Mixed Berry Crumble

Name: Mixed Berry Crumble
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups mixed berries, fresh or frozen; 1/2 cup granulated sugar; 2 tbsp cornstarch; 1 tbsp lemon juice, fresh; 1 tsp lemon zest; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 cup rolled oats, old-fashioned; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup unsalted butter, cold, cubed; 1/2 cup chopped nuts, almonds, walnuts, or pecans; 6 scoops vanilla ice cream

A simple, rustic dessert featuring sweet-tart berries topped with a buttery oat crumble. Delicious warm with a scoop of vanilla ice cream.

50 minEasyServes 6320 cal/serving

AmericanDessertOvenVegetarianHigh FiberLow-SodiumPork-FreeNightshade-Free

Ingredients

6 cups mixed berries, fresh or frozen
1/2 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice, fresh
1 tsp lemon zest
1 tsp vanilla extract
1 cup all-purpose flour
1 cup rolled oats, old-fashioned
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, cold, cubed
1/2 cup chopped nuts, almonds, walnuts, or pecans
6 scoops vanilla ice cream

Instructions

1

Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or 2-quart casserole dish.
2

In a large bowl, gently toss the 6 cups fresh or frozen mixed berries with 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tsp vanilla extract until well coated.
3

Pour the berry mixture into the prepared baking dish, spreading it out evenly.
4

In another bowl, combine 1 cup all-purpose flour, 1 cup old-fashioned rolled oats, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 tsp ground cinnamon, and 1/4 tsp salt.
5

Add the 1/2 cup cold, cubed unsalted butter and use your fingers, a pastry cutter, or two forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6

Stir in 1/2 cup almonds, walnuts, or pecans chopped nuts if using.
7

Sprinkle the crumble topping evenly over the berry mixture.
8

Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
9

Remove from the oven and let cool for at least 15 minutes before serving.
10

Serve warm with a scoop of 6 scoops vanilla ice cream if desired.

Questions

Can I make Mixed Berry Crumble dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, cold, cubed, 6 scoops vanilla ice cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the vanilla ice cream for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Mixed Berry Crumble gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour, 1 cup rolled oats, old-fashioned. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the oats for certified gluten-free oats. Everything else proceeds as written.

How long does Mixed Berry Crumble keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Mixed Berry Crumble?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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