Best 7 Berry Cream Crumble Recipes

BERRY CREAM CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Layer the berries in a lightly greased 9x13 baking dish. Combine 2/3 c flour, 2 cups sugar, eggs, sour cream, and salt in a medium bowl and mix well. Pour over the fruit.
• Mix 1 cup sugar and 1 1/2 cups flour in a separate bowl. Add the cubed butter and mix with your hands until crumbly. Sprinkle over the batter.
• Bake at 350 degrees for 50 to 55 minutes or until brown and set.
• Serve hot.
• Top with vanilla ice cream, if desired.
• Refrigerate any leftovers.

TRI-BERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
• In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
• For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.

RIDICULOUSLY EASY BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
• Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
• Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
• Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

FROZEN BERRY CRUMBLE

Steps:

• Defrost frozen berries for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
• Toss berries, white sugar, and cornstarch together in a large bowl; set aside.
• Combine oats, brown sugar, flour, pecans, and cinnamon in a separate large bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Press 1/2 of the mixture over the bottom of the prepared pan.
• Bake in the preheated oven for 7 to 8 minutes. Cover with berry mixture. Sprinkle remaining crumble mixture over the berries. Continue to bake until fruit is bubbly and topping is golden brown, 30 to 40 minutes.

BERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
• In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.

MIXED BERRY CREME FRAICHE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the berries, flour and sugar and pour into a 8 by 8-inch baking dish. Spread the creme fraiche over the top of the berries evenly. Mix together the brown sugar, flour and salt. Mix in the melted butter. Top the creme fraiche with this mixture. Place in the oven and bake for 25 minutes, or until the topping is golden brown.

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.