Berry Crumble is a delicious and easy way to enjoy fresh summer berries. It is the perfect balance of mixed berries and crumble mixture. This simple dessert will become a favorite to make during the summer months.
Strawberries and blueberries are combined and sweetened for the filling. Oats and flour are mixed with sugar, butter and cinnamon to make the crumble topping. It is a simple way to create the flavors of a berry pie without all of the work. This recipe is easy enough for a beginner to bake with success!
You can bake this in either an 8″ x 8″ pan or 8 individual ramekins. Bake times are given for both.
Berry Crumble is best served warm with a scoop of vanilla ice cream on top.
If you are looking for a red, white and blue dessert try this out and also check out Berry Shortcake.This is another great way to enjoy fresh summer berries.
If you like apple crisp made with fresh apples, lemon juice and a crumble topping check out Apple Crumble Pie.
If you are looking for additional strawberry and blueberry recipes, check out 20 Simple Summer Strawberry Recipes and 20 Easy Recipes to Make With Fresh Summer Blueberries.
SOME THINGS TO KNOW:FAQ’S
- You can put this easy dessert together several hours before you plan to serve it . Keep it covered in plastic wrap in the refrigerator. You can bake it when you are ready to serve it.
- Berry Crumble is good either warm from the oven or at room temperature.
- The key to the crumble coming out well is the cold butter. Make sure that you keep it cold until you are ready to cut it into the crumble mixture.
- Read Our Tips for Maximizing the Berry Season for a guide on choosing the best berries.
SPECIAL EQUIPMENT NEEDED:
- 8″ x 8″baking dish or 8 ramekins
- Baking sheet
- Food processor or pastry cutter.
- Large mixing bowl
- You can replace the all purpose flour with an equal amount of whole wheat flour. You could also use almond flour for a gluten-free option.
- If fresh blueberries and strawberries are not available at your grocery store to make the berry filling, frozen berries can be substituted. Defrost the berries before using them.
- If you do not have both granulated and brown sugar, use whichever one you have on hand. Adjust the quantity so the total amount of sugar in the recipe remains the same. Light brown sugar is also a good option.
- You can use old-fashioned oats or quick-cooking oats in the recipe.
- You can replace the cornstarch with arrowroot starch.
HOW TO STORE LEFTOVER BERRY CRUMBLE:
- Once it is baked the berry crumble will keep for up to 5 days covered in the refrigerator or in an airtight container.
- You can freeze the crumble in an airtight freezer container for up to 3 months. You may lose some of the form when doing this with the crumble topping mixing into the berries.
HOW TO REHEAT LEFTOVER BERRY CRUMBLE:
- You can reheat the Berry Crumble by placing it into a preheated 350 degree oven in the ramekins or baking pan. Depending on the amount that you are reheating it will take between 10 and 20 minutes.
Berry CrumblePrint This
- 3 cups strawberries, sliced
- 3 cups blueberries
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ½ cup all purpose flour
- ⅓ cup brown sugar
- ¼ cup white sugar
- 1 cup old fashioned oats
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 stick cold unsalted butter, cut into cubes
Preheat the oven to 350 degrees.
Combine the strawberries, blueberries, sugar and corn starch in a large bowl. Spoon the mixture into either an 8 x 8 inch baking pan or 8 individual ramekins. You could also use a cast iron skillet.There is no greasing required.
Topping option #1
Place the flour, brown sugar, sugar, oats, cinnamon, and salt into the bowl of a food processor. Pulse a few times to combine. Add the chilled butter cubes and pulse them into the dry ingredients until the butter is totally mixed in and the mixture is crumbly and that any large clumps are broken up.
Topping option #2
Place the flour, brown sugar, sugar, oats, cinnamon, and salt into a medium bowl. Add the chilled butter cubes and cut it into the flour mixture with either a pastry cutter, two knives, or your hands. Continue until the butter is totally mixed in and the mixture is crumbly.
Spread the crumb topping in an even layer over the berries in the baking dish or ramekins..
Place the ramekins onto a baking sheet to put into the oven.
Bake for 40 minutes if you are using the 8″ x 8″ baking dish, until the top is light golden brown and the bubbly.
The baking time in the ramekins will be 25 minutes.
Serve warm with a scoop of ice cream or let it cool to room temperature before serving.