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    Home » Desserts » Summer Fruit Crumble

    Published on Jul 6, 2021. Modified on Jul 6, 2021 by bakingqueen74. This post may contain affiliate links. Leave a Comment

    Summer Fruit Crumble

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    Jump to Recipe

    Summer dessert is always a good thing with this delicious summer fruit crumble made with fresh strawberries, cherries and blueberries, just throw in whatever fresh berries you have available! A sumptuous berry syrupy sauce is found beneath the crisp crumble topping and fruit layer.

    A white bowl of berry crumble with fresh strawberries in the front, serving dish and fresh berries in the background.

    I don’t know about you but I love summer fruit with all those fresh strawberries, raspberries, cherries, blackcurrants, redcurrants available at a lower price, as well as peaches, nectarines, plums bountiful in the shops.

    It is so good to snack on as it is but also lovely in all kind of simple summer desserts like this one.

    Jump to:
    • Fruit picking
    • Ingredients
    • Step by step
    • Serving
    • Recipe variations
    • Recipe tips
    • FAQ
    • More to try
    • Recipe

    Fruit picking

    A summer dessert is simple when you put together a classic fruit crumble with a summery twist!

    White enamel pie dish with summer fruit crumble, with serving spoon.

    If you can pick your own berries near where you live, at a farm or similar, then you can also make a day of it, picking the fruit as a family, then cooking your crumble together and eating it later on.

    Serving bowl with crumble and a spoon next to a small dish, berry fruits on the table behind.

    And if the summer weather isn’t great – a typical British summertime of rain perhaps! – a bowl of warm crumble will bring back childhood memories and warm you up nicely.

    Close up of white bowl with serving of summer fruit crumble and berries.

    Ingredients

    • fresh berries – I’ve used strawberries, cherries and blueberries here, you can use whatever berries you have on hand like raspberries, blackcurrants, blackberries, redcurrants and so on, to make it really summery.
    • granulated sugar – I use a little granulated sugar to sweeten up the berries.
    • butter – I use unsalted, cold straight from the fridge. salted will work fine too.
    • plain flour (all purpose flour) – For crumbles always use plain flour, as you don’t want the crumble topping to rise.
    • demerara sugar – Demerara sugar is a light brown raw cane sugar used in crumble recipes for the lovely crunch it provides. In the USA look for turbinado sugar, which is made in a similar way and can be used in place of demerara. Alternatively you could use light brown sugar.

    Step by step

    1. Preheat your oven to 180°C (350°F).
    2. Rinse your berries, prepare by removing stalks/stones and slice them up. Place them in a large pie dish or ceramic oven dish.
    Round white enamel bowl filled with sliced strawberries, cherries and blueberries.
    1. Sprinkle the fruit with the granulated sugar.
    Round white enamel bowl filled with sliced berries sprinkled with sugar.
    1. In another bowl, measure out the plain flour, then cube the cold butter and add it in with the flour.
    Bowl containing flour and cubed butter.
    1. Using your fingertips, lightly rub the butter into the flour until it has the texture of medium-fine breadcrumbs.
    Bowl containing crumble mix before adding the sugar.
    1. Stir in the demerara sugar.
    Bowl containing crumble topping ready to use.
    1. Sprinkle your crumble topping over the fruit in your dish, as evenly as you can.
    Crumble ready to bake in round pie dish.
    1. Bake for 30-35 minutes until the top of the crumble is golden and the juices start to ooze out of the fruit around the sides of the dish.
    Round white pie dish with baked summer berry crumble.

    Serving

    While fruit crumble is delicious on its own, it is also of course wonderful served with ice cream, whipped cream, or custard!

    I like to put the baking dish in the middle of the table so everyone can help themselves, it makes a great easy summer dessert for families.

    A white ceramic bowl with blue edge containing berry crumble with juices oozing out, with a serving spoon.

    Recipe variations

    Switch the fruit – use all strawberries for a delicious strawberry crumble, a combination of rhubarb and strawberries for rhubarb and strawberry crumble, chopped apple and strawberries for apple and strawberry crumble, all raspberries for a deliciously tart raspberry crumble, or include some chopped apple and make apple and raspberry crumble, or use all kinds of summer berries for a tasty berry crumble.

