Recipe courtesy of Corky Pollan

Mixed Berry Crumble

Summer is crumble season with fruits at the peak of deliciousness. For a single-berry crumble, use 8 cups of the berry of your choice.
  • Yield: Serves 6 to 8
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Ingredients

For the filling:

2 cups raspberries, rinsed and thoroughly drained

2 cups blueberries, rinsed and thoroughly drained

2 cups blackberries, rinsed and thoroughly drained

2 cups strawberries, rinsed, hulled and quartered

1/4 to 1/2 cup granulated sugar, depending on tartness of berries

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon freshly grated ginger

3 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)

Pinch of kosher salt

For the crumb topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats (not instant)

1 1/4 cups firmly packed dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, slightly softened and cut into small cubes

Directions

  1. To make the filling, gently toss the berries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Mix very gently to avoid bruising. Spoon the filling into a 9-inch deep-dish pie pan.
  2. To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps. 
  3. Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.