Triple Berry Crumble

Ingredients

• 2 cups strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries or blackberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 3/4 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 6 tablespoons cold butter, cubed

Instructions

Step 2: Make the Crumble

Mix oats, flour, brown sugar, and cold butter until crumbly.

Step 3: Fill the Baking Dish

Spread the berry filling in a baking dish.

Step 5: Bake the Crumble

Bake at 350°F until bubbling and golden.

Practical Notes

• The cornstarch thickens the berry juices only after the filling becomes hot, so look for bubbling fruit as well as a golden crumble topping before taking the dish out.
• Work the cold butter into the oat mixture only until it looks crumbly; fully blending it into a paste makes the topping less textured.

Managing Juicy Berries

Strawberries, blueberries, and raspberries release different amounts of juice as they bake. The cornstarch needs visible bubbling in the fruit layer to thicken that mixed berry liquid properly.

Keep the butter cold while making the crumble and leave some pea-size pieces. Those uneven crumbs create a more distinct oat topping than a completely blended paste.

How to Store Leftovers

Cool Triple Berry Crumble before storage so condensation does not collect inside the container. Keep the container sealed at room temperature for up to 2 days, or refrigerated for up to 4 days.

How to Reheat

Warm the crumble uncovered in a 325°F oven so the berry filling heats while the oat topping re-crisps. A microwave is faster but will soften the crumble layer.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.