    Add some rolled oats (porridge oats) and your favourite chopped nuts (pecans, hazelnuts, almonds are tasty) in with the crumble topping for added crunch.

    Frozen fruit – you can certainly make crumble using frozen berries. To avoid water being released as the berries defrost, try not to leave the fruit out for too long before cooking the crumble, as this could make the dish watery and soggy.

    Recipe tips

    • Make sure you use your butter direct from the fridge, cold. If you rub soft butter into flour you’ll end up with a stodgy mess.
    • Rub the butter into the flour with your fingertips, lightly until the mixture resembles the texture of coarse breadcrumbs.
    • Sprinkle the crumble topping over the fruit in your dish so it remains light and not too heavy.
    • The crumble topping is ready when it turns golden.
    • Another sign your summer crumble is ready to come out of the oven is when you can see the juices from the berries oozing out of the sides of the dish from underneath.
    • If you include strawberries, they can lose some of their vivid red colour during cooking and turn light pink, this is just an effect from cooking them, they’ll still taste amazing!

    FAQ

    Can this crumble be frozen?

    Yes, you can freeze crumble either unbaked or baked, for up to 3 months.

    How long can I keep leftovers in the fridge?

    If your house is anything like mine, leftovers will only last a couple of days before being eaten up. Keep any uneaten baked crumble for up to 3 days in the fridge for the best flavour.

    More to try

    Did you know you can make an apple crumble in your slow cooker?

    Blackberry crumble is another favourite for late summer and early autumn.

    Berry sponge pudding is a great alternative to crumble with a layer of sponge cake over fresh or frozen berries, so easy too.

    Recipe

    Close up of a bowl of berry crumble with strawberries in a white bowl.

    Summer Fruit Crumble

    Summer dessert is made easy with this delicious summer fruit crumble with strawberries, cherries and blueberries, use any berries you like!
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: British
    Keyword: crumble, summer berries
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 321kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 300 g strawberries sliced
    • 100 g cherries stones removed
    • 50 g blueberries
    • 20 g granulated sugar
    • 160 g plain flour
    • 100 g unsalted butter
    • 90 g demerara sugar
    UK Measurements – US Measurements

    Instructions 

    • Preheat the oven to 180°C.
    • Rinse your berries, prepare by removing stalks/stones and slice them up. Place them in a large pie dish or ceramic oven dish.
    • Sprinkle the fruit with the granulated sugar.
    • In another bowl, measure out the plain flour, then cube the cold butter and add it in with the flour.
    • Using your fingertips, lightly rub the butter into the flour until it has the texture of medium-fine breadcrumbs.
    • Stir in the demerara sugar.
    • Sprinkle your crumble topping over the fruit in your dish, as evenly as you can.
    • Bake for 30-35 minutes until the top of the crumble is golden and the juices start to ooze out of the fruit around the sides of the dish,

    Notes

    Variations
    Switch the fruit – use all strawberries for a delicious strawberry crumble, a combination of rhubarb and strawberries for rhubarb and strawberry crumble, chopped apple and strawberries for apple and strawberry crumble, all raspberries for a deliciously tart raspberry crumble, or include some chopped apple and make apple and raspberry crumble, or use all kinds of summer berries for a tasty berry crumble.
    Add some rolled oats (porridge oats) and your favourite chopped nuts (pecans, hazelnuts, almonds are tasty) in with the crumble topping for added crunch.
    Frozen fruit – you can certainly make crumble using frozen berries. To avoid water being released as the berries defrost, try not to leave the fruit out for too long before cooking the crumble, as this could make the dish watery and soggy.
    Recipe Tips
    • Make sure you use your butter direct from the fridge, cold. If you rub soft butter into flour you’ll end up with a stodgy mess.
    • Rub the butter into the flour with your fingertips, lightly until the mixture resembles the texture of coarse breadcrumbs.
    • Sprinkle the crumble topping over the fruit in your dish so it remains light and not too heavy.
    • The crumble topping is ready when it turns golden.
    • Another sign your summer crumble is ready to come out of the oven is when you can see the juices from the berries oozing out of the sides of the dish from underneath.
    • If you include strawberries, they can lose some of their vivid red colour during cooking and turn light pink, this is just an effect from cooking them, they’ll still taste amazing!
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!
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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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