Name: Mixed Berry Crumble
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 cups mixed berries (raspberries, blackberries, blueberries, and hulled/chopped strawberries) (Fresh is ideal.); 1/2 cup granulated sugar (Reduce to 1/3 cup for very sweet berries.); 1 tablespoon lemon juice (Brightens the berries.); 2 tablespoons cornstarch (Thickens the filling.); 1/4 teaspoon cinnamon (Optional, but recommended for warming flavor.); 1 cup all-purpose flour (For a gluten-free topping, use a gluten-free flour blend.); 1/2 cup packed brown sugar; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 cup cold unsalted butter (Chilled and cut into pieces.); 1/2 cup chopped walnuts (Substitute pecans or omit for nut-free.)

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I’ve been making this mixed berry crumble for years whenever berries are at their peak — it’s the kind of dessert that’s both showy and forgiving. Sweet-tart berries bubble under a crisp, buttery topping studded with walnuts; it comes together fast and feeds a crowd. If you like fruit-forward desserts that taste like summer in a skillet, this one’s for you — and it’s a nice companion to lighter brunch dishes like buttery raspberry crumble cookies when you want berry everything on the table.

Why you’ll love this dish

This crumble balances juicy mixed berries with a brown-sugar, buttery topping that’s crunchy but not hard. It’s a great recipe for casual dinners, weekend brunches, and potlucks because it’s easy to scale, doesn’t require fancy equipment, and pleases kids and adults alike. The topping uses chilled butter for flaky crumbs, and cornstarch in the filling keeps the juices from turning the whole dish into soup.

“A perfect family dessert — bright berry flavor, a satisfyingly crisp topping, and it always disappears.” — Home cook review

This recipe is quick to assemble, budget-friendly when berries are on sale, and flexible: use fresh or (with a couple of adjustments) frozen fruit. If you want a savory contrast at brunch, it pairs well with a grilled cheese — think apple notes against berries — like this Apple and cranberry grilled cheese.

How this recipe comes together

Overview:

Toss fresh berries with sugar, lemon, cinnamon, and cornstarch so the fruit releases a glossy, thickened sauce as it bakes.
Make a crumbly topping by rubbing chilled butter into flour and brown sugar until large crumbs form, then stir in chopped walnuts.
Spread the crumble evenly over the fruit and bake at 375°F until the filling is bubbly and the topping is golden.
Let it rest briefly, then serve warm, ideally with vanilla ice cream.

This short roadmap helps you move through the recipe confidently and keeps the fruit-to-topping ratio balanced for ideal texture.

What you’ll need

6 cups mixed berries (raspberries, blackberries, blueberries, and hulled/chopped strawberries) — fresh is ideal.
1/2 cup granulated sugar (reduce to 1/3 cup for very sweet berries)
1 tablespoon lemon juice (brightens the berries)
2 tablespoons cornstarch (thickens the filling)
1/4 teaspoon cinnamon (optional but warming)
1 cup all-purpose flour
1/2 cup packed brown sugar (for the topping)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup cold unsalted butter, chilled and cut into pieces
1/2 cup walnuts, chopped (substitute pecans or omit for nut-free)

Substitution notes: For a gluten-free topping, use a 1:1 gluten-free flour blend plus 2 tablespoons quick oats for texture. If you want an oat-forward crumble, replace 1/3 cup of the flour with rolled oats.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish or use an oven-safe skillet.
In a large bowl, combine the mixed berries, 1/2 cup sugar, 1 tablespoon lemon juice, and 1/4 teaspoon cinnamon. Sprinkle the 2 tablespoons cornstarch over the fruit and gently toss to coat evenly. Transfer the berry mixture to the prepared baking dish, spreading it into an even layer.
In a separate bowl, whisk together 1 cup flour, 1/2 cup brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon baking powder until distributed.
Add the chilled butter pieces to the flour mixture. Using your fingertips, a pastry cutter, or two forks, rub or cut the butter into the flour until you have large, pea-sized crumbs. Some variation in crumb size gives the best texture.
Stir in the chopped walnuts until evenly mixed into the crumbs.
Sprinkle the topping over the berries to completely cover them. Don’t worry about perfectly even coverage — peaks and valleys brown attractively.
Bake for 30–35 minutes, or until the topping is golden brown and the berry juices are bubbling around the edges.
Remove from the oven and let the crumble stand for about 5 minutes to set. Serve warm, optionally topped with vanilla ice cream or a dollop of whipped cream.

