Easy Strawberry and Blueberry Crumble
Easy Strawberry and Blueberry Crumble is one of our favorite summer desserts. I start this dessert by stirring together strawberries and blueberries along with sugar and cornstarch. Then, I mix together a buttery oat and coconut crumble topping. This all gets baked together until it’s warm and bubbly. We like this dessert for several reasons. First of all, I like that I can make this strawberry and blueberry dessert in less than an hour. Secondly, I like that I can make this dessert ahead of time. Then, I just reheat individual portions in the microwave. And, lastly, we all love the sweet and delicious warm fruit, buttery crumble, and creamy ice cream.
The Equipment I Used
- A Pie Plate- I used a pie plate to make my crumble. But you could also use a small casserole.
- A Pastry Blender- Use this to blend together the butter and dry ingredients. Or you could also use two knives to do this.
- A Food Scale- For perfect baking results, weigh your flour and sugar.
The Ingredients Needed for Easy Strawberry and Blueberry Crumble
- Berries- You can use fresh or frozen berries. However, I do think the fresh blueberries have more flavor. If you use frozen berries, just be sure to defrost them first.
- Sugar- Use granulated sugar.
- Cornstarch- You’ll need this to thicken the berries and sugar.
- Flour- Use all- purpose flour. I always use King Arthur flour.
- Ice Cream- I used strawberry ice cream, but you can use any flavor you like.
How I Made my Crumble
- First, I mixed together the fruit, cornstarch, and sugar.
- Then, I mixed together the crumble ingredients. It’s important to cut the butter into the dry ingredients until the butter is the size of small peas.
- Finally, I baked it all together until the crumble was warm and bubbly.
If you like fruit desserts, you need to try this warm and delicious Easy Strawberry and Blueberry Crumble.
Easy Strawberry and Blueberry Crumble
Ingredients
- 2 cups fresh or frozen strawberries, sliced in one- inch pieces
- 1½ cups fresh or frozen blueberries
- 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 unsweetened coconut flakes
- ¼ cup granulated sugar (50g)
- 8 tbsp. cold butter, cut in ¼ inch cubes (112g)
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 crumble topping on top of the strawberries and blueberries, distributing it evenly. Bake for thirty minutes. Serve warm and topped with ice cream.
