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Easy berry crumble recipe

Easy berry crumble recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Crumble

Here's an excellent idea for a quick fruit dessert. If you prefer more sweetness, sprinkle the berries with 1 to 2 tablespoons of sugar before adding the topping.

4 people made this

IngredientsServes: 4

  • 350g mixed berries, thawed if frozen
  • 50g butter, diced
  • 50g soft brown sugar
  • 100g wholemeal flour

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Lightly grease 4 to 6 ramekins and preheat oven to 200 C / Gas 6. Evenly distribute berries between the ramekins.
  2. In a bowl rub together the butter, sugar and flour with your fingers until you have a crumble texture. Sprinkle over the fruit.
  3. Bake in preheated oven for 25 minutes or until crumble is golden. Serve with vanilla ice cream, custard or whipped cream.

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Berry Crumble Pie – with Blackberries

A basic crumb crust pie with a blackberry layer in between, this pie recipe is perfect not only for blackberries but for almost any other kind of berries or fruit.

After the most glorious summer we have had in years, autumn has finally arrived. Not that is already very cold, we mostly have nice sunny weather, but there are more rain and clouds involved and the heat is gone.

And for the first time in years, I don&rsquot feel totally down at the thought that summer moved on&hellip and that is because this year, for a change, we did have a wonderful summer, so I am not left with that feeling of losing something we didn&rsquot even have properly.


I&rsquove made this berry crumble pie with blackberries this time.

Blackberries are some of the last berries we can pick every year. The season starts with strawberries and red currants, goes on with gooseberries, raspberries and blueberries and kind of ends with blackberries.

Of course, there are still the plums and the apples to be found just about everywhere at the moment, but as they are not berries, we will forget about them for the moment. But I have plenty of recipes involving plums and apples coming soon&hellip the trees are hanging so full of fruit&hellip it&rsquos amazing!

Just like last year when I have posted the recipe for this blackberry coffee cake, I got my blackberries from my friend&rsquos garden. She has a rather large bush, blackberry bushes do tend to become huge, they seem to grow like weed, if you don&rsquot take care, they will take over the garden in about 2 years.

I was able to pick a full bowl of blackberries this year again. My kids ate about half of them as they were, they are really hard to resist, large and shiny and bursting with flavor. I used the rest to make this beautiful blackberry crumble pie. It was one of the cakes I made for my son&rsquos birthday and it was gone faster than any of the other cakes I baked.


It is easy to understand that this blackberry pie with crumble topping was gone so fast, I have yet to meet anyone who doesn&rsquot like a simple crumb crust pie with just a layer of berries or fruit in between.

My experience is that although most people will tell you how much they enjoy a nice chocolate cake, a cheesecake or a rather sumptuous layer torte, if there is a simple berry or fruit tart on the table, most of them will reach for it first.

Berry pies have something refreshing, an intensive flavor that is not given by heavy ingredients like heavy cream or buttercream, but by nature so to say, the pure, natural sweetness and sourness of the berries moderated by that heavenly, comforting crumb crust pie, that seems to be almost anybody&rsquos favorite type of crust.


This is one of the easiest methods to make a pie crust I know. I discovered this (blackberry) pie recipe somewhere online (I don&rsquot remember where exactly, but it was in German, probably Chefkoch) and I have been making it repeatedly ever since.

One thing I feel I have to mention before I get to making the pie is the pie form you use. A regular pie dish would probably be fine and if that is what you have, use it and remove the pie from the dish the way you always do it.

However, I got myself a loose bottom tart pan some years ago and I would never go back to a regular pie dish. These removable bottom pie dishes are so easy to use, the pies comes so easily out of the form and look perfect every time.


  • When making this wonderful berry crumble pie with blackberries start by preheating your oven. Most pie crusts I make require to spend some time in the fridge before rolling and baking, but not this particular crumb crust pie.
  • Mix together the ingredients for the batter (soft butter, sugar and flour) and press about ¾ of this dough into the baking dish, which doesn&rsquot even need to be buttered before.
  • How easy is that? You will not need any food processor, a plain old hand held mixer would be enough.

  • You will not need any rolling pin either, press the dough into the pie form with your fingers, it will work perfectly. Bake the crumb crust without any berries for about 20-25 minutes or until golden.
  • Should it puff up a little bit during the baking process, just press it down again before you place the berries on top. It did puffed up once or twice for me, but most of the times it just stays put and looks perfect.


When it comes to the berries, there is not much to do either. Wash and dry them and arrange them on the crust. Cover the berries with the remaining crumbs to form a crumble topping and that&rsquos it! Bake the pie again for about 20-25 minutes and enjoy.

