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+ servings
Overhead close-up shot of a bowl with blueberry strawberry crumble, and a scoop of vanilla ice cream on top.

Strawberry Blueberry Crumble

Katerina | Diethood
Strawberries and blueberries are baked with a delicious, crunchy, and buttery crumble topping.
Servings : 8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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.

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

Calories: 378 kcal | Carbohydrates: 58 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.5 g | Cholesterol: 31 mg | Sodium: 5 mg | Potassium: 254 mg | Fiber: 4 g | Sugar: 35 g | Vitamin A: 384 IU | Vitamin C: 38 mg | Calcium: 63 mg | Iron: 2 mg

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.

Course: Dessert
Cuisine: American
Keyword: berry crumble, blueberry crumble, strawberry crumble