The Pantry
American

Berry crumble

A classic berry crumble with a bubbling mixed-berry filling and a crisp brown sugar-oat topping. This recipe makes 6 servings and bakes in an 8-inch square dish, with the fruit thickened just enough to slice cleanly while staying juicy.

Prep 20 minCook 40 minRest 15 minAdjust servings ↓
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Berry crumble
~450 calper person · ~2700 total
~$9.00meal total · ~$1.50 per person

Estimated calories and US ingredient costs.

For a larger batch, use a 9-by-13-inch baking dish and double everything for 12 servings. Keep the oven at 375 F, but expect the bake time to stretch by about 5 to 10 minutes because the thicker fruit layer takes longer to bubble through. Avoid scaling down to a very small dish without reducing bake time, since the topping can brown before the filling thickens.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 6 people.

Step timeline

Cooking order

11 left
Step 1

Heat the oven and dish

~1 min

Heat the oven and dish.

Position a rack in the center of the oven and heat to 375 F.

Lightly butter an 8-inch square baking dish or similar 2-quart casserole.

If using frozen berries, keep them frozen while you mix the filling so they do not water down the crumble before baking.

Step 2

Mix the berry filling

~1 min

Mix the berry filling.

In a large bowl, combine the 24 oz mixed berries, 3/4 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, and 1/4 tsp fine salt.

Fold gently until the berries are evenly coated and no dry starch remains.

Transfer the mixture to the prepared dish and spread it into an even layer.

Ingredients
  • 24 ozMixed berries, fresh or frozen
  • 3/4 cupGranulated sugar
  • 2 tbspCornstarch
  • 1 tbspLemon juice
  • 1 tspLemon zest
  • 1/4 tspFine salt
Step 3

Make the crumble topping

~1 min

Make the crumble topping.

In a second bowl, whisk together 1 cup all-purpose flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt.

Add 6 tbsp cold cubed butter and use your fingertips or a pastry cutter to work it in until the mixture forms irregular clumps ranging from pea-size to almond-size.

Stir in 1/2 tsp vanilla extract, distributing it through the crumbs without making them wet.

Ingredients
  • 1/4 tspFine salt
  • 1 cupAll-purpose flour
  • 1/2 cupPacked light brown sugar
  • 1/2 tspGround cinnamon
  • 6 tbspUnsalted butter, cold and cubed
  • 1/2 tspVanilla extract
Step 4

Top the fruit evenly

~1 min

Top the fruit evenly.

Scatter the crumble topping over the berries in an even layer, leaving a few small gaps so steam can escape.

Do not pack it down; a loose, craggy topping bakes up more evenly and lets the fruit bubble through the edges.

Step 5

Bake until bubbling and browned

~40 min cook

Bake until bubbling and browned.

Bake for 35 to 40 minutes, rotating the pan once halfway through, until the topping is deep golden brown and the berry juices are thick and actively bubbling in the center as well as around the edges.

If the top browns too quickly before the filling bubbles, lay a sheet of foil loosely over the dish for the last 10 minutes.

Step 6

Check the dish

After ~40 min

Check Berry crumble and continue when ready.

Step 7

Rest so the filling sets

~15 min cook

Rest so the filling sets.

Set the crumble on a wire rack and let it rest for 15 minutes.

This short rest lets the cornstarch finish thickening the fruit so the servings hold together better and the juices do not run immediately when scooped.

Step 8

Check the dish

After ~15 min

Check Berry crumble and continue when ready.

Step 9

Serve warm

~120 min cook

Scoop the berry crumble into bowls while still warm.

For the best contrast

Cool leftovers within 2 hours and refrigerate them in a covered container for 3 to 4 days.

Step 10

Check the dish

After ~120 min

Check Berry crumble and continue when ready.

Step 11

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Berry crumble: Serve warm.

Berry crumble: serve it as-is or with a cold spoonful of whipped cream or vanilla ice cream added at the table.