This was the first time I have made the crumb crust pie with blackberries, but I have made it with blueberries and gooseberries before, with apples and plums, nectarines or peaches (even canned ones in winter) cherries and so on.

I can totally imagine this pie with crumble topping to taste amazing with sour cherries and even more exotic fruit like mango and maybe some coconut flakes mixed in the crumble topping.


This is the kind of pie recipe you can make on a moment&rsquos whim, with ingredients you always have in the house and with any kind of fruit or berry that is plentiful at the moment.

You can serve the blackberry pie with crumble topping pie lukewarm or at room temperature. If you happen to have a slice or two leftover, cover them with cling film or place them in a airtight box and refrigerate them until the next day, they will still be wonderful.

The blackberry crumble pie can be served as it is or with a dollop of whipped cream, strained yogurt or crème fraiche. If you go for crème fraiche, mix it with one or two teaspoons of brown sugar, it is sooo good!


The Best Rhubarb Meringue Pie &ndash this is the only pie to make when rhubarb is in season, no other rhubarb pie recipe can top this one.

Best Lemon Meringue Pie Recipe &ndash again, the only lemon meringue pie you should make, I have never had any better!

Swiss Sweet Cherry Pie &ndash a typical Swiss Wähe or sweet cherry pie, a thin crust covered with fresh cherries, the perfect pie for the short sweet cherry season.

Treacle Tart &ndash Harry Potter&rsquos favorite dessert, a sweet yet lemony pie, perfect for the colder season.

Strawberry Rhubarb Pie with Almond Streusel &ndash tangy rhubarb and flavorful strawberries topped with a crunchy and delicious almond crumble, you will love this spring pie!

Easy Crumble Recipes

Great collection of Crumble Recipes. Here you can find various kinds of simple and easy Crumble Recipes.


Apple Crumble Recipe - Easy Apple Crumble Pie

Apple Crumble Recipe - Easy Apple Crumble Pie

What is more down home than a freshly baked apple pie? Not much, I tell you. This apple crumble dessert recipe is an easy-to-make variation of the popular two crust apple pie. What makes this an easy apple pie recipe is that you only use one crust (which you don't even have make), and the filling and topping will only take a few minutes to put together.

1 Ready made frozen pie crust

1/2 cup butter, firm texture

Preheat oven to 450 degrees.

First of all, don't peel the apples. Core and cut apples into 1/2-inch thick slices. Place apple slices into the pie crust.

In a small bowl, mix together the sugar, cinnamon and nutmeg. Sprinkle this spice mixture over the apples.

Bake 30 to 40 minutes until edge of pie is golden brown and the apples are nice and tender. Keep in mind when serving - this pie will have a loose texture and not be firm like regular apple pie.

Apple Square Recipe: Fresh Apple Cake Recipe

This delicious apple dessert recipe is another great way to use fresh apples and will fill your kitchen up with a wonderful homemade aroma. This cinnamon apple recipe is also filled with raisins and pecans for a wonderful crunch and munch flavor experience in every bite.

3 cups fresh apple, peeled and sliced

Preheat oven to 350 degrees.

Grease a 13x9-inch baking pan.

With a spoon, lightly put flour into a measuring cup and level off the top with a knife.

In a large bowl, add the flour, 1/2 cup of sugar, baking powder, salt and nutmeg mix thoroughly. Add in the milk and egg blend well.

Spread mixture into the greased baking pan. Sprinkle raisins, apples and pecans evenly over the top of the batter.

In a small bowl, mix together 1/3 cup sugar and the cinnamon. Sprinkle over the top of the cake. Bake for 30 - 40 minutes until edges are a light golden brown and the apples are nice and tender.

Mixed Berry Crumble Tarts

With a buttery and soft crust, perfectly sweet mixed berry compote, and crunchy oat crumble these mixed berry crumble tarts are the ultimate spring/summer dessert. They are also gluten-free and vegan.

It’s time to switch things up a bit and post a recipe that is not chocolate-related. Although, my chocolate dessert obsession will never subside. However, these mixed berry crumble tarts may be my new favorite dessert.

The shortbread crust is perfectly sweet and oh so buttery without the actual butter. The crust is filled with a slightly tangy but sweet mixed berry compote and topped with a crunchy, caramely oat crumble. Ya drooling yet?

I wanted to make sure this dessert was super easy and quick to make, because I am sure you have been spending more time in the kitchen during quarantine and just want something simple for once. I mean, I know I do.

