Mixed Berry Crumble

4.67 from 3 votes

This Mixed Berry Crumble is quick to make with fresh or frozen berries and a buttery crumble topping. Our secret? A splash of lemon juice to make the berries sing!

Prep Time15

Cook Time45

Total Time45

Course: Dessert

Cuisine: American

Keyword: Mixed Berry Crumble

Servings: servings

Author: Caytlin McCleery

Ingredients

Mixed Berry Filling

2 cups blueberries
2 cups raspberries
2 cups blackberries
1/4 cup lemon juice
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Crumble Topping

1 1/2 cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter cold and cubed

US Customary - Metric

Instructions

Set the oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan.
In a large mixing bowl, combine 2 cups blueberries, 2 cups raspberries, 2 cups blackberries, 1/4 cup lemon juice, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract. Gently toss the berries until well coated. Pour the mixture, along with any juices, into the prepared baking pan.
In a medium-sized bowl (or food processor), combine 1 1/2 cup all-purpose flour, 3/4 cup brown sugar, and 1/2 teaspoon ground cinnamon. Add the cold, cubed butter. Use a pastry cutter (or pulse with a food processor) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, with some larger clumps remaining.
Evenly sprinkle the crumble topping over the berry mixture, covering the berries completely.
Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.

Notes

If using frozen berries, double the amount of cornstarch to compensate for the additional liquid.

Nutrition