Berry Crumble

5 from 1 ratings

This Berry Crumble Recipe is super easy and bursting with fresh berry flavor! Use whatever mix of fresh or frozen berries you desire. A hint of cinnamon in the chewy and crisp streusel topping adds a little warmth, and lemon balances out the sweet! Only 10 minutes of prep!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: British

Servings: people

Author: Chef Lindsey

Ingredients

For the Crumble:

1 cup all-purpose flour
½ cup sugar
½ teaspoon cinnamon
½ teaspoon kosher salt
½ cup unsalted butter cold and cubed

For the filling:

2 cups strawberries sliced
2 cups blueberries fresh or frozen
1 cup blackberries fresh or frozen
1 cup raspberries fresh or frozen
1 cup sugar more or less to taste
1 ½ lemons juiced, approximately 3 tablespoons

US Customary - Metric

Instructions

Make the crumble topping:

Preheat your oven to 350°F (175°C) with the rack in the middle.
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.

Mix the berry filling:

Wash, hull and dry strawberries. Dice into bite-sized pieces.
In a large bowl, combine blueberries, blackberries, raspberries, and strawberries. Add 1 cup granulated sugar, and lemon juice. Stir to evenly coat all the fruit.

Assemble & bake the crumble:

Give the filling one last stir. Spoon into a shallow 1 ½ quart baking dish.
Sprinkle crumble evenly over the fruit mixture.
Bake at 350℉ for about 45-50 minutes or until the top is golden brown and the mixture is hot and bubbly.
Let cool for 10 minutes on a wire rack. Serve warm with vanilla bean ice cream or caramel, or make this crème anglaise while it cools!

Video

Notes

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.

Variations – I use a combination of fresh blueberries, blackberries, raspberries and strawberries. The exact ratio isn’t important. 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.

Nutrition