 1/2 cup of sugar; add berries and gently toss. If using frozen berries, don't thaw them. Break them up, and toss them with the cornstarch. Spoon over crust.

Sprinkle with remaining crumb mixture.

Bake for 30-40 minutes or until bubbly and golden brown. Place dish on a wire rack, allowing as much time for cooling as possible.