Berry Crumble

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

5 from 8 votes

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

Cook Time 25

Servings

Calories 477kcal

Author Trish - Mom On Timeout

Ingredients

Crumble Topping

1 ½ cups all purpose flour
¾ cup brown sugar
⅓ 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