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It’s summer season, which means super markets are filled with beautiful, juicy berries, and it is the perfect time to make this easy triple berry crumble with oats!
This is my go to last minute dessert for summer hosting plans (including Memorial Day, which is just around the corner), because:
- It comes together in under 1 hour with less than 10 minutes of active work
- It takes very few ingredients which are likely already in your pantry
- It is not too sweet (I don’t add any sugar to the filling)
- It has the perfect ratio of crumble to berries (i.e., lots of crispy crumble)!
If you’re not a fan of berries, try my amazing Easy Peach Crumble instead!
INGREDIENTS
Here’s what you will need for this recipe:
Oat crumble topping:
- All purpose flour
- Old fashions rolled oats – I like to use Quaker
- White sugar – you can also sub brown sugar
- Salt
- Cinnamon
- Cold, cubed butter – make sure the butter is very cold straight from the fridge for best results
Berry filling:
- Mixed berries – I used a mixture of raspberries, blackberries and blueberries, but you can also add strawberries. You can use fresh berries (washed and dried) or frozen berries, no need to thaw!
- Cornstarch
- Lemon juice
- Salt
- Note: I did not add sugar to the filling as I find berries are naturally sweet and the crumble is quite sweet, too! But you can add sugar here if you want, too
HOW TO MAKE THE TRIPLE BERRY CRUMBLE
This crumble is extremely easy to make and takes less than 10 minutes of active work!
First, preheat the oven to 375F (conventional) and brush some butter on the bottom of a 9×13″ casserole / lasagna dish.
Now, prepare the oat crumble topping. Mix the flour, oats, sugar, cinnamon and salt in a bowl, and whisk to ensure there are no lumps. Add in the cold, cubed butter, and rub it in with your hands until the mixture resembles large bread crumbs. It’s ok for there to be some large crumbs in there. Set aside the bowl.
Next, prepare the berry filling directly in the baking dish. Add the washed and dried berries, lemon juice, cornstarch and salt, and mix to combine.
Lastly, top the berry filling with the oat crumble topping made earlier, spreading it evenly. This recipe makes a thick crumble layer, which is exactly how I like it!
Now just chuck into the oven and bake for about 40-45 minutes until the crumble topping is golden and crispy.
Serve the triple berry crumble while still warm. It is delicious with a scoop of vanilla ice cream or whipped cream!
Check out my other delicious summer recipes!
FREQUENTLY ASKED QUESTIONS
Yes, you can substitute the white sugar in the crumble topping with brown sugar.
I suggest baking the crumble fresh as it is best when warm. To prepare ahead of time, you can prepare the crumble topping separately, and assemble right before baking. I don’t necessarily recommend preparing the whole thing ahead of time as the berries will release a lot of water.
Yes, you can freeze the berry crumble both before and after baking it! If freezing beforehand, I suggest baking straight from the freezer and simply adding 5 minutes to the baking time. If freezing baked, I suggest warming it up in the oven, too. Note that a crumble is best freshly baked, so if you freeze it after baking, the textures may not be absolutely perfect.
Yes! You can easily use this recipe for any kind of fruit crumble. If you are not a fan of berries, you can make an apple crumble (with thinly sliced apples) or a peach crumble (with chopped peaches). It will be delicious no matter what.
Now, without further ado, let’s dive in, shall we!?
If you enjoyed this recipe and want more easy dessert recipes, definitely check out my Mango Chantilly swiss roll perfect for mango season!
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Ingredients
Oat crumble topping:
- 2/3 cup flour
- 2/3 cup oats
- 3/4 cup sugar
- 1/2 to 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter
Triple Berry filling:
- 3–4 cups mixed berries of choice (fresh or frozen, about 1 lb) – chop roughly if needed, although I didn’t chop them
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Pre-heat oven to 375F and brush butter on the bottom of a 9×13″ casserole dish (ceramic baking dish)
- Mix the flour, oats, sugar, cinnamon and salt in a glass bowl and whisk to ensure there are no lumps. Add the cold cubed butter and rub it in with your hands until the mixture resembles large bread crumbs
- Add the berries, cornstarch, lemon juice and salt in the casserole dish and mix until combined
- Top the berries with the crumble, spreading evenly
- Bake for 40-45 minutes until the crumble is golden and crispy
- Serve warm, ideally with vanilla ice cream or cold whipped cream!
Comments
Mary
If using frozen berries, do you need to thaw them first?
Zoha Malik
No need to thaw!
Mona
Never trying another berry crumble recipe! The best
Zoha
YAYY thank you!!!
Deb
I made in medium size ramekins and topped with raspberry gelato. Add a mint sprig for color, and serve the individual ramekins on a pretty desert plate. What a hit!
Zoha
Aw I am glad you enjoyed it!
David
Outstanding berry crumble! You had me at easy and thick crumble topping, but your direction to “chuck it into the oven” sealed the deal. I still chuckle when I refer to the recipe. Thank you for the yummy recipe and hearty laugh. Have a grand holiday and new year.
Sobia
Hi Zoha! So I already made apple crumble & peach crumble with this recipe at few dinners & brunch. But this time it was a dessert competition in our society and I made Tripple Berry Crumble, and guess who won the first prize 🙌🏻. Thank you for always giving us such hit recipes. Much love
Daniella Steinmetz
I’m very excited to try this! which kind of oats should I use? we have rolled oats and instant oats in our pantry
thank you!
Daniella Steinmetz
nevermind I read the recipe again and it said rolled! 🙂
annon
made for the first time for a dinner party and it was a big hit! people were even scraping the dish to get the last bits by the end.
Zoha
Awww, how sweet is that! Thank you so much!
Asma Amer
Tried the recipe with peaches. Couldn’t get yummier. The best crumble I ever had.
❤️❤️❤️
Zoha
I LOVE it with peaches!
Yuliana
Great recipe! Thank you for sharing
Zoha
Thank YOU!!
Zoe
it was very easy and delicious! I made it in an 8×8 glass pan and used brown sugar. It took an extra 15 minutes to get crispy.. due to pan size. It was as Zoha said, lots of crumble!
Zoha
Glad you enjoyed the recipe!!!
Shirin Tanveer Sareshwala
I really like ur receipts and u r also very sweet.
Zoha
Thank you so much, Shirin! <3
Elena
Really easy to make and very tasty ! Love it
Zoha
Yay!!! Glad you liked it