Author Notes
This is a childhood recipe. I unfortunately cannot remember where the original recipe came from, but over the past 20 years, I've made it my own. The curst is made with ground walnuts and the filling is pure berry goodness. Serve it warm or cold, it doesn't matter. —Vicky | Things I Made Today
Ingredients
- For the crust
-
1 cup
walnuts
-
2 cups
all purpose flour
-
1/2 cup
granulated sugar
-
3/4 cup
chilled butter, cut into small pieces
- For the filling
-
1/4 cup
granulated sugar
-
1 1/2 tablespoons
corn starch
-
1 pint
raspberries
-
1 pint
blueberries
-
1 pint
blackberries
Directions
-
Preheat oven to 450.
-
Using a food processor, pulse walnuts until they are coarsley ground. Add flour and sugar and pulse until well mixed. Add butter and pulse until coarse crumbs form. Divide dough into two bowls, one containing ⅓ and the other ⅔ of mixture.
-
Using your fingers, press ⅔ of the crumb mixture into the bottom and sides of a 9 inch springform pan. You should go about 1½ inches up the sides.
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In a large bowl, mix together sugar and corn starch. Add berries and mix until they are well coated. Spoon berries into springform pan.
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Sprinkle the remaining ⅓ of your crumb crust on top of the berries making sure they are well covered. Gently press to form an even top.
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Bake for 30 minutes, until bubbly. Remove from oven and cool for at least 10 minutes.
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Use a knife to cut around the edges of the springform before removing it. Serve warm or cold.
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