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Berry Crumble

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the filling:
  • 5 cups mixed berries (blueberries, raspberries, blackberries, strawberries), fresh or frozen
  • 1/2 cup granulated sugar (adjust to taste, see notes)
  • 2 tablespoons cornstarch (3 if using very juicy berries or frozen)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional but recommended)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the crumble topping:
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup chopped nuts (pecans or almonds), optional
  • To serve: Vanilla ice cream or lightly sweetened whipped cream (optional)

Method
 

  1. Preheat the oven. Set it to 375°F (190°C). Lightly butter a 9-inch square baking dish or similar 2-quart baking dish.
  2. Prepare the berries. If using strawberries, hull and slice them. If using frozen berries, do not thaw. Add berries to a large bowl.
  3. Mix the filling. Sprinkle the sugar, cornstarch, lemon juice, lemon zest, vanilla, and a pinch of salt over the berries. Gently toss until evenly coated. Pour into the prepared baking dish and spread into an even layer.
  4. Make the crumble topping. In another bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes. Using your fingers, a pastry cutter, or two forks, work the butter into the dry ingredients until you have pea-sized clumps and sandy bits. Stir in nuts if using.
  5. Top the berries. Scatter the crumble evenly over the berry mixture. Don’t pack it down; you want texture and air pockets.
  6. Bake. Place the dish on a baking sheet to catch drips. Bake for 35–45 minutes, until the topping is golden brown and the berry filling is bubbling around the edges. Frozen berries may need an extra 5–10 minutes.
  7. Rest before serving. Let the crumble cool for at least 15–20 minutes. The filling will thicken as it sits, making cleaner scoops.
  8. Serve. Spoon into bowls and top with ice cream or whipped cream, if you like.