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.
Berry Crumble Recipe
Of all the berry recipes I make each summer, this easy Berry Crumble is a family favorite. It takes just minutes to make and the flavor is unmatched. It’s so perfect for summer and can be made with any summer berries. The crumble topping is exceptionally delicious and the perfect complement to the sweet berry filling.
What Is The Difference Between a Cobbler, Crumble and Crisp?
All three of these desserts start with a delicious fruit filling. The difference lies primarily in the topping.
- Cobblers. A cobbler, like this Blueberry Cobbler, has a biscuit or scone like topping.
- Crumbles. A crumble is historically a combination of sugar, butter and flour that gets “crumbled” over the top of the fruit filling. This Apple Crumble is a fan favorite!
- Crisps. A crisp will usually have oats added to the topping and it gets sprinkled over the filling. It bakes up with a lovely crispy topping.
All of these desserts are amazing and you’ll note that this recipe is for berry crumble without oats.
More Summer Favorites
Summer is our favorite season for berry recipes. Here are a few favorites to check out:
- Blackberry Turnovers
- Strawberry Shortcake Recipe
- No Bake Raspberry Cheesecake
- Mini Strawberry Pies
- Strawberry Sorbet
What You’ll Need
I love that this recipe calls for mostly pantry ingredients because it’s one of those recipes we’ll make a dozen of times during the summer months of the year. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
Berry Crumble Topping
- all purpose flour – this is the foundation of the topping.
- brown sugar – you can use light or dark brown sugar in this recipe. Dark brown sugar will have a deeper molasses flavor.
- granulated sugar – I love the combination of granulated and brown sugar in the topping.
- baking powder – for a little extra crunch and lift in the topping.
- salt – for flavor and balance.
- ground cinnamon – give the crumble topping more flavor and spice.
- unsalted butter – adds so much flavor to the crumble topping and is the ingredient that binds all the dry ingredients together.
- nuts – you can add nuts to the topping for added crunch. Try almonds, walnuts or pecans.
Berry Crumble Filling
- berries – you can use just one or a combination of these berries: blueberries, strawberries, raspberries and blackberries. You’ll need about six cups of fresh or frozen berries.
- corn starch or all purpose flour – they are interchangeable in this recipe and I have had great success using both in the past. Please use whichever you like. Both with thicken the filling beautifully as it bakes. Remember to let the crumble cool to allow it to thicken some before serving.
- lemon juice – gives the filling a brightness and keeps the fruit from discoloring.
How To Make Berry Crumble
Get ready for the best berry crumble recipe! So simple and quick to make, you’re sure to love it. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
Prepare berry filling.
- Combine berries, lemon juice and cornstarch (or flour if using) in a medium bowl. Let sit for 15 minutes.
- Transfer to a baking dish and spread into an even layer.
Prepare crumble topping.
- Combine dry ingredients in a medium bowl and whisk to combine.
- Cut in the butter with a fork or pastry cutter until crumbly. Set aside.
- Sprinkle crumble mixture evenly over the top of the filling.
- Bake for 20 to 25 minutes or until bubbling and golden brown on top.
- Let cool for 15 minutes to allow the filling to thicken.
If crumble topping starts getting brown but fruit mixture is not bubbly, loosely tent a piece of foil over the top of the crumble and continue baking.
Leftovers should be covered and stored in the refrigerator in an airtight container for up to 4 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.
Berry Crumble Recipe FAQs
I prefer a mix of berries for this recipe but you can always use just one berry if you prefer. I like to use strawberries, raspberries, blackberries and blueberries. You could also add other fruits like peaches or cherries.
You sure can! Use a 9×13 baking dish if doubling the recipe.
This crumble can be enjoyed either way but I prefer it warm.
Sure can! Use ramekins and divide the filling and topping evenly between them. Bake as directed.
You sure can! Mix as directed and add about 7 to 10 minutes to the baking time. You will likely need to tent the crumble with foil to keep it from browning too much.
Tips and Variations
- Chopped nuts make a great topping or make it extra special with Candied Pecans.
- Serve with a dollop of extra whipped cream and a dash of cinnamon.
- Serve alongside a heaping scoop of sweet vanilla ice cream!
- Stir in half a teaspoon of vanilla extract with the berry filling for added warmth and flavor.
More Berry Recipes To Try
- Blueberry Hand Pies
- Raspberry Vinaigrette
- Strawberry Lemonade
- Lemon Blueberry Scones
- Mini Strawberry Pies
How To Make Berry Crumble
- 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
- 6 cups berries blueberries, strawberries, raspberries, blackberries
- 6 tablespoons cornstarch more if needed
- 1 tablespoon lemon juice or lime juice
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.
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