Ok, so occasionally I make dishes that aren’t totally restaurant style. Not that you wouldn’t find a berry crumble served at a restaurant, because I’ve had some cute ones served in individual cast iron mini pots, but this is one of those quick and easy recipes you’ll want to keep on hand at home. Friends dropping by tonight and you need a dessert with minimal hands-on time? Use blueberries, blackberries, and raspberries so all you need to do is rinse them first. Worried the oven will heat up the house? Make this early so the house has time to cool off.
The recipe is infinitely customizable with whatever fruit you have on hand. I’ve made it with peaches and plums, blackberries, and even out of season berries in the dead of winter. But of course, summer is the best time to showcase ripe, bountiful and inexpensive fruit that’s at its peak.
My love affair with triple berry crumble, or crisp as it’s technically known (traditionally crisps have oats in their topping and crumbles don’t, but I have always called this a crumble) started out with this recipe. While the recipe is delightful as is, I lightened it up a bit by adding whole wheat flour and cutting back on the sugar. I even once accidentally completely omitted the brown sugar (talk about low sugar, oops!) and, while the crusts tasted more like pie crusts, it was still delicious and perfect with a scoop of vanilla ice cream.
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 1 1/2 cups strawberries, hulled and quartered
- 3 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 cups old fashioned rolled oats
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1 1/2 cups unsalted butter (3 sticks), diced
- Preheat oven to 350 degrees F.
- In a large bowl, combine berries and sugar and stir to coat. Set aside
- In another large bowl, stir together flours, oats, brown sugar, cinnamon, nutmeg, and salt.
- Add cold diced butter to flour mixture and, using a pastry cutter or your hands, combine until mixture is crumbly and butter is the size of large peas.
- Press half of crumble mixture into the bottom of a 9 x 13 inch pan. Pour in berries and juices and top with remaining crumble mixture.
- Bake until top is golden and berries are bubbling, 30-40 minutes. Serve warm or at room temperature.