We recommend that this recipe be served alongside a Napa Valley Cabernet Sauvignon, included in our upcoming Weekly Tasting.
Filling Ingredients:
- 4 cups mixed berries, fresh or frozen
- ¼ cup sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
Topping Ingredients:
- ¾ cup all purpose flour
- ¼ cup sugar
- ½ cup coconut, shredded
- 1 tsp grated lemon zest
- ¼ tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup sliced almonds
- Salt, to taste
Directions:
1. Preheat oven to 375°F and butter a 9-inch round pie dish.
2. In a large bowl, mix together the filling ingredients (berries, sugar, cornstarch, and lemon juice) and pour into the baking dish.
3. In a medium sized bowl, mix flour, sugar, lemon zest, and a pinch of salt. Add butter; use your fingers to mix in the cubes of cold butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs. Stir in almonds and coconut.
4. Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
5. Take out of oven and let cool for at least an hour before serving.
Eager to try more California Cabernet wines and food pairings? Check out our latest Weekly Tasting!