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–+ servings

Mixed Berry Crumble

A delightful dessert featuring sweet-tart mixed berries topped with a buttery, crunchy crumble that perfectly balances the flavors.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Serving Size 8 servings

Ingredients

For the Berry Filling

  • 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.

For the Crumble Topping

  • 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.

Instructions

Preparation

  • Preheat the oven to 375°F (190°C). Butter a 9x13-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.

Making the Topping

  • 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. Rub or cut the butter into the flour until you have large, pea-sized crumbs.
  • Stir in the chopped walnuts until evenly mixed into the crumbs.

Baking

  • Sprinkle the topping over the berries to completely cover them.
  • 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, ideally with vanilla ice cream.

Notes

Store leftovers covered in the fridge for up to 3–4 days. Reheat individual portions in the microwave or in a 350°F oven for best texture.