This Berry Crumble recipe has all the satisfaction of a mixed berry pie but none of the effort. A sweet berry filling topped with a generous layer of crumble that is crunchy and crumbly at the same time.
Preheat oven to 375 degrees F. Grease a 13x9 baking dish with nonstick baking spray or use our homemade cake release. Set aside.
In a large bowl combine the berries with the lemon juice, flour, cornstarch, and sugar. Toss gently.
Pour berries into prepared baking dish, spread them out evenly (scrape all the ingredients out of the bowl)!
In a bowl, combine flour, brown sugar, sugar, and salt until combined. Cut the butter into cubes and add them to the dry ingredients. Use your hands or a pastry cutter to combine everything until the crumbs are pea-sized.
Sprinkle the crumble topping over the berries. Bake for 40-45 minutes until the top is golden brown and the berries are bubbling.
Allow the crumble to rest at least 15 minutes before serving.
Notes
Serve crumble warm with vanilla ice cream or fresh whipped cream.
For a richer flavor, dark brown sugar can be used in the crumble.
Store crumble leftovers in airtight container (or baking dish with foil/plastic wrap) in refrigerator for up to 3 days.
Reheat leftovers in 350 degree oven (covered with foil) for about 25 minutes.
If using frozen berries, keep frozen (do not thaw) and toss with an additional 2 Tablespoon all-purpose flour.