Quick and Easy Berry Crumble Recipe

Spring is finally here and we have enjoyed some warm sunny hours in our garden. When we bought our house last year, the garden was a mess, having been neglected for years on end. Renovating the house was our top priority, so the garden had to wait. But this year, it’s getting the attention it deserves, and we’ve already made great progress with help from our family. It’s important to take good care of your garden helpers, so I always whip up something delicious when they’re here lending a hand. However, when you’re deep into projects, time can be scarce, making quick and easy cake recipes a lifesaver. My favorites include my Quick and Easy Cinnamon Cake and my speedy delicious Apple Crumble.

To celebrate the sunshine, I decided we should enjoy some summer berries. So, I made a raspberry and blueberry crumble—a super easy and quick dessert ready in just 45 minutes! Crumbles are wonderfully simple because it takes no time at all to mix the ingredients in a bowl and sprinkle them over some delicious berries.

Berries that Work Well in a Crumble

You can use practically any type of berry for a crumble, whether they’re from your own garden or the supermarket. I love the combination of raspberries and blueberries, sometimes adding a few blackberries for extra tartness. This blend not only tastes great but also gives the crumble a beautiful purple hue.

These berries are excellent for crumbles:

• Raspberries
• Blueberries
• Blackberries
• Blackcurrants
• Strawberries
• Red currants (best combined with other berries and extra sugar to balance the tartness)
• A mix of the above

Remember to adjust the amount of sugar based on the sweetness of the berries. Early in the season, when picking from your garden, you will need to add a bit more sugar than later in the season.

What to Serve With Your Crumble

I always serve my berry crumble warm with vanilla ice cream (preferably homemade!), but it’s also delicious with sour cream or vanilla custard. Enjoy!

How to Make an Extra Crunchy Crumble Topping

I love a coarse crumble topping with a good crunch. That’s why I add rolled oats and roughly chopped almonds to my crumble mix. I think the extra crunchy topping pairs perfectly with the soft berry filling. I also include marzipan in my crumble dough because it adds a unique sweetness and texture.

If you don’t have these ingredients on hand, you can substitute almonds with e.g. hazelnuts, which offer a slightly different and stronger nutty flavor. Marzipan can be difficult to find outside Europe where I’m based, so if you can’t get it, just leave it out.

How to reheat a crumble

A crumble is always best fresh out of the oven, but it can definitely also be enjoyed the next day. Store it in the refrigerator, which will make the crumble topping a bit soft, even if you cover the pie with plastic wrap. To regain some of the crumble’s crunch, reheat it in the oven for 6-8 minutes at 200 °C (400 °F).

Recipe

Easy Crispy Mixed Berry Crumble

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This easy and delicious crumble with mixed berries is ready to serve in just 45 minutes! It features a crispy crumble topping made with coarse rolled oats, marzipan (optional), and almonds, layered over juicy red berries.

Time: 45 minutes mins

Difficulty: Beginner

Yield: 8 servings

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Ingredients

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• 250 g raspberries (fresh or frozen)
• 100 g blueberries (fresh or frozen)
• 50 g blackberries (fresh or frozen)
• 3-4 tbsp sugar
• 75 g rolled oats
• 75 g flour
• 75 g sugar
• 100 g butter
• 1 tsp vanilla
• 50 g almonds (roughly chopped)
• 100 g marzipan (optional)

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Instructions

• Distribute raspberries, blueberries and blackberries in a pie dish, about 26 cm (10 inches) in diameter. Sprinkle 3-4 tbsp sugarover the berries, depending on how sweet or tart you like your crumble.
  250 g raspberries, 100 g blueberries, 50 g blackberries, 3-4 tbsp sugar
• In a mixing bowl, combine oats, flour, and 75 g sugar. Stir everything together with a wooden spoon until it's well mixed.
  75 g rolled oats, 75 g flour, 75 g sugar
• Cut the butter into small cubes and work it into the mixture with your fingers until it forms a crumbly texture. Add vanilla and mix it in.
  100 g butter, 1 tsp vanilla
• Roughly chop some almonds—feel free to use a chopper for this if you have one—and fold them into the crumble mixture. Coarsely grate some marzipan and gently mix it in as well (optional).
  50 g almonds, 100 g marzipan
• Evenly spread the crumble topping over the berries in your pie dish, making sure to cover the berries evenly.
• Bake the berry crumble 180 °C (356 °F) for about 30 minutes. If you’d like a little extra color, crank up the heat to 220 °C (428 °F) for the last 3-4 minutes.
• Serve your delicious berry crumble with a scoop of ice cream or a dollop of sour cream on the side. Enjoy!

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