Mixed Berry Crumble ~ Simplifying the pie with a crumble, while keeping all the sweet berry flavors of summer.
I have a slight affinity for berries-can you tell, e.g. Mini Mixed Berry Pies, Mixed Berry Smoothie. You know what I love about them? They are the perfect balance between two of my favorite contrasting flavors: sweet and tart.
Aside from that, not much needs to be added to perfectly ripened fruit. You would think that for someone who consumes processed sugar like an SUV with 10 mpg, a fruit filled dessert would be last in line for consumption.
Wrong. Although, hmm . . . wonder if that has more to do with the limited seasonality of them. Surely, I can’t be the only one who wants what they can’t have. And when that “can’t” becomes readily available all measures of self-control—well that’s, the sentiment of those will power.
Here’s to getting all mixed up with some summer berries.
A few notes:
- This recipe is highly adaptable, so use whatever berries you have on hand or swap one berry portion out for another depending on your availability.
- Variations: It occured to me after this came out of the over that I should have thrown some figs in there-yum. I’m going to try that next time. I didn’t this time, but I have in the past added a little of creme de casis during the cooling period to give the berry mixture some added dimension.
Mixed Berry Crumble
- 2 teaspoons water
- 2 tablespoon cornstarch
- ¾ cup sugar
- 6oz raspberries
- 8oz blackberries
- 8oz lb blueberries
- 1 lbs cherries, pitted
- 1 cup flour
- ¾ cup packed light brown sugar
- 2 tablespoon chopped almonds, toasted
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 3 tablespoons applesauce
- 6 tablespoons cold butter, cut into small pieces
1. Add water and cornstarch in a bowl and mix to combine. Place cornstarch mixture, sugar and all berries in a large 10in skillet over medium high heat. Stir mixture and heat until it starts boil. Pour mixture into a 9×13 pan and set aside to cool completely.
2 Add remaining dry ingredients and whisk to combine. Add applesauce to mixture. Add in butter and use a pastry blender or two forks and cut butter into mixture. Sprinkle mixture over cooled berry mixture. Bake at 400 degrees F for about 30-35 minutes or until filling is thick and bubbly and topping is golden brown. Remove from oven; let cool for 20 minutes.
Maris (In Good Taste) says
Looks like one of the best crumbles I have seen! Can’t get enough of them this season!
Blog is the New Black says
Naomi, this looks great and summery! I always look forward to your posts!
I love your blog!
Kisses from my spanish kitchen.
I love the addition of applesauce! Yum 🙂
Jess Wakasugi @ Life's Simple Measures says
What a beautiful crumble, I’m intrigued by your use of applesauce! I’ve never seen that before but I’m guessing it’s fantastic!
Love this for a summer treat. I bet it would be so good served warm next to cold vanilla ice cream!
Wow, this looks so goooood 🙂 my favorite is also sweet and tart… can’t wait to try this as soon as I get my kitchen back in order!
Yummo. The crumble looks delish!
Jennifer (Delicieux) says
Gorgeous crumble and even more beautiful photos! Like you I go through a lot of sugar, but I love fruit too.
I’m intrigued by the use of applesauce in your crumble topping. I will have to try this.
Julie @ Sugarfoot Eats says
Love the plate that you used!
Kjersti Helberg says
That looks so amazing! I love cobblers and stuff. If I had some vanilla ice cream with this I would be in heaven! 🙂 Thanks for sharing!
Sylvie @ Gourmande in the Kitchen says
I love a good crumble! The crispy topping is my favorite part, and I could seriously eat that all by itself sometimes.
I love Berry’s, and this one is perfect for my mom birthday next week!
Sweet! This is one of my favorites. I will make this crumble for my darlings this weekend. It sure is easy, quick and very tasty. Thanks for the post!
For the pitted cherries, do you used the canned ones or fresh cherries and just remove the pit?