Mixed Berry Crumble is the best way to enjoy Summer berries! Perfectly sweet and tart with a buttery, crispy crumble, top with ice cream or whipped cream for a fabulous dessert!
Fruit Crisp is one of the desserts I regularly make for picnics or potlucks. It’s so easy to make especially for a large group and is always a crowd pleaser.
I like to switch it up with all sorts of fruits from peaches, apples, pears to canned fruit cocktail year-round but come summertime, it’s all about juicy mixed berries!
If you’re looking for the perfect Summer treat, this mixed berry crumble is sure to be a favorite. The interplay of perfectly sweet and tart fruit filling and a crisp, buttery crumble is too good to resist.
Serve the warm crisp with a scoop of vanilla ice cream or a dollop of whipped topping and you’ll have everyone licking their spoons!
What is the Difference between a Crisp and a Crumble?
A crisp is a popular American dessert while a crumble is the British version of a crisp. They are basically the same in that both include stewed fruits and a streusel-topping made of flour, butter, and sugar.
How to Make Crumble Topping
In a bowl, whisk together the flour, sugar, baking powder and salt. Cut the chilled butter into cubes and with hands, work into the flour mixture until large clumps form.
Add spices such as ground cinnamon, nutmeg, and ginger to round up the flavor. Rolled oats and chopped nuts are great additions for an extra layer of crunch. Feel free to experiment with cornmeal or almond flour for a gluten-free option.
How Long Does Crumb Topping Take to Cook?
Bake in a 375 F oven for about 30 to 35 minutes or until the filling starts to bubble around the edges and topping is golden and crisp. If the crumble is browning too quickly, loosely tent with a foil.
Can You Freeze a Crumble Mix?
Yes, you can! Divide the prepared mixture into resealable plastic bags, freeze, and thaw for a few minutes before using.
Not in the mood to make a whole pan of berry crisp? Place the crumble in a single layer on a baking sheet and toast in a 350 F oven for about 10 to 15 minutes. Sprinkle on ice cream, fresh fruit or frosted baked goods.
Tips on How to Make Mixed Berry Crumble:
- I like to fresh berries during the Summer months when they are at their sweetest but I usually swap with frozen berries when they are not in season. There’s NO need to thaw, you can toss them with the rest of the filling ingredients straight from the freezer.
- We prefer thick, pie-like fruit filling here at home but if you want a looser consistency, decrease the cornstarch to about one tablespoon.
- Too little or too much butter can make or break your streusel topping. Make sure it forms into large clumps, add more butter as needed if it feels dry or floury.
- For big, flaky chunks of crumble, use cold butter.
- Use a wide, shallow baking dish or skillet for good fruit and crumble ratio. More crispy topping=more yummy!
- 6 cups mixed berries (raspberries, blackberries, blueberries, and hulled/chopped strawberries)
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup butter, chilled
- 1/2 cup walnuts, chopped
- In a large bowl, combine berries, sugar, lemon juice, and cinnamon. Add cornstarch and toss to coat berries. Transfer to a baking dish or oven-safe skillet.
- In a bowl, combine flour, brown sugar, baking powder, and salt. Whisk until distributed.
- Cut in the butter and using hands, rub the butter into the flour mixture until large crumbs form. Stir in walnuts.
- Sprinkle mixture over top of berries to completely cover.
- Bake in a 375 F oven for about 30 to 35 minutes or until golden brown and bubbly.
- Remove from oven and let stand for about 5 minutes. Serve warm. Top with vanilla ice cream, if desired.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”