Can I use only one type of berry, or do I need a mix?

Absolutely, you can use any combination you like. The variety adds depth, but if you’ve got just blueberries or raspberries, go ahead—your crumble will still be delicious and bursting with flavor.

My crumble seems runny—how can I fix this?

If using especially juicy or frozen berries, double the cornstarch to help set the filling. Also, let your crumble cool for 10-15 minutes before serving; the filling thickens as it rests.

Can I prepare the crumble ahead of time?

Yes! Assemble the crumble (unbaked), cover, and refrigerate for up to a day. When ready to bake, let it sit at room temp for 20 minutes, then bake as directed.

Is it possible to make this vegan or dairy-free?

Of course. Swap in your favorite plant-based butter for the regular butter—everything else is naturally dairy-free.

Mixed Berry Crumble Recipe

Name: Mixed Berry Crumble Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups blueberries; 2 cups raspberries; 2 cups blackberries; 1/4 cup lemon juice; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 3/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/2 cup cold butter, cubed

Description

This mixed berry crumble features a medley of juicy blueberries, raspberries, and blackberries sweetened lightly and finished with a golden buttery crumble topping. It’s the perfect easy dessert to celebrate fresh berries, served warm from the oven with a scoop of vanilla ice cream or whipped cream.

Ingredients

Units Scale

Mixed Berry Filling

2 cups blueberries
2 cups raspberries
2 cups blackberries
1/4 cup lemon juice
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Crumble Topping

1 1/2 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cubed

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Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan to prevent sticking and ensure easy serving.
Make the Berry Filling: In a large mixing bowl, combine the blueberries, raspberries, blackberries, lemon juice, granulated sugar, cornstarch, ground cinnamon, and vanilla extract. Gently toss everything together until the berries are evenly coated with the mixture. Pour the berry filling, along with any juices, into the prepared baking pan and spread them out in an even layer.
Prepare the Crumble Topping: In a medium bowl (or a food processor), combine the all-purpose flour, brown sugar, and ground cinnamon. Add the cold, cubed butter to the mixture. Use a pastry cutter or pulse with a food processor to work the butter in until the mixture forms coarse crumbs with some larger clumps remaining.
Add the Topping: Evenly sprinkle the crumble topping over the berry filling, making sure the berries are completely covered.
Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the crumble topping is golden brown and the berry mixture is bubbling around the edges.
Serve: Remove from the oven and let it cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream.

Notes

If using frozen berries, double the amount of cornstarch to compensate for the additional liquid.
This dessert can be made ahead and reheated before serving.
Use any combination of berries you like or depending on what’s in season.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 352 kcal
Sugar: 33 g
Sodium: 99 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.5 g
Carbohydrates: 59 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 31 mg