Best ways to enjoy it

Classic: Warm from the oven with a scoop of vanilla ice cream for contrast and creaminess.
Brunch: Serve smaller spoonfuls alongside yogurt, ricotta, or a lightly sweetened mascarpone for a fruit-forward brunch board.
Crowd-pleaser: Bring it to potlucks in an oven-safe skillet so it stays warm; provide a scoop for each guest.
Presentation tip: Spoon onto warmed plates and add a fresh mint sprig or lemon zest for brightness.

Storage and reheating tips

Refrigerator: Store leftovers covered in the fridge for up to 3–4 days. Let cool to room temperature before covering to minimize condensation.
Reheating: Reheat individual portions in the microwave for 20–40 seconds, or for best texture, reheat in a 350°F oven for 10–12 minutes until warmed through and the topping crisps again.
Freezing: Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge and re-crisp in a 350°F oven for 15–20 minutes.
Food safety: Discard any fruit-based dessert left at room temperature longer than 2 hours.

Helpful cooking tips

Use chilled butter and handle it quickly — small, cold butter pieces create a flakier crumble.
If the berries are very juicy, increase the cornstarch to 3 tablespoons to prevent a runny filling.
For even baking, spread the topping to create some thinner spots where juices can bubble through — that caramelized edge flavor is the best.
Toast walnuts in a dry skillet for 3–4 minutes until fragrant before chopping to deepen the nutty flavor.
Avoid over-stirring the berry filling; you want some whole berries to remain intact for texture.

Creative twists

Oat-topped crumble: Replace 1/2 cup of the flour with rolled oats and add 1/4 teaspoon nutmeg.
Citrus boost: Add 1 teaspoon lemon or orange zest to the topping for extra brightness.
Boozy filling: Stir 1–2 tablespoons of liqueur (like Grand Marnier) or bourbon into the berry filling before baking for adult layers of flavor.
Nut-free: Swap walnuts for sunflower seeds or extra oats, or omit nuts altogether to keep it nut-free — see an easy fruit-salad pairing in Aunt Linda’s strawberry salad for a lighter accompaniment.
Make it vegan: Use coconut oil or a vegan butter substitute chilled and measured the same way; use coconut sugar or another sweetener in place of brown sugar if desired.

FAQ

Q: Can I use frozen berries instead of fresh?
A: Yes. Don’t thaw them first — toss frozen berries with an extra tablespoon of cornstarch to account for the additional moisture. You may need to bake a few minutes longer until bubbling.

Q: How long does this take to make from start to finish?
A: Active prep is about 15–20 minutes. Bake time is 30–35 minutes, so plan for roughly 50–60 minutes total.

Q: Can I make this ahead of time?
A: Assemble the crumble, cover tightly, and refrigerate for up to 24 hours before baking. If frozen after baking, reheat from frozen at 350°F for 20–30 minutes.

Q: How do I know when it’s done?
A: The topping should be a golden brown and the fruit should be bubbly in spots around the edges and center. If the topping browns too quickly, tent loosely with foil and continue baking until bubbling.

Conclusion

This mixed berry crumble is a simple, comforting dessert that showcases seasonal fruit and a buttery topping. For another approach to a fruit crisp with similar techniques, check out The Ultimate Berry Crumble Recipe for tips on topping ratios. If you’re curious about working with frozen fruit or want a version explicitly built for frozen berries, this Easy Triple Berry Crumble Recipe (with Frozen Berries!) walks through the adjustments.