Berry Crumble
Craving something sweet and comforting? This Berry Crumble is the ultimate warm dessert, packed with juicy berries and a crunchy topping. Easy to make and perfect for sharing, it's an ideal treat for summer gatherings or cozy nights in. You won't want to miss making this delightful dish tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Whisk
- Oven
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups brown sugar
- 0.33 cups granulated sugar
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 12 tablespoons unsalted butter cold, cut into cubes
- 0.5 cups chopped nuts optional
- 6 cups berries blueberries, strawberries, raspberries, blackberries
- 6 tablespoons cornstarch more if needed
- 1 tablespoon lemon juice or lime juice
Instructions
- Preheat the oven to 350°F. Grease a 9-inch baking dish and set aside.
- In a medium bowl, combine the berries, cornstarch, and lemon juice. Stir gently to combine and allow to set for 15 minutes, stirring occasionally.
- Spread the berry mixture evenly into the bottom of the prepared dish.
- In another medium bowl, combine the flour, brown sugar, granulated sugar, ground cinnamon, and salt. Whisk to combine.
- Using a pastry cutter or two forks, cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the berry mixture.
- Bake for 20 to 25 minutes, until bubbly and golden.
- Let cool for 15 minutes to allow the filling to thicken.
- Scoop into a bowl and top with ice cream or fresh whipped cream.
Notes
- Tip 1: I used a mix of blueberries, strawberries, raspberries, and blackberries.
- Tip 2: Leftovers should be covered and stored in the refrigerator in an airtight container for up to 3 days.
- Tip 3: To freeze an unbaked crumble, cover it in plastic wrap, then foil, and then place it in an airtight, freezer-safe storage container for up to 3 months.
- Tip 4: To freeze after baked, simply transfer to an airtight, freezer-safe container and freeze for up to 2 months.