Mixed Berry Crumble

No two ways about it, crumble is delicious. This mixed berry crumble is sweet, but tart and has a perfect mix of crunchy top and juicy fruit base.

Mixed Berry Crumble with Vanilla Ice Cream | Shiny Happy Bright

I paired it with some vanilla bean ice cream, and yes, I had two bowls immediately because it was so good. I was going to split a bowl with my husband and I handed it to him and said try it. I turned around two minutes later and it was all gone - I was like what?! we were splitting this! He claims I did not make it clear, but I say it just goes to show how good a bowl of crumble can be!

Base of the Mixed Berry Crumble | Shiny Happy Bright

If you feel so inclined you can even have it for breakfast, because oats + fruit = breakfast, right? Just ignore the bit about the sugar and the butter!

Mixed Berry Crumble | Shiny Happy Bright

I've served many a crumble at a dinner party, because they're easily made ahead and reheated quickly in the oven. I highly recommend this if you want a stress free end to a dinner.


Mixed Berry Crumble

Makes 8 servings (2 tarts) | Prep time: 10 minutes | Total time: 55 minutes

Topping Ingredients

1 cup flour (can be white or whole wheat)

1 cup old fashioned rolled oats

1/2 cup sugar

1 stick butter, cubed

Filling Ingredients

1/2 cup sugar

2 pounds (or about 4 cups) frozen mixed berries*

1 teaspoon cinnamon

zest of 1 lemon


Preheat oven to 350 degrees F (175 C).

Combine ingredients for topping in a medium mixing bowl and cut together with a pastry cutter. Or combine with a few blitzes in a food processor.

In another mixing bowl, combine the ingredients for the filling and stir to mix. 

Add filling to a baking dish (9x13 pan or 13 inch oval baking dish).

Sprinkle topping across the filling, creating in an even layer.

Bake for 40 to 45 minutes. The berries should be bubbling through and the topping crisped and golden.

*I used a cherry, strawberry, blueberry, and raspberry mix. I use frozen berries this time of year because they're picked when fresh and immediately frozen, but in the summer this recipe works great with fresh berries.

Inspired by this beautiful recipe on Food & Wine.

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