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white bowl with berry cobbler in it topped with vanilla ice cream. spoonful of cobbler being scooped out.
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5 from 6 votes

Berry Crumble

This delicious Berry Crumble recipe is the perfect summer dessert and takes just minutes to pull together using pantry ingredients and fresh or frozen berries. Serve with a scoop of vanilla ice cream or fresh whipped cream for a memory-making dessert worthy of holidays and special occasions.
Course Dessert
Cuisine American
Keyword berry crumble, berry crumble recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8
Calories 477kcal
Author Trish - Mom On Timeout

Ingredients

Crumble Topping

  • 1 ½ cups all purpose flour
  • ¾ cup brown sugar
  • cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter cold, cut into cubes
  • ½ cup chopped nuts optional

Crumble Filling

  • 6 cups berries blueberries, strawberries, raspberries, blackberries
  • 6 tablespoons cornstarch more if needed
  • 1 tablespoon lemon juice or lime juice

Instructions

Prepare Crumble Filling

  • Preheat oven to 350°F. Grease a 9 inch baking dish and set aside.
  • Combine berries, cornstarch and lemon juice in a medium bowl and stir to combine. Allow to set for 15 minutes, stirring occasionally.
  • Spread evenly into the bottom of the prepared dish.

Prepare Crumble Topping

  • Combine flour, brown sugar, granulated sugar, cinnamon and salt in a medium bowl and whisk to combine.
  • Using a pastry cutter or two forks to cut in the cold butter.
  • Sprinkle the crumble topping on top of fruit mixture and spread evenly.
  • Bake for 20 to 25 minutes, until bubbly and golden. Let cool for 15 minutes to allow the filling to thicken.
  • Scoop into a bowl and top with ice cream or fresh whipped cream.

Notes

I used a mix of blueberries, strawberries, raspberries and blackberries.
Storage Information
Leftovers should be covered and stored in the refrigerator in an airtight container for up to 3 days.
To freeze: To freeze an unbaked crumble, cover in plastic wrap, then foil, and then place in an airtight, freezer safe storage container for up to 3 months. To freeze after baked, simply transfer to an airtight, freezer safe container and freeze for up to 2 months.

Nutrition

Calories: 477kcal | Carbohydrates: 67g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 156mg | Potassium: 155mg | Fiber: 4g | Sugar: 38g | Vitamin A: 580IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg