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Berry Crumble

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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. 

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

BERRY FILLING

  • 6 cups of berries (strawberries, blueberries, blackberries, etc.)
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Kosher salt

CRUMBLE TOPPING

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt
  • 1/2 cup cold butter, cubed

Instructions

  1. PREP PAN + OVEN. Heat oven to 375 degrees.
  2. MAKE FILLING. In a large bowl, toss 6 cups berries with 1/3 cup granulated sugar, 2 tablespoons cornstarch, 2 teaspoons lemon juice, and 1/2 teaspoon Kosher salt until well coated. Spread in an even layer in a 9×9 baking dish or the larger from this set of two Staub baking dish set. 
  3. MAKE CRUMBLE. In a medium bowl, mix together 1 cup flour, 1/2 cup packed brown sugar, 1/3 cup granulated sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon Kosher salt. Cut 1 stick (1/2 cup) cubed butter into the dry mixture with a fork or your fingers until pea-sized clumps form and the crumble holds together when squeezed.
  4. TOP + BAKE. Sprinkle the crumble topping over the berries in an even layer. Bake for 35-40 minutes or until the crumble is deep golden brown and the filling is bubbling at the edges.
  5. REST. Let cool on the counter for 5-10 minutes, so the filling can thicken up before serving.
  6. SERVE. Serve warm with a scoop of vanilla ice cream.
  7. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • 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.

Nutrition

  • Serving Size: 1/8 of the crumble
  • Calories: 342
  • Sugar: 39.9 g
  • Sodium: 161.9 mg
  • Fat: 12 g
  • Carbohydrates: 59 g
  • Fiber: 3.2 g
  • Protein: 2.6 g
  • Cholesterol: 30.5 mg

Find it online: https://midwestfoodieblog.com/berry-crumble-recipe/