Super Easy Berry Crumble Recipe

This berry crumble comes together with simple, pantry-staple ingredients and only one bowl plus the baking dish. Nothing fussy, no special tools or techniques. Just a juicy, jammy fruit filling with a buttery, cinnamon-kissed crumb on top.

Juicy, jammy, crumbly perfection.

• This is about as low-effort as dessert gets. Toss, mix, crumble, bake, and you’re basically done. I think it’s pretty easy to see why crumbles, cobblers, and crisps are my person favorite dessert.
• Warm, jammy berries under a buttery brown sugar crumb, melting a scoop of vanilla ice cream on top? Absolute perfection.

Here’s what you’ll need.

Here’s how it all comes together.

MAKE FILLING. Toss the berries with sugar, cornstarch, lemon juice, and salt until well coated, then spread in an even layer in your baking dish.

MAKE CRUMBLE. Mix the dry ingredients together, then cut in the cold cubed butter until you get pea-sized clumps that hold together when squeezed.

TOP. Sprinkle the crumble over the berries.

BAKE + REST. Bake until deep golden brown and bubbling at the edges. Let cool on the counter for 5-10 minutes so the filling can thicken up.

SERVE. Serve warm with a big scoop of vanilla ice cream.

Things I learned while testing this recipe.

• Don’t skip the cornstarch. Berries release way more juice than you’d expect once they hit the oven, and 2 tablespoons is what keeps you from ending up with a soupy filling instead of something you can actually scoop.
• A mix of berries beats a single variety. Blueberries hold their shape and give you texture, while strawberries and raspberries break down and add natural sweetness and juiciness. Every berry plays a part!
• Squeeze-test the crumble before it goes in the oven. If it doesn’t hold together in a clump when you squeeze a handful, your butter‘s too warm. Pop the bowl in the freezer for 5 minutes before topping the berries.
• Don’t pull it until you see bubbling around the edges. The crumble browns a bit before the filling has fully thickened. You want to see it actively bubbling at the edges, not just golden on top, or you’ll end up with a runny filling once it cools.
• The 5-10 minute rest is key. Scooping it right away gives you a puddle instead of a jammy crumble. The cornstarch needs that resting time to finish thickening as it cools slightly.

This is basically the perfect make-ahead dessert.

• You can assemble the whole thing up to a day ahead. Make the filling and the crumble topping separately, store them covered in the fridge, then combine and bake right before you want to serve it.
• The unbaked crumble topping also freezes beautifully in a zip-top bag for up to 3 months, so you can have it ready to sprinkle over fresh berries any time a craving hits.

Here’s what I’d serve with this.

• coconut curry chicken skewers
• simple smash burgers
• Wisconsin beer brats
• instant pot pulled pork sandwiches
• easy grilled chicken sandwich

Just in case you have leftovers.

• STORING: Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container and store in the fridge for up to 5 days.
• FREEZING: Let the crumble cool completely, then freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• REHEATING: Warm individual portions in the microwave in 30-second bursts, or reheat the whole dish, covered, in a 350 degree oven for about 15 minutes until warmed through.

More easy dessert recipes for your eating pleasure.