Bumbleberry Crumble. A terrific summertime recipe or even a freezer cleaner at any time of year. Use any combination of berries or chopped summer fruits you like.
Bumbleberry Crumble
Who doesn’t love a good crumble? Even though fresh, juicy, local summer fruits and berries are still a while away, thankfully we still had some frozen berries in the winter freezer.
Combined with a couple of fresh additions from the supermarket they made a phenomenal Bumbleberry Crumble.
Bumbleberry Crumble
This recipe does not add a lot of sugar to the blueberries, strawberries, raspberries and cherries. The recipe lets the natural flavour of the fruits take centre stage beside a nutty oatmeal crumble.
We served this awesome dessert with some of our homemade Blueberry Ripple Ice Cream which took it completely over the top, to make what I would call the perfect summer barbecue dessert.
Bumbleberry Crumble
Like our Summer Fruit Galette Recipe this idea can use practically any combination of berries or chopped summer fruits, like peaches and plums while they are in season too.
It’s one of those fridge cleaner desserts that I put together with odds and ends of summer fruits that always seem to stray behind during the warmer months.
It’s a terrific recipe to make sure they all get put to delicious use.
Like this Bumbleberry Crumble recipe?
You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
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You might also like our old fashioned Cherry Pie Recipe!
Perfect Cherry Pie
- 1/2 cup sugar
- 1 1/2 tbsp corn starch
- pinch salt
- 4 cups mixed berries/chopped fruit
- 1 cup rolled oats
- 3/4 cup flour
- 1/2 tsp baking powder
- 3/4 cup brown sugar
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 cup butter
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Mix together the sugar, corn starch and salt.
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Pour this mixture over the mixed berries/fruit. Stir well and pour into a deep dish pie plate or 9×9 square baking pan.
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For the crumble mix together the rolled oats, flour, baking powder, brown sugar, nutmeg and cinnamon.
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Using your hands rub in the butter until crumbly.
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Sprinkle the crumble over the fruit and press down slightly.
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Bake at 350 degrees for 40 to 50 minutes or until the crumble is evenly golden brown and the fruit is bubbling well at the bottom of the dish. Serve warm with good ice cream.
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Can I have it all. Looks delicious.
Great recipe! I will make this again and again. The texture of the berries were perfect, not gummy as they may have been with a typical cobbler. I didn’t measure the cinnamon as my dad doesn’t like that much, so we enjoyed just a hint of the flavor. He also wanted to use some yellow cake mix that he normally uses to make his peach cobbler so we cut the white sugar in the crumble and used the cake mix in the same amount of the flour. It turned out so tasty. I served with a small scoop of homemade peach ice cream to cool the crumble. YUM!
If using frozen fruit – do you thaw the fruit before using – if so do you include all the liquid from the thawing in this recipe? Is extra cornstarch needed if using frozen fruit?
Hi. My recipe is fairly similar, but I add juice of 1/2 lemon to the filling and zest of an orange to the crumble. Happy baking this summer, all!
This is an OUTSTANDING recipe. I have made it 6 times and ever time it was a huge success The topping really adds to the overall flavor and appearance. I like to serve it hot with a nice scope of French vanilla Ice-cream. I’m wondering, and about to try making it on a larger scale for a party in a single large pan. :-O . I’m not sure what to do about the amount of ingredients and such …but Im not afraid to experiment