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. That 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.
Blueberry Peach Summer Fruit Galette
It’s one of those fridge cleaner desserts that I put together all the time. I always use 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.
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Bumbleberry Crumble
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.
Ingredients
For the fruit/berry bottom layer
- 1/2 cup sugar
- 1 1/2 tbsp corn starch
- pinch salt
- 4 cups mixed berries/chopped fruit
For the crumble
- 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
Instructions
To prepare the fruit/berry bottom layer
- Mix together the sugar, corn starch and salt.
- Pour this mixture over the mixed berries/fruit. Stir well and pour into a deep dish pie plate or 9×9 square baking pan.
To prepare the crumble
- For the crumble mix together the rolled oats, flour, baking powder, brown sugar, nutmeg and cinnamon.
- Using your hands rub in the butter until crumbly.
- Sprinkle the crumble over the fruit and press down slightly.
- 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.
Nutrition Information
Yield
8Serving Size
1 gramsAmount Per Serving Calories 331Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 201mgCarbohydrates 54gFiber 3gSugar 33gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
angelawinstead
Thursday 12th of July 2018
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
June
Wednesday 11th of July 2018
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!
Karen
Wednesday 11th of July 2018
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?
Alina
Wednesday 11th of July 2018
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!
Ани
Saturday 2nd of June 2012
Can I have it all. Looks delicious.