by Esther Holden July 30, 2015
Mixed berry crumble is a perfect dessert to make during peak summer berry season! We are sharing a quick and easy recipe that can be easily adapted into a gluten free berry crumble. The local strawberries, blueberries and blackberries picked from my yard worked perfect for this rustic summer dessert!
One of my favorite fall desserts is apple crisp, my Grandpa George’s recipe to be even more specific. I love his topping and wanted to see if I could adapt his recipe and make a summer triple berry crumble that could be enjoyed with all of the wonderful summer berries. This is just the first of many berry recipes that we will be making in the next few weeks. I think a strawberry or blackberry cobbler is next on my list or even a mixed berry jam or sauce for waffles or ice cream. Oh, don’t you just love berry season and easy dessert recipes!
What I love about this berry crumble recipe is that the measure of ingredients is easy and it makes a yummy topping to whatever you decide you want to be in your base. Next time I will make an adjustment and add some small diced apples into the mixture of berries. There was a bit of liquid at the bottom of the pan since the berries were so ripe and juicy. Now don’t get me wrong it was good as is and put some ice cream on top…um, hello! However I think I can make it even better by adding some apple to the mix next time to soak up all of those delicious berry juices. My thought is the apple will get lost in the flavor of the berries and will give more body to the crumble meaning more for you to enjoy!
Our 5” small pie pans worked perfectly for creating individual mixed berry crumbles. You can use these fun baking pans for mini pies, cream pies, cheesecakes and more. Don't all of those sound good?! We might have a couple ideas to share with you soon!
Mixed Berry Crumble Recipe - Makes 6 individual crumbles using 5" pie pans
6 cups total of berries of your choice - we used strawberries, blackberries and blueberries
1 cup all purpose flour or gluten free baking mix (we used the gluten free mix)
1 cup of sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg lightly beaten
1 tsp vanilla extract or vanilla bean paste
6 tablespoons of butter melted (for drizzling on top of the crumble)
Preheat oven to 350 degrees. Take a pat of butter and grease each of your small pie pans. Cut the strawberries into small pieces and mix with the blackberries and blueberries. Put 1 cup of the mixture in each of the pie pans.
In a small bowl lightly beat the egg and vanilla. In a medium bowl mix the flour, sugar, baking powder and salt. Drizzle in your egg mixture and using a fork to lightly combine so you start seeing some clumps. I do in a zig zag pattern with the fork getting the flour to incorporate into the egg mixture. Caution, you do not want to over mix the crumble topping. There will be some of the dry crumbs at the bottom of the bowl and that is okay and you actually need it.
Use your hands to lightly scoop out some of the dry crumbs and sprinkle over each pan of berries. The dry flour-sugar crumbs will help thicken the juices from the berries, similar to when you coat apples in flour, sugar and spices for apple pie or crisp. Gently place the more moistened pieces of the crumble on the top. Once you have covered each pan of berries in the crumble topping melt 6 tablespoons of butter and drizzle 1 tablespoon over each crumble.
Place on a parchment lined large baking sheet and bake for 20-25 minutes. The crumble is done when it starts to get a little golden on top and you can see the berries bubbling on the edge of the pan. Top with some vanilla bean ice cream or whipped cream and enjoy your triple berry crumble!
Now get out there and pick some berries to make this at home!
This post was written, styled and photographed by Esther of The Bakers Party Shop. If you share a photo from our post a link must be displayed back to this post and credit given to The Bakers Party Shop. All photos and content are copyright of The Bakers Party Shop & The Bakers Confections, All rights reserved 2015.
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