berry crumble

When we’re cruising during the height of summer, it’s hard not to stumble upon a fragrant stand of wild blackberries ripe for picking. My habit is to keep a bag in my pocket for just such an opportunity; I am so confident of success that I’ll often premake some crumble topping before leaving home! This is such a quick dessert to prepare. And if you’re not big on foraging for blackberries, plump Canadian blueberries should be available in many markets throughout the summer season to make this delicious berry crumble.

berry crumble

Serves: Serves 6
Cooking Time: 30 minutes


  • Crumble topping:
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ¾ cup lightly packed brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup (1½ sticks) cold butter,
  • cut into ½-inch cubes
  • Filling:
  • 5 cups berries
  • ½ to 1 cup sugar, depending on sweetness of berries
  • 2 tablespoons flour
  • 1 teaspoon fresh lemon juice



Heat the oven to 375°F.


In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt, and butter. Mix until crumbly.


Rinse the fruit and drain it in a sieve. In a medium bowl, mix the sugar with the flour, then add the lemon juice and berries. Toss to combine. Portion the fruit into eight ramekins or a medium baking dish.


Sprinkle the topping over the fruit, dividing it equally over each portion (or spreading it evenly over the baking dish). Bake on a cookie sheet lined with parchment paper to catch the drips of juice that can boil over.


Bake for 30 minutes, or until the topping is brown and the filling is bubbling.


Cool and serve with a small scoop of vanilla ice cream or whipped cream.

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