Triple Berry Crumble

July 15, 2020 Updated: July 15, 2020

Triple Berry Crumble

This recipe doesn’t specify amounts for each type of berry. Just follow your own preference or availability. Blackberries tend to be a little more tart than blueberries or raspberries, so if your crumble filling is heavy on blackberries, you might want to add an extra tablespoon of sugar. 

Serves 8

For the filling:

  • 5 cups mixed blackberries, raspberries, and blueberries
  • 1/2 cup white sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch

For the crumb topping:

  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup white sugar
  • 1/3 cup brown sugar, packed
  • 12 tablespoons very cold butter, cut in pieces
  • 2 teaspoons vanilla extract
  • Confectioners’ sugar

Make the filling: In a medium bowl, combine berries with sugar, lemon zest, lemon juice, and cornstarch. Stir to blend and let stand white preparing crumb topping.

Make the topping: In a large bowl, combine flour, salt, baking powder, cinnamon, nutmeg, and white and brown sugars. Add cold butter bits and vanilla. Cut butter into mixture with two knives or a pastry blender until mixture takes on a crumbly texture. If it seems too soft, add a pinch more flour and refrigerate for 15 minutes.

Make the crumble: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish.

Pour berries and juices into the prepared dish and toss the crumb topping evenly over the top of the berries. Bake at 350 degrees F for 40 minutes, or until the topping is nicely browned. Remove from the oven and let stand for at least 20 minutes. Sift confectioners’ sugar over the top of the crumble before serving.