Let’s talk about how easy and delicious a Triple Berry Crumble is, shall we?! This crumble consists of a warm, gooey fruit center and generously topped with the yummiest brown sugar buttery crumble topping. Fresh or frozen berries can be used along with a few kitchen staples like cornstarch & lemon juice AND the crumble topping can be prepped ahead of time if that’s your thing. Hey, it’s summertime and the dessert is easy…..
triple berry crumble: the easiest dessert ever!
Luckily in this recipe you can use fresh or frozen berries – the choice is completely up to you. I used frozen and the results were just as delicious as if I used fresh. Sometimes depending on the seasons or where you live, fresh berries aren’t available so it’s great to have a frozen option. I used a standard triple berry mix (frozen) from my local grocery store that consisted of blueberries, raspberries and strawberries and it was a delicious blend.
I wanted this crumble to thick, gooey & bubbly fruit filling so I mixed the berries with a little cornstarch. Adding a little cornstarch makes a huge difference and results in a thick, bubbly fruit filling – perfect for cobblers, crumbles, crisps & pies. Along with the cornstarch I like to add in a little sugar (for sweetness), some lemon juice for freshness, and a splash of almond extract to give the berry filling a little extra something. Almond extract compliments the flavors of the berries so well.
let’s chat about the brown sugar crumble
I don’t know which part of this recipe is easier; the berry filling or this delicious brown sugar crumble. This buttery, brown sugar topping consists of a few glorious ingredients; all purpose flour, brown sugar, butter & cinnamon. That’s it. Making crumble is as easy as whisking the dry ingredients together in a bowl, pouring melted butter over it and using a fork to mix everything together. I use a fork because I feel like it helps create a variety of “crumble” pieces. I usually prefer dark brown sugar because it’s a little richer in flavor and that’s what I used in this recipe. You can use which ever you have on hand, light or dark brown sugar will both work great with this recipe.
As I had mentioned at the beginning of this post, you can prep the crumble ahead of time if you desire. Simple make the crumble and then pour it in a freezer safe food storage bag and put it in the freezer. Take it out whenever your ready to bake this recipe, pour the crumble over the fruit filling and bake! On the other hand, it’s pretty much ready to go as soon as you make it. I do HIGHLY recommend putting it in the freezer for about 10 minutes to firm up before you bake it but it’s totally up to you. The measurements in this recipe make a generous amount of brown sugar crumble, especially for this recipe but I don’t think people will mind, it’s just too good.
Don’t forget the ice cream
As with all cobblers, crumbles, crisps and pies, they’re best served warm and a la mode. While this triple berry crumble can be enjoyed as is, it’s best served with warm with vanilla ice cream.
If you guys make this recipe be sure to leave a comment below, tag me on instagram @justaddsprinkles or #justaddsprinkles or leave a comment on pinterest!
Triple Berry Crumble
- 9 inch pie dish
For the Berry Filling
- 2 16 oz. packages of mixed berries (frozen), or 2 lb mixture of fresh berries
- ¼ cup sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 2 tsp almond extract
For the Crumb Topping
- 1½ cups all purpose flour
- 1 cup brown sugar light or dark can be used
- ½ tsp ground cinnamon
- 1 stick unsalted butter melted
- Preheat oven to 375 degrees.
- Pour fresh of frozen berries into a large mixing bowl. Sprinkle sugar and cornstarch over the berries and mix them together just so the berries are evenly coated. Add in lemon juice and almond extract and mix together once more. Set bowl aside.
- In a separate mixing bowl combine flour, brown sugar, and cinnamon. Give the dry ingredients a quick whisk to mix them together. Pour melted butter into the bowl and use a fork to mix everything together. You should have a mixture of big and little crumble pieces. Stick the bowl with the crumb topping in the freezer for 10 minutes so it can firm up. After 10 minutes, remove the crumb topping and assemble to crumble.
- Pour berry mixture into a pie dish. Pour crumb topping directly over the berry mixture and smooth it out with a spoon to make sure the crumb topping covers all the fruit. Bake in the oven 30 to 35 minutes of until crumb topping starts to brown and berry filling is bubbly. Remove from the oven and allow to cool for 15 to 20 minutes.
- Use a serving spoon to dish out crumble. Best served warm with vaniila ice cream. Left overs can be stored in the fridge (covered) so up to 3 days.