Juicy mixed berries under a crunchy almond crumble topping
Mixed Berry Crumble
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
8
1 9x9-inch dish
Difficulty
Easy
Cost
Moderate
$$
Recipe at a Glance
A medley of fresh or frozen berries baked under a crunchy, buttery almond crumble. Simple, vibrant, and perfect with ice cream.
Cuisine: American
Category: Dessert
Difficulty: Easy
Cost: $$
Dietary: Vegetarian
Quick Summary
55 min total time|8 servings|Easy difficulty
A medley of fresh or frozen berries baked under a crunchy, buttery almond crumble. Simple, vibrant, and perfect with ice cream.
AmericanVegetarian
Sarah Chen
(Updated )
Berry crumble is the summertime cousin of apple crisp — just as easy but with a vibrant, fruity personality all its own. A rainbow of blueberries, raspberries, blackberries, and strawberries bubble together beneath a golden, almond-studded crumble topping.
The beauty of this dessert is its flexibility. Use whatever berries look best, fresh or frozen. The topping comes together in minutes, the berries need virtually no prep, and the oven does all the heavy lifting. Add a scoop of vanilla ice cream and you have a dessert that tastes far more impressive than the effort involved.
This crumble works year-round thanks to frozen berries, but it truly shines in the height of summer when berries are at their peak.
Ingredients
- 6 cups mixed berries (blueberries, raspberries, blackberries, strawberries)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 1/2 cup packed brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup sliced almonds
Instructions
- 1
Preheat oven to 375°F (190°C). Butter a 9x9-inch baking dish.
- 2
Toss berries with granulated sugar, cornstarch, lemon juice, and zest. Pour into baking dish.
- 3
Combine flour, almond flour, brown sugar, oats, and salt. Work in cold butter with your fingers until clumpy. Stir in sliced almonds.
- 4
Scatter crumble topping over the berries.
- 5
Bake for 35-40 minutes, until the topping is golden and the filling is bubbling.
- 6
Let cool for 15 minutes before serving with vanilla ice cream or whipped cream.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Almond flourMore all-purpose flour
Loses the nutty flavor but works fine
Sliced almondsChopped pecans or walnuts
Any nut works or omit for nut-free
Mixed berriesPeaches, plums, or nectarines
Stone fruit crumble is equally delicious
Tips & Storage
Pro Tips
If using frozen berries, do not thaw — they go straight into the dish. Add 5 extra minutes to baking time.
Cut large strawberries into quarters so they cook at the same rate as smaller berries.
Press the crumble topping lightly — it should be craggy and uneven for the best texture.
This is best served the day it is made while the topping is still crunchy.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Reheat in a 350°F oven for 10-15 minutes. The topping will re-crisp in the oven.
Nutrition Facts
Per serving (1 serving (1/8 dish)) · 8 servings
Calories270
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates40g
Fat12g
Fiber4g
Sugar26g
Sodium65mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use all one type of berry?
- Yes, though a mix creates the most interesting flavor. All-blueberry or all-raspberry crumbles are excellent.
- Can I make this gluten-free?
- Yes. Swap the all-purpose flour for more almond flour or a gluten-free flour blend and use certified GF oats.
- How do I prevent a soggy bottom?
- The cornstarch helps thicken juices. Also, bake until you see the filling actively bubbling — this means the thickener has activated.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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