This dessert has all the berry flavor and is super easy to put together using either fresh or frozen berries. The perfect combination of blueberries, raspberries, and blackberries creates a juicy, fruity base that’s absolutely irresistible. The simple crumble topping is ready in minutes, making this a dangerously quick dessert recipe to have up your sleeve when the craving strikes.
For more berry goodness, our classic berry cobbler might be right up your alley.
Why Our Recipe
- The perfect berry trio of blueberries, raspberries, and blackberries.
- Made with simple ingredients and so quick to get into the oven, this recipe is almost dangerous!
- Lemon juice brightens up the flavor of the berries and really lets their flavor shine!
What really sets this crumble apart is the splash of lemon juice. It adds just the right amount of brightness to bring out a better flavor in the berries so that it doesn’t get lost while baking. Serve it warm with a scoop of ice cream or topped with a little whipped cream. No judgment from us if you enjoy the leftovers the next day for breakfast.
Ingredient Notes
- Berries: Use fresh or frozen berries. If you’re using frozen, there’s no need to thaw them first—just toss them in as-is. Feel free to mix and match based on what you have on hand!
- Lemon Juice: Freshly squeezed lemon juice is ideal, but bottled lemon juice will work too.
- Sugar: Adds a little sweet.
- Cornstarch: Essential for thickening the berry filling as it bakes.
- Ground Cinnamon: Adds a little warmth, but you can leave it out if you want.
- All-purpose Flour: This is one of those few instances in baking where using a flour alternative will work just fine.
- Brown sugar: You can use either dark or light brown sugar.
- Butter: Cold, cubed butter is key for a perfectly crumbly topping. Be sure it’s straight from the fridge to get that perfect texture.
Berry Options
We love using fresh berries in this crumble for the best texture and flavor. However, frozen berries work great too! Just keep in mind that frozen berries release extra moisture as they bake, which can make the filling a little runnier. To help thicken things up, simply double the amount of cornstarch when using frozen berries, and you’ll be good to go!
Feel free to mix and match different berries based on what you have available. Strawberries, huckleberries, and even cherries are fantastic options. Just chop strawberries into smaller pieces if they’re large, and if you’re using cherries, make sure to pit them first. Be creative!
Crumble Texture
For the best texture, make sure your butter is cold and straight from the fridge before you mix it in. You want to create a mixture that’s a bit chunky—some larger pieces of butter mixed with finer crumbs will give the topping that classic crumbly texture. If you prefer a finer crumble, you can break down the butter even more using a pastry cutter or your fingertips, but don’t overdo it or you’ll end up with a dough-like consistency instead of those lovely crumbs.
Storage & Reheating Instructions
Refrigerate any leftover crumble in an airtight container for up to 3 days.
Reheat in the oven at 350°F for 15-20 minutes, or until heated through and the topping is crisp again.
Reheat in the microwave: If you’re in a hurry, you can reheat individual portions in the microwave. Microwave on high in 30-second increments until warmed through, but note that the topping may not stay as crisp.
