August 31, 2021

Easy Strawberry and Blackberry Crumble

Name: Easy Strawberry and Blackberry Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups fresh or frozen strawberries, cut in one inch pieces; 1½ cups fresh or frozen blackberries; ¼ cup granulated sugar (50g); 2 tsp. cornstarch; 1 pint strawberry ice cream; ¾ cups all purpose flour (90g); ¼ cup old-fashioned oats; ½ cup sweetened coconut flakes; ¼ cup granulated sugar (50g); 8 tbsp. cold butter, cut in ¼ inch cubes

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Easy Strawberry and Blackberry Crumble is my number one favorite summer dessert. I love this baked fruit dessert for several reasons. First of all, I love that this dish uses all the fresh summer berries that my farm stands have in abundance right now. Secondly, I like that I can also use frozen fruit in this dish. That means, I can make this all year long. Thirdly, I love how quick this dish is to make. With just 15 minutes of hands on time, I can have this ready to go in the oven. And, lastly, I love the taste of the warm, sweet fruit with the buttery crumble and cold ice cream.

The Equipment I Used

A Pie Plate- I used a ceramic pie plate to bake my crumble in, but you could use any small casserole.
A Pastry Blender- You’ll need this to cut the butter into the crumble mixture.
A Food Scale- While not essential for this recipe, I still like to weigh my flour and sugar.

The Ingredients Needed for Easy Strawberry and Blackberry Crumble

Strawberries- I used fresh organic strawberries this time, but frozen berries are fine, too. Just defrost them first.
Blackberries- This time, I used frozen blackberries. Some frozen raspberries probably snuck in there, too.
Sugar-Use granulated sugar.
Cornstarch- This is to thicken the fruit and sugar a little.
Flour- Use all purpose flour.
Oats- Be sure to use old fashioned, not quick oats.
Coconut- Use sweetened coconut flakes.
Butter- You’ll need cold, unsalted butter.
Ice Cream- I used strawberry ice cream, but vanilla would be great too.

How I Made my Crumble

First, I mixed together my fruit, sugar, and cornstarch.
Next, I mixed together the crumble topping. Be sure to cut the butter in until it’s evenly disbursed with the oats and flour.
Then, I baked the crumble for a half hour.
Finally, I topped the warm crumble with the ice cream.

If you love fruit pie, you need to try this super Easy Strawberry and Blackberry Crumble.

Easy Strawberry and Blackberry Crumble

Warm and bubbly strawberries and blackberries topped with a buttery streusel and ice cream.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings

Calories 435 kcal

Ingredients

2 cups fresh or frozen strawberries, cut in one inch pieces
1½ cups fresh or frozen blackberries
¼ cup granulated sugar (50g)
2 tsp. cornstarch
1 pint strawberry ice cream

For the Crumble topping:

¾ cups all purpose flour (90g)
¼ cup old-fashioned oats
½ cup sweetened coconut flakes
¼ cup granulated sugar (50g)
8 tbsp. cold butter, cut in ¼ inch cubes

Instructions

Preheat the oven to 400 degrees. Butter a pie dish, or small casserole.
In a bowl, stir together the fruit (defrosted, if frozen), sugar, and cornstarch. Pour this into the pie dish in an even layer.
For the Crumble Topping: In a large bowl, stir together the flour, sugar, oats, and coconut. Using a pastry cutter, cut the butter into the flour mixture. Sprinkle this topping all over the top of the blueberries. Bake for thirty minutes. Serve warm and topped with ice cream.