Prepare yourself for the best Mixed Berry Crumble recipe you’ll ever make! This dessert is so incredibly delicious, you’ll want to grab a spoon and dig in straight from the dish (I did!).
I love the flexibility of this crumble recipe – use 6 to 7 cups (900-1100 g) of any mixed berries such as juicy blackberries, sweet blueberries, ripe strawberries and even tart cherries (technically not berries, but so good in here!)!
What takes this berry crumble to the next level? A touch of almond extract beautifully complements the fruit, adding incredible depth of flavor. Beyond taste, the classic crumble topping is elevated with a beautiful, crunchy layer of sliced almonds and sparkling Demerara sugar, ensuring a stunning and texturally delicious finish.
Did I mention that it’s prepared and baked in less than an hour?!
You will love this foolproof berry crumble! It’s sooo good with a scoop of vanilla ice cream (add that to the shopping list). Don’t forget to check the Notes section below the recipe for tips, customization and pan size recommendations.
Have fun with this one!
My Favorite Pro Baking Tips for Making
The Best Berry Crumble!
How to choose your crumble baking pan
A larger pan size (such as a 9 x 13-inch baking pan (23 x 33-cm)) will yield a thicker liquid base (more open space for liquid to evaporate). Additionally, you’ll have a thinner streusel top (but still, pretty perfect in my opinion!).
A smaller pan size (such as a 9-inch square baking dish (23-cm)) will yield a more juicy, liquid filling as there is less area for the liquid (moisture) to escape. Conversely, you’ll have a thicker streusel topping.
I tested this recipe in both sizes of baking dishes, and I liked them both for different reasons. If you have both pan sizes, pick whichever profile fits you. If you only have one pan size, you now know how it will impact your final crumble dessert.
Ideally, use fresh berries, though you can use frozen in a pinch
Frozen berries will release more liquid into the crumble, yielding a more liquid berry base. Again, this is fine by me when it happens, but some people prefer a thicker berry base. Add an additional 1 tablespoon of corn starch if using frozen fruit.
Alright, let’s get to the berry crumble of your dreams!
Step-by-Steps Instructions & Photos for
Making a Perfect Berry Crumble!
More Delicious Berry Recipes!
Give me all the berry recipes! Check out this easy Strawberry Jam recipe that will knock your socks off and these Lemon Blueberry Scones (they’re so fluffy!).
You can find all of the berry recipes here. Enjoy this delicious mixed berry crumble!!!
Delicious Mixed Berry Crumble (Use Any Berries!)
Ingredients
For the Streusel Topping
- 1 batch 5-Minute Streusel Topping
For the Berries
- 6 to 7 cups (900 to 1100 grams) mixed fresh berries see Notes below recipe
- ½ cup (100 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 teaspoon almond extract
To Garnish (optional)
- 1/3 cup (38 g) sliced almonds
- 1 tablespoon (12 g) Demerara sugar
Instructions
To Start
- Preheat the oven to 375℉ (190℃) and grease a 9 x 13–inch (23 x 33–cm) baking dish (see more pan options in the Notes section below the recipe). Set aside.
For the Streusel Topping
- Make 1 batch 5-Minute Streusel Topping Recipe. Set the unbaked streusel topping in the fridge until ready to use. If storing for longer than an hour, place in a covered container.
For the Berries
- In a large bowl, toss the berries with sugar, corn starch and almond extract. Gently mix until all of the berries are evenly coated.
Assemble & Bake
- Scoop the berries into the prepared pan, using a spatula to scrape the sides and bottom of the bowl to get any remaining juicy bits into the pan as well. Cover the berries evenly with the chilled streusel. Then sprinkle with the sliced almonds and finally the Demerara sugar (if using) over the top. Try to sprinkle the Demerara on top of the almonds and not the streusel. This can be (and will be) imperfect. That's fine!
- Bake in the center of the preheated oven for 40 minutes or until the top is golden brown and the berry juices are thick and bubbly. Set on a wire rack to cool for at least 40 minutes before serving. I *highly* encourage a big scoop (or two) of vanilla ice cream to go with your mixed berry crumble!
Notes
Baking Dish Sizes
I tested this recipe in a 9-inch square baking dish (23-cm) and a 9 x 13-inch baking dish (23 x 33-cm). Use the smaller pan for a juicer crumble with a thicker crumble crust. Likewise, use the larger size for a more concentrated, thicker berry bottom and a thinner crumble topping. If you don’t have either of the above pans, you’ll want a pan with a 10-cup (2.4 L) to 14-cup (3.3 L) capacity. If your baking dish seems especially full, place a baking sheet on the rack beneath to catch any overflow. *The oval dish in the photos is a Corningware 2.8L French White oval dish. I could only find it used online. I love the way it looks!Options If You Don’t Want Almonds (or almond extract!)
Feel free to omit the almonds and almond extract. I tested this recipe with both vanilla extract (1 teaspoon) and fresh orange zest (from one orange), and both were delicious. Also, consider throwing in a 1/2 teaspoon Chinese five-spice powder, cinnamon or cardamom if you’re feeling it.Picking & Preparing Your Berries
I tested this with different combinations of blackberries, fresh blueberries, strawberries, cherries and raspberries. Cherries are not berries, but they are outstanding in this and I highly recommend adding them to the mix! I tested this recipe with anywhere from 900 to 1200 grams of fruit (between 5 and 7 cups-ish). Since berries vary in terms of size and weight, cups aren’t super reliable. Ideally, use a scale if you have one. Otherwise, be generous when measuring out your cups. Any large berries (strawberries, blackberries…), halve and even quarter some of the larger ones. I liked a combination of large and small berry pieces in the crumble. You don’t want all small or all large pieces. It keeps things interesting. If you use frozen berries, there’s no need to defrost. Be sure to add an additional 1 tablespoon (8 g) of corn starch if using frozen fruit. You might also need to add an extra five minutes or so to the bake time. Note that frozen berries will yield a more liquid crumble base.Corn Starch Substitute
If you don’t have any corn starch on hand, feel free to replace with all-purpose flour or arrowroot, 1:1.Crumble Storage
Store the baked berry crumble covered on the counter. If it’s especially hot and humid, store it in the refrigerator in an airtight container. The crumble will last for 2 to 3 days at room temperature and up to 4 days in the fridge. The crumble topping may soften over time. You can pop it into a preheated 350℉ (177℃) oven for about 8 to 10 minutes to warm and crisp up the top.The post Delicious Mixed Berry Crumble Recipe (Use Any Berries!) appeared first on DisplacedHousewife.
