Bubbly Berry Crumble

Berry Crumbles are one of my favorite desserts to make, especially in the summer when all the fruit is so ripe! These crumbles are sweet but still seem light because they don’t have a bunch of batter to weighs you down; the crumble oat topping adds the perfect crunch! I love to serve mine in individual ramekins because it makes each guest feel special. This is a great dessert to make ahead as well. You can make the filling and the crumble the morning of your dinner party and then bake them off when your guests are eating their entrees. Everyone will be very impressed, I promise.

Berry Crumble

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berry crumble 3

fruit berry crumble

berry crumble mixture

healthy berry crumble

Bubbly Berry Crumble

Bubbly Berry Crumble

  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m
  • Serves: 4
  • Yield: 4 large individual berry crumbles


for the Filling:

  • 1 lb strawberries, stems removed and quartered
  • 6 oz blueberries
  • 6 oz raspberries
  • 1 small orange, need zest and juice (about 1/2 teaspoon zest)
  • 4 4 tablespoons flour
  • 1/4 c brown sugar
  • 2 tbsp. granulated sugar
  • 1/2 tsp. cinnamon

for the Topping:

  • 1/2 c flour
  • 1/4 c granulated sugar
  • 1/4 c brown sugar
  • 1/2 c quick cooking oats
  • pinch of salt (about 1/4 teaspoon)
  • 6 tbsp. unsalted butter, cold and diced in small cubes
  • vanilla ice cream, optional


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the strawberry pieces, blueberries, raspberries, orange zest and juice, flour, (start with 3 tablespoons) cinnamon, and sugar. Stir until just combined but be gentle. You do not want to break up the berries. Let sit for 5 minutes. The mixture should have some moisture but not be very liquidy. If there seems to be a lot of liquid in the bowl, add the last tablespoon of flour. The juice of the orange combined with the flour should create a coating on the fruit. Pour into 4 ramekins or one large baking dish.
  3. In a food processor, combine the flour, sugar, oats, and salt. Pulse a few times to blend the dry mixture. Add in the butter and pulse a few more times until the topping looks like wet sand. It should crumble together when you press it with your fingers. Top all the ramekins with the \"crumble\".
  4. I like to bake these on a baking sheet (especially if you are doing individuals) because they tend to bubble over, and we don\'t want to deal with that! Bake for 45 minutes to an hour, depending on how you are baking them. They are ready when the topping has turned golden and the fruit is bubbling out. Such a glorious sight!
  5. Let cool slightly before serving. Top with vanilla ice cream if desired! Enjoy!

xo, Rachel

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