The crust contains 5 simple ingredients and is quick and easy to make. It includes almond and coconut flour, coconut oil, maple syrup, and lemon zest. The filling contains frozen mixed berries, lemon juice, corn starch, and maple syrup. Lastly, the crumble is a mix of rolled oats, coconut oil, maple syrup, coconut sugar, vanilla, and cinnamon.

It begins with preparing the shortbread crust.

Combine almond and coconut flour. Cut the cold coconut oil into the flour until the mixture resembles wet, coarse sand. Add maple syrup and lemon zest. Combine with your hands until a soft dough forms. Wrap in plastic wrap and refrigerate while preparing the rest.

To a small saucepan, add frozen mixed berries, maple syrup, lemon juice, and corn starch. Stir to combine. Bring mixture to a low simmer and cook for 5-6 minutes until thickened and jam-like. Remove from heat and let cool for 15 minutes.

While jam is cooling, prepare the crumble. To a large mixing bowl combine oats, melted coconut oil, maple syrup, vanilla, coconut sugar, and cinnamon. Stir to combine.

Preheat the oven to 350 degrees. Grease five molds in a muffin tin.

Divide dough into 5 equal portions. Roll into a ball and flatten into a small disc. Place disc on the bottom of the muffin tin mold. Use your fingers to mold the dough into a crust shape (see images above). Do this by pressing down and up the sides to form a pocket for the filling. Spoon 1 heaping tbsp of mixed berry compote into the center. Top with a tbsp of oat crumble.

Bake for 12 minutes until crust is golden brown. Let cool for 10 minutes before slipping out of the muffin tin and transferring to a wire cooling rack.

I recommend topping these bad boys with some vegan vanilla ice cream or coconut whipped cream.

They would also be good with frozen blueberries, raspberries, rhubarb, or other fruits instead of mixed berries.

I have not tried making these with regular all-purpose flour, so I can not speak on the results. However, if you do give that a go let me know how it turns out!


When it comes to making a delicious summer dessert, you can’t beat this Easy Berry Crumble recipe. Chock full of berries with an oat crumb topping and capped off with vanilla ice cream … well, life doesn’t get much better, does it? I recently made this recipe for the 4th of July holiday and it was the perfect conclusion to a fun family day.

We were actually pretty lazy this year. We’d been to a pool party and a family party earlier in the weekend, and my boys slept in until 11 a.m. ! I don’t normally let them do that, but I think they needed the extra sleep. My oldest was at Boy Scout camp last week. He completed an advanced ropes course, learned to SCUBA dive and earned his home repair merit badge. I’m hoping he uses the last one around here often! Fortunately, my husband is fairly handy around the house and has passed on much of his knowledge. However, this is one of several reasons why we love Boy Scouts – they teach useful, practical, life-long skills. My youngest has one more year of Cub Scouts before he bridges over to Boy Scouts – he’s just a little excited!

Anyway … at the last minute, I decided to make this Easy Berry Crumble to top off the 1-Hour Spice-Rubbed Ribs I planned to make later in the day. Like I said, I was feeling lazy and going to the grocery store definitely did not fit in with my plans! Fortunately, I had two bags of frozen mixed berries in the freezer all the other ingredients are pantry staples. Phew! My craving for crumble was satisfied!

Fresh or frozen?

This time of year, it’s easy and fairly inexpensive to buy fresh fruit for crumbles and pies. However, it’s more of a challenge in the fall and winter. Fortunately, I’ve made this recipe loads of times with both fresh and frozen fruit. And it always turns out. I do let the crumble bake for up to 15 extra minutes if I use frozen berries. Frankly, they’re usually stored in my deep freeze and that puppy makes everything rock solid. So, I like to let the crumble bake a few extra minutes to ensure everything is thoroughly cooked. My conclusion on the fresh versus frozen debate? In berry desserts, I don’t see much of a difference.

For this recipe, I used mixed berries. However, feel free to use whatever you have on hand or happens to be on sale at the store. The important thing is to have about 4-5 cups of berries. They do tend to cook down, so you want to have enough. It goes without saying that vanilla ice cream is a must for this easy and delicious dessert!

Easy Berry Cobbler

Reviews ( 6 )

It was good summer dessert. I think it could have used a little cinnamon in the topping.

Not sure what went wrong, but my topping was not at all crumbly or "like a coarse meal" when preparing. As a result it took longer to cook. Also, thought the top tasted a little eggy. My only guess is my large eggs were too large or something. I followed the recipe as listed. Tasted fine, but wasn't what I was expecting. It was nice the dish wasn't overly sweet--letting the natural sweet of the fruit shine through which we liked (especially when pairing with ice cream).

