Recipes › Desserts

Mixed Berry Crumble (With Streusel Topping)

By Samira Kazan

updated November 21, 2024

This mixed berry crumble is made with a delicious selection of fresh berries, topped with a delicious crunchy streusel topping (without oats). A super simple, quick mid-week dessert!

If there’s one fall/winter dessert that I feel is so quintessentially comforting and ‘British,’ then it’s probably a delicious homemade fruit crumble. Originating post World War II, these crumbles were a delicious dessert that did not use as many ingredients as a traditional pie would require (there was strict rationing of food at the time). The result is a dessert that is arguably even better than a pie (dough vs. crumble topping!) and is enjoyed globally.

While apple crisp /crumble is possibly the most well-known crumble, this mixed berry crisp definitely comes in close second for me. This recipe uses a combination of fresh berries that are easily subbed too! You can even use frozen berries, for when fresh ones aren’t readily available.

Best of all, this mixed berry crips is ridiculously simple. All you need to do is mix up the filling, mix up the topping, combine, and bake. And, don’t worry – I always make sure there is plenty of buttery, biscuity, streusel topping. There’s nothing worse than a healthy berry crisp than skimps out on the topping (this recipe is still fairly healthy and can be made healthier using less/alternate sugars).

Chef’s Note: You may notice that I use berry crisp and berry crumble interchangeably here. While, traditionally, the two are differentiated by the use of oats within the topping (for a crisp), this isn’t the case as often these days.

Want to save this recipe?

• The Ingredients
• The Step-By-Step Instructions
• How To Serve & Store
• To Make Ahead
• Recipe Notes & Variations
• More Dessert Recipes
• Mixed Berry Crumble (With Oat-free Streusel Topping) Recipe

The Ingredients

The Triple Berry Crisp Filling

• Mixed berries – I used a combination of blueberries, strawberries, and cranberries. You can also use raspberries, blackberries,
• Brown sugar – coconut sugar will also work as an unrefined sugar option or even maple syrup, agave syrup, etc. For a sugar-free option, you can use a sweetener such as erythritol, stevia, etc.
• Cornflour – you can also use tapioca starch or flour as a thickener.
• Vanilla extract – you can also use vanilla paste or fresh vanilla seeds from a vanilla pod.

Optional: lemon juice for a little additional ‘fresh’ flavor and sharpness.

The Streusel Topping

• Salted butter – I use homemade . You can also use dairy-free or solid coconut oil.
• Flour – I use plain all-purpose flour. Check the recipe notes for Gluten-free adaptations.
• Desiccated coconut (optional) – I use homemade shredded coconut. These add amazing texture and flavor. However, feel free to leave these out if you’d prefer.
• Nuts (optional) – to add crunch to the topping. Walnuts, pecans, and almonds are some of my favorite options. Omit them entirely for a nut-free version.
• Brown sugar – same as above – feel free to experiment with alternative unrefined sugars or sugar-free sweeteners. I haven’t tried using a liquid sweetener, which may affect the ‘crispiness’ of the streusel topping.
• Salt

Optional: You can also experiment with spices. Cinnamon is the classic streusel topping accompaniment and works well with the berries. I suggest around 1/4tsp (or more), depending on how much you love cinnamon.

The Step-By-Step Instructions

Step 1: Prepare the filling . Mix the berries, sugar, cornflour, and vanilla extract in a large mixing bowl. You can also do this directly in the dish you plan to bake them in (and save up on washing).

Step 2: Prepare the streusel topping . Mix the flour, coconut, butter (room temp is best), sugar, and salt. Mix the ingredients until well combined.

It’s best to use your fingertips to help the butter soften and get mixed with the rest of the dry ingredients and create the thick crumb-like consistency of the crumble topping. Add the nuts and mix them well into the crumble topping.

Step 3: Combine and bake the berry crumble . Pour the berry mixture into a baking dish ( 20x30cm/8×12″ rectangular or 25cm/10″ round tin ). Then top it with the buttery mixture. Make sure to spread the crumble topping over the whole surface.

Bake in the oven for about 25 minutes at 180ºC/350ºF (fan-assisted). The crumble is ready when it starts bubbling, and the crust is golden. If you want it more golden on top, turn on the grill (broiler) and heat for 2-3 minutes until it’s browned further.

