Mixed berry crumble is a medley of your favorite berries topped with a sweet, buttery oatmeal crumble and baked until bubbly. It’s the perfect way to welcome spring!
What do you do when faced with an abundance of fresh berries? Say…strawberries, blueberries and blackberries or raspberries? Why you make a mixed berry crumble, of course!
I always have a lot of fruit around. Vegetables don’t always go over with fireworks around here. But, fresh fruit is always a hit. And, when that fruit becomes dessert, life is good. 😉
Easy Mixed Berry Crumble
I’m going to walk you through the easy preparation…and then share an exciting announcement about a baking contest that readers and bloggers alike can enter.
You’ll need about 4 cups of your favorite berries. These strawberries were so big I cut them into large pieces. Springtime often brings raspberries to the market too!
By the way, this happens to be an outstanding make ahead and freeze recipe and a great way to use those berries up when you have way too many on hand.
I love fruit all by itself. But, let’s face it. A sweet, buttery crumbly topping takes it over the top. Bake it in ramekins or a baking dish…whatever you do just bake it!
Forks? Spoons? What’s the proper utensil for this treat?
Well, if you add a layer of ice cream, I’d definitely pass out the spoons.
Or you can enjoy this mixed berry crumble with a fork. Either way, you’ll be greeting spring with a smile.
- 4 cups of assorted berries such as blueberries, raspberries, blackberries and strawberries
- 1 Tablespoon lemon juice
- 1 Tablespoons granulated sugar
- ½ teaspoon corn starch
- ⅓ cup flour (any kind)
- ⅓ cup brown sugar, loosely packed
- ¾ cup oatmeal (old fashioned whole oats)
- 6 Tablespoons butter, cut into small pieces (keep chilled until ready to use)
- Preheat oven to 375 degrees F.
- Add berries to a large bowl.
- Stir lemon juice, granulated sugar and corn starch together, add to berry mixture and toss berries to coat.
- Set berries aside while making the crumble topping.
- Add flour, brown sugar and oatmeal to a large bowl and mix to combine (in a new bowl, not the one with the berries.)
- Add chilled butter to the oatmeal mixture and mix using a pastry blender, fork or fingers until the mixture is "crumbly."
- Divide berries between 6 ramekins or layer in the bottom of a 8 x 11 pan.
- Sprinkle crumble topping over the berries.
- Bake for about 25-30 minutes or until the top is lightly browned and berries are tender.
- Serve warm.
Are you a baker or blogger or just like a good challenge? Then get your entry ready for Dixie Crystals 2014 Brownie Dessert Contest. There are first, second and third place winners….and the grand prize winner wins:
- $500 gift card
- Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.
- The dessert will be a featured dessert of the conference.
- The recipe also may be featured on both the Dixie Crystals and Imperial Sugar websites.
Read more about the contest here. Good luck…and happy baking!
This post is sponsored by Dixie Crystals. All opinions are my own.
Be sure to check out the other fabulous spring desserts created by the Sunday Supper group using Dixie Crystals products.
- Blueberry Buckle Coffee Cake by Neighborfood
- Butterscotch Chocolate Caramel Cookie Cups by The Messy Baker
- Chewy Lemon Sugar Cookies by Alida’s Kitchen
- Coconut Lime Meltaway Cookie Bars by Chocolate Moosey
- Flan in Moscato Wine Sauce by Family Foodie
- Fresh Strawberry Tartlets by That Skinny Chick Can Bake
- Gluten-Free Deep Dish Carrot Cakes for Two by Cupcakes & Kale Chips
- Hazelnut Chocolate Chip Bundt by In The Kitchen With KP
- Lemon Cornmeal Sandwich Cookies by girlichef
- Lemon Roulade by Hezzi-D’s Books and Cooks
- Lime Sugar Cookies by Magnolia Days
- Meyer Lemon Bars with Poppyseed Crust by Foxes Love Lemons
- Meyer Lemon Cheesecake Bars by The Girl In The Little Red Kitchen
- Mixed Berry Crumble by The Dinner-Mom
- No-Bake Banana Split Dessert Cups by The Weekend Gourmet
- Poached Pear Bread by Momma’s Meals
- Springtime French Macarons by Hip Foodie Mom
- Strawberry Cheesecake Bites by Supper For A Steal
- Strawberry Lemonade Cupcakes by The Foodie Army Wife
- Strawberry Rhubarb Upside Down Cake by Cindy’s Recipes and Writings
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