The Ultimate Berry Crumble


This berry crumble recipe may berry well be my favorite summer dessert, with the perfect balance of sweet to tart, tender to crisp, and fruit to crumble. I don't tack the word ultimate onto just any recipe. Some ice cream on the side is highly recommended.

Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
30 mins
Total Time:
1 hr 25 mins
1 2-quart baking dish



  • 2 cups all-purpose flour

  • ¾ cup white sugar

  • ¾ teaspoon baking powder

  • ¼ teaspoon fine salt

  • ¾ cup frozen unsalted butter

  • 2 large egg yolks

  • 1 ½ teaspoons vanilla extract

  • 1 teaspoon apple cider vinegar, or as needed

Fruit Filling:

  • 1 cup blueberries

  • 1 cup raspberries

  • 1 cup blackberries

  • cup white sugar

  • 2 teaspoons cornstarch

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 pinch cayenne pepper


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated.

  3. Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.

  4. Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved.

  5. Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps.

  6. Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.

    close up view of a Berry Crumble with scoop of ice cream on a plate
    Chef John

Chef's Notes:

You can use self-rising flour and skip the combination of all-purpose flour, salt, and baking powder.

Use any variety of berries; ripe peaches and other summer stone fruit would also be fantastic. You can use frozen berries, which are much juicier, so keep that in mind when making cornstarch-related decisions.

If you want a pie-like filling, you'll want to toss in about 1 to 4 teaspoons cornstarch; for a runnier fruit mixture, use 1 teaspoon cornstarch or leave it out altogether.

Nutrition Facts (per serving)

416 Calories
19g Fat
58g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 416
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 57%
Cholesterol 97mg 32%
Sodium 124mg 5%
Total Carbohydrate 58g 21%
Dietary Fiber 3g 12%
Total Sugars 31g
Protein 5g
Vitamin C 10mg 52%
Calcium 51mg 4%
Iron 2mg 11%
Potassium 114mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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