A little off season posting a berry crumble but I had to share. The photo is from last summer when I first made this recipe (and have been making it ever since!)

It's adapted from La Tartine Gourmande and it's a gluten-free recipe, but I'm all about gluten so I use flour instead. The thing that's nice about this recipe is you can easily swap out different fruits or nuts and it still rocks. And it comes together fairly quickly so in less than hour you have a yummy treat or dessert. Bea has all kinds of wonderful recipes on her site, I recommend checking it out, especially if you want gluten-free recipes. The only changes here are the flour swap and fruit. I've also made this with almonds and I wan't sure which I liked better, the pistachios or the almonds, they both worked so well. This was the first time I've used green pistachios and they are really special when they toast up in the oven. Also if you're using a lot of really sweet berries, like strawberries, you can skip the sugar in the fruit mix, last fall I made this with very very ripe strawberries and it really didn't need the sugar at all. Hope you enjoy once berry season kicks in!

Berry Crumble
(adapted from Bea Peltre at La Tartine Gourmande )

3/4 cup sugar
1/2 cup unsalted green pistachios
1 cup flour
1/2 cup almond meal
1/2 cup rolled oats (quick cooking kind)
1 stick unsalted butter (diced)
1 teaspoon vanilla extract

(fruit mix)

1/4 cup sugar
1 cup blueberries
1 cup raspberries
1 cup strawberries (diced)

preheat oven at 375°

Combine berries and sugar in bowl and let sit for about 20 minutes.

In another bowl combine sugar, flour, almond meal, oats, and vanilla. With a pastry blender (or fork) work in the butter until it's crumbled thoroughly with the flour mixture, then mix in pistachios.

Pour fruit in a baking dish ( a 6"x10" works) and top with the crumble mixture.

Bake for 30 minutes or until brown.

Notes: I forgot to butter the baking dish originally and didn't seem to matter, so it may be optional depended on what kind of dish you're using.