Berry Crumble (BEST EVER)

INGREDIENTS Streusel 1/2 c. sugar 1/2 c. all-purpose flour, spooned and leveled 1/2 c. almond meal 1/2 tsp. Kosher salt 4 tbsp. 57g unsalted butter, cut up 

Cake 1/2 c. (115g) unsalted butter, at room temperature, plus more for pan 1 c. all-purpose flour, spooned and leveled 3/4 c. almond meal 1 tsp. baking powder 1/2 tsp. Kosher salt 1/4 tsp. baking soda 1 c. sugar 2 large eggs 1/2 c. crème fraîche, plus more for serving 10 oz. (about 2 1/2 c.) fresh or frozen blackberries (thawed and drained) 

DIRECTIONS For the streusel: Preheat oven to 350°F. Whisk together sugar, flour, almond meal, and salt in a bowl. Work in butter until mixture is crumbly. Refrigerate until ready to use. For the cake: Butter a 9 by 2-inch deep cake pan and line the bottom with parchment paper. Whisk together flour, almond meal, baking powder, salt, and baking soda in a bowl. Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as necessary. Reduce mixer speed to low and beat in flour mixture and crème fraîche alternately, beginning and ending with the flour mixture, just until flour is incorporated. Transfer batter to prepared pan. Top with blackberries and streusel. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Let cool slightly. Serve with crème fraîche alongside. https://www.countryliving.com/food-drinks/recipes/a43559/blackberry-almond-buckle-recipe/