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This Strawberry-Blueberry Crumble recipe is perfect for summer! Fresh berries are topped with a simple crumble, then baked until bubbly and golden. An easy dessert that’s full of flavor and has the perfect amount of crunch.
Enjoy a Taste of Summer with Strawberry Blueberry Crumble
Each bite of this delectable Blueberry Crumble is a medley of juicy blueberries and ripe strawberries nestled under a golden, buttery crumble topping. As you dive into this dessert, the burst of tart sweetness from the berries is beautifully balanced by the comforting, rustic crumble.
Crumbles are one of my favorite desserts to make. They’re easy, relatively light, and are the perfect way to showcase seasonal produce. I like to call this dessert the “lazy man’s pie” because it gives you all the satisfaction of a slice of pie without all the time or effort!
This crumble features fresh strawberries and blueberries baked with a crunchy topping of sugar, flour, butter, and almonds! The simple recipe can easily be doubled or tripled for a crowd. Serve it with some whipped cream or ice cream on top for a special dessert that’s sure to please!
Why You’ll Love This Strawberry Blueberry Crumble
- Easy to Make. Blueberry crumble is a relatively simple dessert to prepare. It doesn’t require any complicated techniques or specialized equipment. With just a few basic ingredients, you can bake up the best crumble ever!
- Bursting with Flavor. The combination of juicy berries and the buttery, sweet crumble topping creates an explosion of flavors in every bite. This is one of my favorite summer desserts for a reason.
- Flexible. Serve it with a scoop of vanilla ice cream, whipped cream or even yogurt for a refreshing treat. Crumbles can be served hot or cold, which makes them ideal for preparing ahead of time.
- Crowd-Pleaser. This simple dessert is perfect for family gatherings and potlucks. Everyone loves it and they can add their own toppings to customize their serving too.
What’s the Difference Between a Crumble, a Cobbler and a Crisp?
Crumbles, cobblers, and crisps are all desserts that feature a fruit filling topped with a sweet topping. While they share similarities, there are a few key differences:
- Crumble: A crumble typically consists of a fruit base topped with a crumbly mixture made of butter, flour, sugar, and sometimes oats or nuts. The topping has a texture similar to streusel and can be crumbly or sandy. When baked, it forms a crispy and golden crust.
- Cobbler: A cobbler has a fruit filling topped with a thick, biscuit-like dough or batter. The topping is dropped in spoonfuls or spread over the fruit, and as it bakes, it puffs up and becomes golden brown. The result is a soft, cakey texture on top, while the fruit filling remains juicy.
- Crisp: A crisp features a fruit base topped with a mixture of flour, sugar, butter, and often oats or nuts. The topping is crumbly and resembles granola. As it bakes, the topping becomes crisp and golden, while the fruit underneath turns tender and juicy.
How to Make a Strawberry Blueberry Crumble
Here’s a quick look at how make this simple berry crumble recipe. Be sure to scroll down to the recipe card for a full ingredient list and step-by-step instructions.
- Prep your tools. Preheat oven to 375˚F. Line a baking sheet with foil and set aside.
- Combine the filling ingredients. Mix up strawberries, blueberries, lemon juice, sugar, cornstarch and salt. Set aside for 10 minutes.
- Make the crumble topping. Mix it with a wooden spoon until crumbly, then spoon over the fruit mixture and top with sliced almonds.
- Bake. Place the pie plate/baking dish on the previously prepared baking sheet, pop it in the oven, and bake for 40 to 45 minutes, or until the topping is golden brown and the fruit is bubbly.
- Serve with a dollop of ice cream or whipped cream!
Serving Suggestions
There are several ways to serve a blueberry crumble. Here are a few serving suggestions:
- Warm with vanilla ice cream. Serve the blueberry crumble while it’s still warm from the oven, and top each portion with a generous scoop of creamy vanilla ice cream. The warm crumble and cold ice cream create a fantastic contrast of temperatures and textures.
- Chilled with whipped cream. Allow the blueberry crumble to cool completely, and serve it chilled with a dollop of whipped cream on top.
