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Author Notes: I adapted this recipe by adding almond flour to the batter and a mix of berries. It's worth the extra effort because the end result is a moist, sweet treat loaded with summer fruit. —almacucina
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup raw cane sugar
- 1/4 cup light brown sugar
- 1/2 cup cold butter, cut into small pieces
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 pound mixed berries (blues, blacks and raspberries)
- Preheat oven to 350 degrees. Butter and flour a nine by nine inch baking pan.
- In a large bowl whisk together all the dry ingredients. Cut in the butter pieces with a pastry cutter, two forks or your hands until mixture is crumbly. (Or you could also use a food processor.) Set aside 1/2 cup of mixture.
- In a small bowl whisk together egg, milk and vanilla and add to large bowl of dry mixture, gently folding it in just until combined.
- Pour the batter into prepared pan and evenly distribute berries on top. Top berries with reserved flour mixture. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty
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