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Mixed Berry Crumble

Vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer. Serve this warm with a scoop of ice cream and you can’t miss. Serves 8. Prep time: 15 minutes active; 40 minutes total.


1     cup rolled oats
¾    cup light brown sugar
¾    cup whole wheat pastry flour
½    teaspoon salt
2     teaspoons lemon zest
½    cup unsalted butter, melted
4     cups fresh strawberries, stems removed
2     cups fresh raspberries
1     cup fresh blueberries
2     tablespoons sugar
1     tablespoon arrowroot or cornstarch
1     teaspoon vanilla


  • Heat the oven to 400 degrees F.
  • In a large bowl, combine the oats, brown sugar, flour, salt and zest.
  • Add the melted butter and stir to mix. Reserve.
  • Place the berries in a 2-quart baking dish, and sprinkle with sugar, arrowroot or cornstarch, and vanilla. Toss gently to coat, until well combined.
  • Crumble the oat mixture over the berries in the dish.
  • Bake for 25 minutes, or until the topping is golden, and the juices are thick and bubbly all the way around the dish.
  • Let cool on a rack for 5 minutes before serving.

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