This mixed berry crumble is everything you want in a cosy fruit dessert – sweet, tart berries bubbling beneath a thick, golden, buttery crumble topping. It has all the comfort of a berry pie, but without the rolling, chilling or fussing with pastry.

Even better, you can make it with fresh or frozen berries, so it’s just as perfect for summer entertaining as it is for quick year-round comfort. Serve it warm with a scoop of vanilla ice cream or a drizzle of cream and let that jammy berry sauce do the rest.

❤️ Why use this recipe?

  • Fresh or frozen berries: Make it any time of year, no waiting for berry season.
  • No pastry, no fuss: All the flavour of a fruit pie for a fraction of the effort.
  • Thick, crunchy topping: Buttery oats and brown sugar bake into a golden, crisp crumble.
  • Beautifully saucy filling: The berry juices turn jammy and syrupy as they bake.
  • Simple ingredients: Just pantry staples plus berries. Mixed right in the baking dish.

This recipe was first published here on January 26th, 2021 and has been updated with clearer information.

A white pie dish filled with berries in syrup and a crumble topping

What is a crumble?

Whether you call it a crumble or a crisp, they are essentially the same thing. A fruit crisp generally has oats while a crumble does not however, these days, they both can be made with or without, hence, same thing. This one uses oats but you can call it whatever you prefer.

I like my crumble topping thick, buttery and crunchy and that’s exactly what this mixed berry crumble has. It means every single bowl has plenty of crunch and soft, sweet berries.

Ingredients for berry crumble?

Ingredients for mixed berry crumble on a concrete benchtop
Ingredients for mixed berry crumble
  • Berries: Fresh or frozen will work and use as many or few types as you like. I always have frozen berries on hand to add to my oats in the morning which means I can make this at the drop of a hat.
  • Oats: Rolled oats give the best texture here but you can use quick oats too.
  • Flour: Just regular plain / all-purpose flour.
  • Butter: Unsalted butter adds loads of buttery flavour to the topping. you can use salted if you prefer. It will add just a whisper of salt to intensify the other flavours.
  • Sugar: Brown sugar in the topping adds a touch of caramel flavour while the white sugar in the berries, adds just the right amount of flavour without changing the berry flavour.
  • Cornflour: Also known as cornstarch, this is used to thicken up the juices that come from berries.
  • Vanilla: This adds a warmth and balance to the berries.

How to make mixed berry crumble

All you need is one bowl and one baking dish for this berry crumble. I use a deep dish for this one which makes two nice thick layers. If you use a wider dish that isn’t quite so deep, you’ll have thinner layers but still just as tasty.

A glass bowl with ingredients for a crumble topping being mixed
Steps for making the crumble
  1. The crumble: Combine the dry ingredients, then add the butter and work it in with a pastry cutter or with your fingertips until it’s nice and chunky.
3 images showing assembling the mixed berry crumble in a white pie dish
Steps for making the filling and assembling
  1. The mixed berry filling: Place the berries into the pie dish and add the sugar, cornflour and vanilla, and give them a good mix.
  2. Scatter the crumble loosely all over the top, making sure there are still some berries poking through, then bake.

Marie’s top tips

  • Berry types: I use equal quantities of raspberries, blackberries, strawberries and blueberries to make it a mixed berry crumble.
  • Just one or two?: You can use as many or as few berry varieties as you like – they all work. Want a blackberry crumble? Easy, just substitute all the berries for blackberries.
  • Using fresh berries: Fresh, in-season berries will give you a sweeter result
  • Using frozen berries: Frozen berries will give a more tart / tangy result
  • Keep them frozen: If using frozen berries, it’s best to keep them frozen right up until you put it together to make adding the cornflour / cornstarch easier.
Top down view of a mixed berry crumble with gold spoons in it.

How long will it keep?

It is definitely at it’s best when it’s baked fresh and served warm, however this mixed berry crumble can be reheated or even eaten cold if you prefer.

Keep any leftovers stored in the fridge, covered with plastic wrap. The longer it sits, the more the crumble will soften where it sits on top of the berries, but even after 2 days, the majority of that crumble stays crunchy since it’s such a thick topping.

crumble and berries in a miniature white pie dish with a gold spoon

Crisps, crumbles, cobblers – these are my favourite desserts. When something tastes this good, with such little effort it’s a winner all year round. So, fresh or frozen, the choice is yours.

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Top down view of a mixed berry crumble with gold spoons in it.

Mixed Berry Crumble

Yield: 6 serves
Prep Time: 10 minutes
Cook Time: 45 minutes
0 minutes
Total Time: 55 minutes
5 from 2 ratings
With all the flavour and satisfaction of a berry pie but with none of the hassle, this mixed berry crumble is a celebration of vibrant berries. A healthier dessert, this recipe is very quick and easy to make too.
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Ingredients

FOR THE CRUMBLE

  • 85 g rolled oats (¾ cup / 3oz)
  • 97 g plain flour (all-purpose flour) (¾ cup / ~3 ½oz)
  • 66 g brown sugar (⅓ cup, packed / ~2 ⅓oz)
  • 113 g unsalted butter, cold & cubed (1 stick / 4oz)

FOR THE BERRY FILLING

  • 5 cups mixed berries, fresh or frozen or a mixture
  • 66 g white granulated sugar (⅓ cup / ~2 ⅓oz)
  • 1 ½ tablespoons cornflour (US cornstarch) (note 4)
  • 2 teaspoons vanilla extract

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Preheat the oven to 180C (160C fan forced) / 350F.
  • FOR THE CRUMBLE:
    In a medium bowl, combine the oats, flour and brown sugar. Add the butter and use a pastry cutter or your fingertips to mix and press it all together until well combined and clumping (notes). Place in the fridge.
  • FOR THE FILLING:
    In a deep pie dish, combine the berries, sugar, cornflour and vanilla and mix well. Level them out and try to flatten it down a little to create a flat top.
  • Scatter the crumble topping over the top in small and big pieces – make sure it’s nice and thick and has gaps at the sides.
  • Bake for 45-50 minutes (note 3) until the top is golden and it's bubbling at the sides. Let it sit for 5-10 minutes before serving.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. All ovens vary – test for doneness 5-8 minutes before the recipe suggests
  4. If using frozen berries, keep them frozen right up until assembly and use 2 1/2 tablespoons cornflour / cornstarch as they release more liquid.
  5. Serve it with cream, ice cream or creme anglaise.
Calories: 395kcal
Author: Marie Roffey
Course: Dessert
Cuisine: American, Australian, British, Various
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.