I still remember the first time I tucked a spoon into a warm berry crumble straight from the oven—steam rising, crisp buttery topping giving way to jammy berries beneath. Mixed Berry Crumble is the kind of dessert that’s comfort food and showstopper all at once: simple to throw together, forgiving if you swap a handful of fruit, and universally loved at potlucks and weeknight dinners. If you like easy desserts that highlight fresh fruit, this recipe will quickly become your go-to. For a contrasting fruit-forward side, try pairing it with a bright fruit salad like the Apple Strawberry Cheesecake Fruit Salad for brunch or a picnic.

Why you’ll love this dish

This crumble balances sweet and tart berries with a crunchy, buttery topping that browns beautifully in a skillet or baking dish. It’s quick to assemble, doesn’t require special equipment, and scales up nicely for company. Make it in summer when berries are at their peak, or use frozen fruit in cooler months for an equally satisfying treat.

“A perfect balance of juicy berries and a golden, buttery crumble—everyone asked for seconds.” — a regular at my Sunday dinners

Reasons to try it:

Fast prep: Mix fruit, toss the topping, bake—about 10–15 minutes active work.
Flexible: Use fresh or frozen berries, swap nuts, or make it gluten-free.
Crowd-pleaser: Kid-approved and pairs beautifully with coffee, tea, or a scoop of ice cream.

How this recipe comes together

Step-by-step overview:

Toss berries with sugar, lemon, cinnamon, and cornstarch so they release juices but stay intact.
Make a crumbly topping by rubbing chilled butter into dry ingredients until large crumbs form.
Sprinkle the topping evenly over the fruit and bake until bubbling and golden.
Rest briefly, then serve warm—ice cream optional but highly recommended.

This short roadmap helps you monitor each stage: fruit shouldn’t be swimming in liquid before baking, and the topping should be chunky, not powdery, so it crisps without turning to dense dough.

Gather these items

What you’ll need:

6 cups mixed berries (raspberries, blackberries, blueberries, and hulled/chopped strawberries)
1/2 cup granulated sugar (reduce to 1/3 cup if berries are very sweet)
1 tablespoon lemon juice
2 tablespoons cornstarch (for thickening; arrowroot is a 1:1 substitute)
1/4 teaspoon ground cinnamon
1 cup all-purpose flour (use 1:1 gluten-free blend to make it GF)
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup cold unsalted butter, cut into small pieces (use plant-based butter for vegan)
1/2 cup walnuts, chopped (pecans or almonds work well)

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet.
In a large bowl, combine the mixed berries, granulated sugar, lemon juice, and cinnamon. Toss gently to mix.
Sprinkle the cornstarch over the berries and toss again until the fruit is evenly coated. Transfer the mixture to your prepared dish, spreading it into an even layer.
In a separate bowl, whisk together the flour, brown sugar, baking powder, and salt until evenly distributed.
Add the chilled butter pieces to the dry mix. Using your fingers or a pastry cutter, rub the butter into the flour until you have large, pea-size crumbs. Small streaks of butter are fine—this creates flakiness.
Stir in the chopped walnuts so they’re distributed through the topping.
Scatter the crumble topping evenly over the berries, covering them completely.
Bake at 375°F for 30–35 minutes, or until the topping is golden brown and the filling is bubbly at the edges.
Remove from the oven and let the crumble rest for about 5 minutes so the filling sets up slightly.
Serve warm. A scoop of vanilla ice cream or a dollop of crème fraîche takes it over the top.

Best ways to enjoy it

Serve warm from the oven with:

Vanilla ice cream or frozen yogurt.
Thick Greek yogurt or crème fraîche for a tangy contrast.
A drizzle of honey or a sprinkle of toasted coconut for texture.

For a brunch spread, this crumble plays nicely with savory bites; if you’re hosting a holiday breakfast, it pairs well alongside savory pastry bites such as baked cranberry brie bites. For a casual dessert, present it in the skillet for rustic appeal and let guests help themselves.

Storage and reheating tips

Refrigerator: Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days.
Reheat: Warm individual portions in the microwave for 20–40 seconds, or reheat a baking dish in a 325°F oven for 10–15 minutes until heated through. If topping has softened, broil for 1–2 minutes to re-crisp—watch closely.
Freezing: Freeze cooled, unbaked crumble (assembled) for up to 3 months—wrap tightly with foil and plastic. Bake from frozen, adding about 15–20 minutes to the bake time and covering with foil for the first half if the topping browns too quickly. You can also freeze baked portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.

Food safety note: Do not leave the crumble at room temperature for more than 2 hours because of the dairy in the topping.

Pro chef tips

Keep the butter cold. Small chunks of chilled butter created within the flour produce a flakier, crisper topping.
Use a mix of berries for varying textures—strawberries and raspberries bring softness, while blueberries hold shape.
Cornstarch vs. flour: Cornstarch gives a clearer, glossy filling and thickens at lower temperatures; use it as directed for best results.
Want extra crunch? Fold in an additional 1/4 cup of oats or seeds into the topping.
If your berries are very juicy, increase cornstarch to 3 tablespoons to prevent a runny filling.
Test for doneness by ensuring the center is bubbling and the topping registers a deep golden color.

Flavor swaps

Stone fruit crumble: Swap berries for 6 cups of sliced peaches or plums and add 1/2 teaspoon vanilla.
Apple-berry hybrid: Combine 3 cups berries with 3 cups thinly sliced apples for a fall twist.
Nut-free: Omit walnuts and add 1/4 cup sunflower seeds or extra oats for texture.
Vegan: Use plant-based butter and coconut sugar in place of brown sugar for a dairy-free version.
Spice it up: Add a pinch of nutmeg or a teaspoon of vanilla extract to the filling for warming aroma.

Try another small-bites contrast for a party by pairing it alongside the cranberry brie variations such as baked cranberry brie bites for a sweet-and-savory table.

Your questions answered

Q: Can I make this with frozen berries? A: Yes. Use frozen berries straight from the freezer and increase baking time by about 5–10 minutes. Because frozen berries release more liquid, consider bumping the cornstarch to 3 tablespoons.

Q: How do I prevent a soggy topping? A: Keep butter chilled and rub it into the dry ingredients until pea-size crumbs form. Don’t overpack the topping; loosely scattered crumbs crisp better. Bake until deeply golden.

Q: Can I make this gluten-free or vegan? A: For gluten-free, swap the flour for a 1:1 GF baking flour. For vegan, use plant-based butter and ensure your brown sugar is vegan (some brown sugars use bone char processing).

Q: Can I assemble ahead of time? A: Yes—assemble the crumble (unbaked), cover tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze assembled (see storage section).

Q: How many does this serve? A: This recipe yields about 8 servings depending on portion size—perfect for a family dessert or small gathering.

Conclusion

If you want a reliable, everyday dessert that highlights seasonal fruit with a crunchy, buttery topping, this Mixed Berry Crumble fits the bill. For more inspiration and a variation that uses frozen berries, check out Easy Triple Berry Crumble Recipe (with Frozen Berries!). If you’d like another tested crumble method and tips, see The Ultimate Berry Crumble Recipe.