Berry Crumble

This Berry Crumble is a rustic and irresistible dessert packed with juicy blueberries, raspberries, and blackberries, all nestled beneath a golden, buttery crumble topping. It’s the perfect balance of sweet, tart, and crunchy, making it a crowd-pleaser for any occasion.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings 8

Ingredients

Crumble:

2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup frozen unsalted butter
2 large egg yolks
1 1/2 teaspoons vanilla extract
1 teaspoon apple cider vinegar add more if needed

Fruit Filling:

1 cup blueberries
1 cup raspberries
1 cup blackberries
1/3 cup white sugar
2 teaspoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
1 pinch cayenne pepper

Instructions

Preheat oven to 375°F (190°C).
Prepare the crumble: In a large bowl, whisk together flour, sugar, baking powder, and salt. Grate frozen butter into the dry mixture, tossing occasionally so it’s coated. Stir in egg yolks and vanilla until partially combined. Add vinegar, then finish mixing by hand until clumps form.
Prepare the filling: In another bowl, combine blueberries, raspberries, and blackberries. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne. Stir until the sugar dissolves.
Press half of the crumble mixture into the bottom of a 2-quart baking dish, creating a firm base.
Spread berry filling evenly over the base.
Sprinkle the remaining crumble on top, squeezing some into larger clumps for texture.
Bake 40–45 minutes, until the topping is golden and the filling is bubbling.
Let cool at least 30 minutes before serving.

Notes

For extra crunch, add chopped nuts like almonds or pecans to the crumble.
Use a mix of frozen and fresh berries depending on the season.
Serve warm with vanilla ice cream or whipped cream.
Store leftovers in the fridge and reheat in the oven for best results.