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This mixed berry crumble is a lighter, lower-sugar dessert made with juicy berries and a golden oat crumble topping. It’s sweet, tart, cozy, and easy to make with fresh or frozen berries for a simple dessert that’s full of fresh berry flavor and is perfect for ice cream.
As the seasons change, so do my dessert cravings! Through fall and winter, I’m all about this Apple Pumpkin Crisp Recipe. But when summer rolls around and fresh berries are in season, I’m obsessed with this irresistible three-berry crumble.
It’s made with juicy blueberries, raspberries, and blackberries and topped with a golden brown buttery topping. It’s the perfect mix of sweet and cozy flavors. Plus, it’s lower in sugar than most crumble recipes and packed with antioxidants.
A Lighter Mixed Berry Crumble That Still Tastes Classic
Looking to build your dessert repertoire? Here are some reasons this mixed berry crumble recipe should be at the top of your list:
- Simple, yet fabulous. This crumble takes 15 minutes (if that) to prep before going in the oven. If that’s not easy, I don’t know what is! Plus, the use of simple, everyday ingredients makes it so accessible!
- Lightened up. This crumble has a little less sugar and butter than most fruit crumble recipes and uses whole wheat flour. Plus it’s packed with antioxidants from mixed berries, which fight free radicals and support overall health.
- Perfect balance of flavors. The subtle tang of the berries pairs beautifully with the natural sweetness of honey and refreshing zing of lemon. And that hint of cinnamon in the topping!? So good!
- Perfect for ice cream or yogurt. Not only is this easy berry crumble perfect for a giant scoop of vanilla ice cream (it would go great with my Ninja Creami Protein Ice Cream or even Ninja Creami Blueberry Ice Cream!), but it pairs great with Greek yogurt for breakfast too!
It’s the perfect summer berry dessert you can enjoy all year long with fresh or frozen berries!
Ingredient Notes
Made with staple kitchen ingredients and fresh produce, this berry crumble recipe is easy to shop for. Here’s what you’ll need:
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
Berry Filling Ingredients:
- Fresh berries – I used raspberries, blackberries, and blueberries. Fresh or frozen berries both work. Fresh berries give the best texture, while frozen berries make the recipe easy year-round.
- Honey – Granulated sugar or brown sugar would also do the trick. So would maple syrup or even a no sugar alternative like allulose syrup.
- Lemon juice – I love the little zip the lemon gives this crisp. It breaks up the sweetness of the dessert nicely for a more interesting flavor profile. You could even add some lemon zest.
- Vanilla extract – You can add a smidge of almond extract as well if you’d like.
- Cornstarch – A bit of cornstarch works to thicken the filling.
Crumble Ingredients:
- Whole wheat pastry flour – Whole wheat pastry flour is finely milled and light but still has the benefits of whole wheat!
- Rolled oats – I prefer traditional oats to quick-cooking varieties.
- Brown sugar – Light brown sugar is my go-to, but you can use dark brown sugar for a richer, more molasses-y flavor.
- Salt – To break up the sweetness.
- Cinnamon – I am obsessed with the way the cinnamon pairs with the berries. Such a nice combo. If you’d like to add a pinch of nutmeg as well, go for it.
- Cold butter – I love the classic buttery topping flavor, but coconut oil would work too. I prefer salted butter but unsalted butter works too.
Variation Ideas
Feel free to play around with this mixed berry dessert recipe and make it your own. Here are some fun ideas for you:
- Just one berry. Instead of using a mix of berries, you can use just one. I, personally, am a big fan of a pure blueberry crumble. You can even use this recipe for strawberries.
- Use frozen instead. You can easily swap in frozen berries instead of fresh!
- Try a different fruit entirely. This recipe is highly adaptable and will work for most fruits. Swap the berries out for peaches and/or nectarines, or try making it with apples! Get creative- any fresh fruit mixture will work!
- Add some crunch. Mix in some slivered almonds, chopped walnuts or pecans into the topping.