Berry Crumble

Paleo desserts are always a gray area, and this one is especially designed to imitate a favorite grain-based treat, so be smart about it: if you’re still trying to fight off cravings for the real thing, making a replacement out of nuts and fruit is not doing yourself any favors. But if you’ve mentally and physically settled into a Paleo lifestyle and just want something crunchy and sweet, this is a delicious treat, and it’s pretty easy to make because it skips most of the fiddly and time-consuming aspects of making almond flour “dough.”

For the mixed nuts, you don’t have to use exactly the same mix. In terms of nutrition, macadamia nuts would be a great choice as one ingredient, since they have the best kinds of fat. Almonds, walnuts, and hazelnuts are also classic choices for desserts pick whatever tastes good to you or goes best with the berries you’re using. When you’ve got your mix ready, I’d suggest roasting them for 5-6 minutes at 350 F before you crush them: this makes them easier to grind, and brings out so much more flavor.

You can cook the crumble in one large pie dish, but because the crust is quite fragile, it’s more convenient to bake it in individual dishes. That makes for a more attractive presentation, and from a practical standpoint, it’s faster and less messy to serve. Just pop the ramekins out of the oven and onto the table, and dig in!

Preheat the oven to 190°C, 375°F, Gas 5. Place a baking sheet in the oven to heat up. Grease a 20cm x 24cm (8in x 91/2in) cake tin and line with baking parchment, allowing the edges of the parchment to hang over the side.

Sift the flour and cinnamon into a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Remove 175g (6oz) of the crumble mixture to another bowl and set aside.

Stir the caster sugar and beaten eggs into the larger amount of crumble to make

a soft and slightly sticky dough. Press evenly into the base of the cake tin using floured hands. Scatter over the diced apple and berries.

Stir the demerara sugar and chopped nuts into the rest of the crumble mixture and spoon over the fruit, pressing down gently. Bake on the hot baking sheet for 35-45 mins (covering loosely with foil after 20 mins) until the cake is golden brown. Leave to cool in the tin for 20 mins, then remove by gently lifting the parchment. Serve warm or cold.

Jumbleberry Crumble

Since you never know when you might be in urgent need of a crumble, I make up enough topping for at least 4 of these and let it sit safely in the freezer until required. Sprinkle it over your fruit of choice as it is, and cook from frozen. Sounds easy, doesn't it?

As for the fruit, I take all chopping out of the equation and give it parity with the crumble topping by using frozen mixed summer fruits "jumbleberry" is just an old, English term for whatever mixture of berries were used in jams or puddings or jellies.

For US cup measures, use the toggle at the top of the ingredients list.

Since you never know when you might be in urgent need of a crumble, I make up enough topping for at least 4 of these and let it sit safely in the freezer until required. Sprinkle it over your fruit of choice as it is, and cook from frozen. Sounds easy, doesn't it?

As for the fruit, I take all chopping out of the equation and give it parity with the crumble topping by using frozen mixed summer fruits "jumbleberry" is just an old, English term for whatever mixture of berries were used in jams or puddings or jellies.

Very Banana Berry Crumble

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 8 1 x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Nothing screams summer like fresh berries! This easy Banana Berry Crumble is loaded with bananas, 3 different kinds of berries and topped with a buttery crunchy crumble for the best summer dessert!


  • coconut oil (to grease pan)
  • 5 bananas, sliced
  • 1 1/2 cups diced strawberries
  • 1 1/2 cups raspberries
  • 1 1/2 cups blackberries
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1 cup whole wheat flour
  • 1/2 cup regular oats
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 5 tablespoons unsalted butter, chilled cut into small pieces


  1. Preheat oven to 350.
  2. Grease a 9&Prime cast iron skillet with coconut oil. (or you could use a 8×8 baking dish)
  3. In a large bowl add strawberries, raspberries, blackberries, lemon juice, and honey. Gently toss.
  4. Line the bottom of skillet with sliced bananas. Pour the berry mixture on top. Set aside.
  5. In a medium bowl add whole wheat flour, regular oats, brown sugar, cinnamon, nutmeg and chilled diced butter.
  6. Using your hands or a pastry blender, incorporated the chilled butter to the mixture until it is slightly crumbly. Add the crumble mixture ontop of the fruit mixture.
  7. Bake for 30-40 minutes, until crumble is browned and filling is bubbled over.
  8. Serve plain or top with a scoop of vanilla ice cream or whipped cream.


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