How To Serve & Store

Serve this berry crisp alongside pouring cream or thickened cream, vanilla custard , vanilla ice-cream (using this caramel ice-cream recipe but with white sugar), or even some whipped cream (or dairy-free whipped coconut cream ). You can also drizzle some quick & easy blueberry syrup for extra fruity flavor.

Store any leftovers covered at room temperature for 2-3 days , or within the refrigerator for up to 5 days . You can also freeze leftovers for up to 3 months . Reheat in the oven or microwave (the topping may be negatively affected – I haven’t yet tried).

To Make Ahead

To prepare the berry crisp in advance, there are two options.

1. Prepare the filling and topping in separate containers, allowing them to chill in the refrigerator until you’re ready to bake (up to a day before baking). When ready, add the crisp topping to the berries and bake.
2. You can prepare the berry crumble (including filling and topping) and then freeze, covered tightly, for between 3-4 months. Bake from frozen until bubbling and golden brown – this can take up to an hour.

Recipe Notes & Variations

• For a vegan berry crisp : use vegan butter or solid coconut oil in place of the butter.
• For a gluten-free berry crisp: Swap out the flour in the berry crisp topping for a gluten-free option such as GF plain white flour or GF all-purpose flour.
• You can use fresh or frozen berries . This is great for the winter months (and I ALWAYS have frozen blueberries/raspberries in my freezer!) If you use frozen fruit, you’ll need to add some additional minutes to the baking time.
• The berries are best texturally soon after baking . I’ve found that the longer they sit, the more the berries break down.
• You can bake the streusel crumbs on a separate baking tray for an extra crisp topping, then top the crumble with them once cooked.

More Dessert Recipes

• Mixed Berry Vegan Mug Cake
• The Best Peach Crumble
• Creamy Rice Pudding
• The Best Apple Crisp Recipe (Quick & Easy)
• Easy Peach Cobbler
• The Best Blueberry Cobbler Recipe

IngredientsUS CustomaryMetric1x2x3x

Berry Mixture

• ▢ 25 oz mixed berries
• ▢ 3.5 oz brown sugar or coconut sugar, maple syrup, agave syrup, brown rice syrup. Or sugar-free sweetener.
• ▢ 2 Tbsp cornflour or tapioca starch, flour.
• ▢ 1 tsp vanilla extract or fresh vanilla pod

Crumble Mixture

• ▢ 3.5 oz salted butter cubed, at room temperature (dairy or vegan)
• ▢ 5.3 oz flour check notes for GF options.
• ▢ 1.8 oz shredded coconut or coconut chips (optional)
• ▢ 1.8 oz nuts (optional) your favorite, roughly chopped – pecan, walnut, almond
• ▢ 1.8 oz brown sugar or coconut sugar/ other unrefined sugar or sugar-free sweetener.
• ▢ 1/8 tsp salt

Instructions

• Prepare the filling. Mix the berries, sugar, cornflour, and vanilla extract in a large mixing bowl. You can also do this directly in the dish you plan to bake them in (and save up on washing).
• Prepare the streusel topping. Mix the flour, coconut, butter (room temp is best), sugar, and salt. Mix the ingredients until well combined. It’s best to use your fingertips to help the butter soften and get mixed with the rest of the dry ingredients – and also create the thick crumb-like consistency of the crumble topping. Add the nuts and mix to combine.
• Combine and bake the berry crumble . Pour the berry mixture into a baking dish (20x30cm/8×12"-inch rectangular or 25cm/10" round tin). Then top it with the buttery mixture. Bake in the oven for about 25 minutes at 180ºC/350ºF (fan-assisted). The crumble is ready when it starts bubbling and the crust is golden. If you want it more golden on top, turn on the grill (broiler) and heat for 2-3 minutes until it’s browned further.

How To Serve & Store:

• Serve this berry crisp alongside pouring cream, thickened cream, vanilla custard , vanilla ice-cream (using this caramel ice cream recipe but with white sugar), or even with whipped cream (or DF whipped coconut cream ). Store any leftovers covered at room temperature for 2-3 days, or within the refrigerator for up to 5 days. You can also freeze leftovers for up to 3 months. Reheat in the oven or microwave (the topping may be negatively affected- I haven’t yet tried).