How to Make a Berry Crumble
This berry crumble recipe comes together so quickly and easily. Here’s a quick breakdown of how to do it. For more in-depth instructions, scroll to the recipe card below.
- Whisk. Whisk together the honey, lemon juice, vanilla, and cornstarch.
- Toss. Toss the berries with the honey mixture to coat.
- Combine the dry ingredients. Whisk together the flour, oats, brown sugar, salt, and cinnamon.
- Add the butter. Use your hands to mix the butter into the oat mixture until it resembles wet sand.
- Assemble. Transfer the berry mixture to an 8×8” baking dish.
- Sprinkle. Sprinkle the crumb topping over the fruit.
- Bake. Bake for 30-35 minutes at 350 degrees.
- Cool. Allow the crumble to cool slightly before serving.
Jamie’s Tips
Expert Recipe Tips
Want an absolutely perfect crumble? Follow these tips and tricks:
- Use fresh or frozen berries. This mixed berry crumble works well with either fresh or frozen berries, making it an easy dessert to make year-round.
- Watch closely. The key to a great crumble is a perfectly golden brown topping. Keep on eye on the oven because butter toppings can burn quickly!
- Don’t skip the cornstarch. As the berries bake, they will release their juices. The cornstarch helps thicken everything up so you’re not left with a runny mess.
- Cool time. The fruit filling will thicken a bit as it cools. So, give it a few minutes after it comes out of the oven before serving.
How to Store Leftovers
- Refrigerator. Once cool, cover the baking dish tightly with plastic wrap or transfer the crumble to an airtight container (don’t worry if it falls apart — it will still taste just as good). You can store it in the fridge for up to 4 days.
- Freezer. Allow the crumble to cool before transferring slices to a freezer-safe airtight container. The leftovers will keep in the freezer for up to 3 months. Allow them to thaw in the fridge before serving.
- To reheat (optional*). Transfer the crumble to a baking dish (if applicable), cover with aluminum foil, and bake at 350°F for 10 minutes or until heated through. You can also microwave individual portions in 30-second intervals until warm.
* Leftover mixed berry crisp is great warm or cold! So, if you don’t want to bother with reheating it, don’t!
More Summer Dessert Recipes
If you’ve made and loved this Berry Crumble Recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Mixed Berry Crumble
Ingredients
Filling Ingredients:
- 1 ½ cups fresh raspberries
- 1 ½ cups fresh blackberries
- 1 ½ cups fresh blueberries
- 3 tbsp honey
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Crumble Ingredients:
- ½ cup whole wheat pastry flour
- ¾ cup rolled oats
- ¼ cup brown sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- ¼ cup butter, diced small
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl Whisk together honey, lemon juice, vanilla extract and cornstarch.
- Add berries and gently toss to combine until the berries are coated in the honey mixture. Transfer to an 8×8” baking dish.
- In a medium bowl combine whole wheat pastry flour, rolled oats, brown sugar, salt and cinnamon. Whisk together until combined well.
- Add diced butter and mix well using your hands until the mixture is fully combined with the butter and crumbly (should resemble wet sand!).
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 30-35 minutes until fruit is bubbling and topping is golden brown. Berry filling will thicken as it cools. Cool slightly before serving.
Notes
- Fresh or frozen berries work. Use frozen berries instead, or use any other fruit that you’d like. Mixed berries give the crumble a balance of sweet and tart flavor, but you can also use just one type of berry if preferred. This recipe works with sliced strawberries, peaches or even apples.
- Let the crumble rest. This ensures that the filling thickens before serving.
- Bake until the berry filling is bubbling. It should bubble around the edges and the crumble topping should be golden brown.
- Use cold butter for the topping. This ensures the best crumble texture.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
Simple to make & very tasty addition to our yogurt bowls! Kids added mini chocolate chips to theirs & Gran topped her cool whip with the crumble. Thumbs up from all!