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Ingredients

For 6 people

  • 24 oz mixed berries, fresh or frozen
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp finely grated lemon zest
  • 1/2 tsp fine salt
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter, cold and cubed
  • 1/2 tsp vanilla extract

Method

  1. Heat the oven and dishPosition a rack in the center of the oven and heat to 375 F. Lightly butter an 8-inch square baking dish or similar 2-quart casserole. If using frozen berries, keep them frozen while you mix the filling so they do not water down the crumble before baking.
  2. Mix the berry fillingIn a large bowl, combine the 24 oz mixed berries, 3/4 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, and 1/4 tsp fine salt. Fold gently until the berries are evenly coated and no dry starch remains. Transfer the mixture to the prepared dish and spread it into an even layer.
  3. Make the crumble toppingIn a second bowl, whisk together 1 cup all-purpose flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add 6 tbsp cold cubed butter and use your fingertips or a pastry cutter to work it in until the mixture forms irregular clumps ranging from pea-size to almond-size. Stir in 1/2 tsp vanilla extract, distributing it through the crumbs without making them wet.
  4. Top the fruit evenlyScatter the crumble topping over the berries in an even layer, leaving a few small gaps so steam can escape. Do not pack it down; a loose, craggy topping bakes up more evenly and lets the fruit bubble through the edges.
  5. Bake until bubbling and brownedBake for 35 to 40 minutes, rotating the pan once halfway through, until the topping is deep golden brown and the berry juices are thick and actively bubbling in the center as well as around the edges. If the top browns too quickly before the filling bubbles, lay a sheet of foil loosely over the dish for the last 10 minutes.
  6. Rest so the filling setsSet the crumble on a wire rack and let it rest for 15 minutes. This short rest lets the cornstarch finish thickening the fruit so the servings hold together better and the juices do not run immediately when scooped.
  7. Serve warmScoop the berry crumble into bowls while still warm. For the best contrast, serve it as-is or with a cold spoonful of whipped cream or vanilla ice cream added at the table. Cool leftovers within 2 hours and refrigerate them in a covered container for 3 to 4 days.

Before you cook

What to get ready

The specified baking dish or tray, mixing bowls, spatula and oven mitts.

Mix the fruit thickener evenly and keep butter cold for a crumbly topping.

If something needs adjusting

Filling is runny under a browned top

Bake until fruit bubbles through, then rest; cover the top loosely if it browns too early.

Fruit varieties cook differently

Firm fruit needs longer than very ripe fruit. Check both the softened filling and the set topping rather than color alone.

Store for later

Refrigerate leftover fruit bakes in covered portions. Warm portions gently, keeping toppings exposed briefly to restore texture; store any cream or yogurt accompaniment separately.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use mixed frozen berries so a partial fresh carton is not wasted.

Next use for your ingredients: Yogurt parfait →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

If you use frozen berries, do not thaw them first. Add them straight from the freezer and bake a few minutes longer if needed. If your berries are very sweet, reduce the granulated sugar to 0.5 cup, but keep the cornstarch the same so the filling still thickens properly.

Make it work for you

You can replace up to 8 oz of the berries with sliced peaches, cherries, or rhubarb, but keep the total fruit weight at 24 oz and keep the cornstarch at 2 tbsp. Rhubarb adds tartness and may need the full 0.75 cup sugar, while very juicy fruit may need an extra 1 tsp cornstarch for a firmer set.

Use more of your granulated sugar and all-purpose flour in oatmeal raisin cookies.

Can I make berry crumble ahead of time?

Yes. Assemble the filling and topping separately, then refrigerate them up to 24 hours. For the best texture, add the topping just before baking. Leftovers keep covered in the refrigerator for 3 to 4 days, and they should be cooled and refrigerated within 2 hours of baking. Reheat portions at 325 F until hot, or about 165 F in the center, so the filling loosens again and the topping crisps slightly.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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