Video

Notes

1. Prepare the filling and topping in separate containers, allowing them to chill in the refrigerator until you’re ready to bake (up to a day before baking). When ready, add the crisp topping to the berries and bake.
2. You can prepare the berry crumble (including filling and topping) and then freeze, covered tightly, for between 3-4 months. Bake from frozen until bubbling and golden brown – this can take up to an hour.

• For a vegan berry crisp : simply use vegan butter or solid coconut oil in place of the butter.
• For a gluten-free berry crisp : Swap out the flour in the berry crisp topping for a gluten-free option such as GF plain white flour or GF all-purpose flour.
• You can use fresh or frozen berries . This is great for the winter months. If you use frozen fruit then you’ll simply need to add some additional minutes to the baking time.
• The berries are best texturally soon after baking . I’ve found that the longer they sit, the more the berries break down.
• For an extra crisp topping , you can bake the streusel crumbs on a separate baking tray then top the crumble with them, once cooked.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Mixed Berry Crumble (With Oat-free Streusel Topping)

Ingredients

Berry Mixture

• 25 oz mixed berries
• 3.5 oz brown sugar or coconut sugar, maple syrup, agave syrup, brown rice syrup. Or sugar-free sweetener.
• 2 Tbsp cornflour or tapioca starch, flour.
• 1 tsp vanilla extract or fresh vanilla pod

Crumble Mixture

• 3.5 oz salted butter cubed, at room temperature (dairy or vegan)
• 5.3 oz flour check notes for GF options.
• 1.8 oz shredded coconut or coconut chips (optional)
• 1.8 oz nuts (optional) your favorite, roughly chopped - pecan, walnut, almond
• 1.8 oz brown sugar or coconut sugar/ other unrefined sugar or sugar-free sweetener.
• 1/8 tsp salt

Instructions

• Prepare the filling. Mix the berries, sugar, cornflour, and vanilla extract in a large mixing bowl. You can also do this directly in the dish you plan to bake them in (and save up on washing).
• Prepare the streusel topping. Mix the flour, coconut, butter (room temp is best), sugar, and salt. Mix the ingredients until well combined. It’s best to use your fingertips to help the butter soften and get mixed with the rest of the dry ingredients - and also create the thick crumb-like consistency of the crumble topping. Add the nuts and mix to combine.
• Combine and bake the berry crumble . Pour the berry mixture into a baking dish (20x30cm/8x12"-inch rectangular or 25cm/10" round tin). Then top it with the buttery mixture. Bake in the oven for about 25 minutes at 180ºC/350ºF (fan-assisted). The crumble is ready when it starts bubbling and the crust is golden. If you want it more golden on top, turn on the grill (broiler) and heat for 2-3 minutes until it’s browned further.

How To Serve & Store:

• Serve this berry crisp alongside pouring cream, thickened cream, vanilla custard , vanilla ice-cream (using this caramel ice cream recipe but with white sugar), or even with whipped cream (or DF whipped coconut cream ). Store any leftovers covered at room temperature for 2-3 days, or within the refrigerator for up to 5 days. You can also freeze leftovers for up to 3 months. Reheat in the oven or microwave (the topping may be negatively affected- I haven’t yet tried).

Video

Notes

1. Prepare the filling and topping in separate containers, allowing them to chill in the refrigerator until you’re ready to bake (up to a day before baking). When ready, add the crisp topping to the berries and bake.
2. You can prepare the berry crumble (including filling and topping) and then freeze, covered tightly, for between 3-4 months. Bake from frozen until bubbling and golden brown - this can take up to an hour.

• For a vegan berry crisp : simply use vegan butter or solid coconut oil in place of the butter.
• For a gluten-free berry crisp : Swap out the flour in the berry crisp topping for a gluten-free option such as GF plain white flour or GF all-purpose flour.
• You can use fresh or frozen berries . This is great for the winter months. If you use frozen fruit then you’ll simply need to add some additional minutes to the baking time.
• The berries are best texturally soon after baking . I’ve found that the longer they sit, the more the berries break down.
• For an extra crisp topping , you can bake the streusel crumbs on a separate baking tray then top the crumble with them, once cooked.

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/mixed-berry-crumble/