This Mixed Berry Crumble recipe is easy and bursting with fresh berry flavor! Use whatever mix of fresh or frozen berries you desire. A hint of cinnamon in the streusel topping adds a little warmth.
In a medium bowl or the bowl of a stand mixer, combine flour, ½ cup sugar, cinnamon and salt. Cut in the butter with a pastry blender or on low speed with the paddle attachment until the mixture comes together and is crumbly and homogenous. There will be no visible pieces of butter left. It should be clumpy. (You can also do this in a food processor.)
Prepare the filling:
Wash, hull and dry strawberries. Dice into bite-sized pieces.
In a medium mixing bowl, combine blueberries, blackberries, raspberries, strawberries, 1 cup sugar, and lemon juice. Mix to coat fruit evenly. Taste for sweetness and adjust with more lemon juice or sugar as needed.
Spoon into a shallow 1 ½ quart casserole dish.
Sprinkle crumble evenly over fruit mixture.
Bake:
Bake at 350℉ for about 50 minutes or until the mixture is hot and bubbly.
Serve with vanilla ice cream. Or caramel. Or vanilla bean anglaise!
Video
Notes
Let’s get into it like a PROFESSIONAL CHEF:
Presentation - Bonus points for serving this crumble with a mound of vanilla bean ice cream or a generous spoonful of vanilla bean anglaise.Flavor Tips - Taste your fruit for sweetness. You might want more or less sugar depending on the ripeness of the berries. I like to mix and then taste to get a real indication of how the flavors will meld. Lemon is King in Mixed Berry Crumble Land. This is the linchpin. Lemon has a magical quality that allows it to enhance all other flavors, especially berries. Technique - Berries release a lot of juice when they are cooked, so this crumble is definitely a little runny even when cooled. The key to a thicker filling here is to make sure it bakes long enough! Wait to take the crumble out of the oven until after you can see the filling bubbling. More is more when it comes to crumble topping. The beauty of this recipe is that it allows for some to sink in and absorb some of the fruit juices and some to stay on top and get nice and crispy.Helpful Tools - I use a pastry blender to make my butter topping crumbly, homogenous, and clumpy. But, you could also do this in a food processor or stand mixer if you so choose.Variations - I use a combination of fresh blueberries, blackberries, raspberries and strawberries. The exact ratio isn't important, but keep the strawberries at a third or less of the total fruit. Otherwise the crumble will be too liquidy. Storage - Bake ahead, cool and then freeze for one month. Alternatively, refrigerate leftovers for up to seven days. The crumble topping can be made in advance and refrigerated for 7 days or frozen for up to one month.