- With yogurt. Serve with a side of vanilla yogurt.
- Drizzled with caramel or fruit sauce. Drizzle caramel sauce or a complementary fruit sauce, such as strawberry sauce or raspberry sauce, on top of your crumble.
How to Store Leftovers
- To store, let the berry crumble cool entirely before covering the dish. You can also transfer the entire crumble to sealed containers or bowls. Refrigerate for up to 4 days.
- Reheat the crumble in the oven at 350°F, and reheat the crumble uncovered for roughly 10 to 15 minutes, restoring its crispy top. For a speedier method, use a microwave. Place the crumble in a microwave-safe dish and warm in 30-second bursts, stirring in between, until heated.
ENJOY!
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Strawberry Blueberry Crumble
Ingredients
For the Filling
- 1 pound whole fresh strawberries,, hulled and halved
- 12 ounces blueberries
- 1 whole lemon,, juiced
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- pinch of salt
For the Topping
- 1⅓ cup all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons granulated sugar
- 3 tablespoons packed brown sugar
- zest of one whole lemon
- ½ cup unsalted butter,, melted
- ½ cup sliced almonds
- ¼ cup raw sugar
- ice cream
- whipped cream
Instructions
- Preheat oven to 375˚F.
- Line a baking sheet with foil and set aside.
- In a 9-inch pie plate, or a baking dish, combine strawberries, blueberries, lemon juice, sugar, cornstarch and salt; let stand 10 minutes.
- In a mixing bowl, whisk the flour, baking powder, sugars, lemon zest, and melted butter. Mix with a wooden spoon until crumbly.
- Add the crumbly topping over the fruit mixture. Sprinkle sliced almonds and raw sugar over topping.
- Place the pie plate/baking dish on the previously prepared baking sheet.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit is bubbly.
- Remove from oven and let stand for 10 minutes.
- Serve with a dollop of ice cream or whipped cream.
Equipment
Notes
- Choose Ripe Berries: The quality of your fruit will greatly influence the taste of your crumble. Use ripe but firm berries for the best flavor and texture.
- Add a Thickener: To avoid a soggy crumble, use a thickening agent like cornstarch or flour in your fruit mixture. This will help absorb some of the juices released by the berries when they bake.
- Chill Your Topping: To achieve a perfectly crispy and crunchy crumble, chill your topping before sprinkling it over the fruit. This will help it hold its shape as it bakes.
- Don’t Over Mix: When preparing the crumble topping, mix until you have a chunky, crumbly texture. Over-mixing will lead to a more cohesive dough, which won’t give you the desired crumbly finish.
- Serve Warm or Cold: Strawberry Blueberry Crumble can be enjoyed both warm and cold. If serving warm, consider adding a scoop of vanilla ice cream on top. If serving cold, a dollop of whipped cream pairs wonderfully.
- Store Correctly: Store any leftover crumble in the fridge, covered, for up to 3-4 days. You can reheat individual portions in the oven or microwave when ready to enjoy again.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
What exactly is a “clamshell” of blueberries & strawberries? Do you mean a pint, a quart?
Hi Betty! A clamshell is the packaging that they’re sold in. Here’s a picture: http://bit.ly/1qeNdnf
It holds exactly 1-pound of strawberries. The other clamshell hods 12-ounces of blueberries.
I am LOVING these photos and the recipe. Oh my gosh do I wish this was sitting in front of me right now. Well done!!
I want the whole pan of this right now! The end.
You can never ever go wrong with a crumble!! It’s one of my all time favorites, too! This is sure to be a winner!
Delicious, my dear
Mmmmm….I want this crumble for breakfast! Love the color!
I love fruit crumbles! Yours is beautiful!
I could (and currently want to) eat the entire pan. I love fruit crisps and crumbles! Especially with blueberries and strawbs ๐
Nothing beats a berry crumble in the summer time!
Your crumble is lush and lovely! Mine always look soupy & tragic. ๐
hehe…I *sometimes* sleep until noon on the weekends, but I don’t have little ones. (I’m still waiting for Tom Hiddleston to propose.)