Berry crumble is the perfect winter warmer. This divine crumble has a bubbling layer of hot berries topped with a spiced, crispy crumble.
The secret to making this quick and easy crumble is a bag of frozen mixed berries! Frozen berries are cheaper, last longer, and are always picked in season.
I top my crumble with a generous serve of ice cream or pouring cream. It's the perfect winter indulgence!
For the Berry Filling
- 1 bag (500 g / 17.5 oz) frozen mixed berries
- 2 tablespoon caster sugar
- 1 tablespoon cornflour
- 1 tablespoon lemon juice
For the Crumble Topping
- ⅓ cup plain flour
- ⅓ cup brown sugar
- ⅓ cup rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon mixed spice
- 60 g (2 oz / ¼ cup) unsalted butter, cold and cubed
- Preheat the oven to 170°C / 340°F. Grease a large casserole dish with melted butter.
- In a medium bowl, stir together berries, caster sugar, cornflour and lemon juice.
- In a separate medium bowl, stir together flour, sugar, rolled oats, cinnamon and mixed spice. Rub in cubed butter with your finger tips until the mixture is consistent. If you pinch together a bit of the topping, it should hold its shape.
- Pour berry mixture into the casserole dish. Evenly sprinkle over the crumble topping. Bake for 30-35 minutes or until the topping is golden brown and hard to the touch. Serve hot with ice cream or cream, if desired.
- Keep any leftover crumble, covered, in the refrigerator for up to 2 days. I reheat my crumble in the microwave or oven just before serving.
Substitutions & Tips
- Berries: you can use any combination of fresh or frozen berries, as long as it totals 500 g (17.5 oz) in total. I like any combination of blueberries, strawberries, blackberries, and raspberries.
- Sugar: you can omit the sugar if you like. It adds a little bit of sweetness to the tart berries.
- Cornflour: the cornflour thickens the berry sauce. You can use 1 tablespoon of normal flour if necessary.
- Lemon juice: you can use lime juice or even orange juice. This balances out the sweetness of the fruit. You can omit the lemon juice if necessary.
- Brown sugar: you can substitute ⅓ cup of brown sugar with ⅓ cup of caster sugar or white sugar. The topping will be more crumbly if you use caster sugar.
Nutrition Information:Serving Size: ¼ of Crumble
Amount Per Serving: Calories: 336Total Fat: 13.7gSaturated Fat: 8.5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32.2mgSodium: 11.5mgCarbohydrates: 45.9gFiber: 5.8gSugar: 32.7gProtein: 3.5g