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Set oven to 350 degrees. Butter a 13 x 9-inch baking dish. For the topping; whisk together the flour, sugar, lemon zest and cinnamon. Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form. Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use). For the filling; place the berries in a large bowl. Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice. In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend. Transfer/spread the berry mixture to prepared baking dish. Sprinkle the topping mixture over evenly. Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown. Cool slightly before serving. Delicious!
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
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