Double Crunch Bumbleberry Crisp
Meet your new favorite dessert: Double Crunch Bumbleberry Crisp—a symphony of sweet and tangy flavors wrapped in a buttery, crumbly embrace. This rustic treat combines the vibrant juiciness of mixed berries—blueberries, raspberries, blackberries, and strawberries—with a golden, double-layered oat crumble for irresistible texture. The secret? A base layer of crisp pressed beneath the berries and a decadent topping, ensuring every bite delivers that perfect crunch. Infused with a hint of cinnamon and a splash of lemon juice for a zesty twist, this easy-to-make crisp is ready in just an hour. Serve it warm, bubbling from the oven, and pair it with a scoop of vanilla ice cream for an unforgettable dessert experience. Perfect for family gatherings or casual weekday indulgences, this bumbleberry crisp will be your go-to for seasonal or frozen fruit cravings.
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Recipe Information
Ingredients
- 5 cups Mixed berries (blueberries, raspberries, blackberries, strawberries)
- 0.75 cups Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 0.75 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, cold and cubed
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large bowl, combine the mixed berries, granulated sugar, cornstarch, and lemon juice. Toss gently to coat the berries evenly. Pour the berry mixture into the prepared baking dish and spread into an even layer.
In another large bowl, whisk together the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture forms pea-sized crumbs.
Add the vanilla extract to the crumble mixture and gently toss to distribute. Set aside half of the crumble mixture for the top layer.
Sprinkle half of the crumble mixture over the berry filling, pressing lightly to create a firm base layer. Then sprinkle the remaining crumble over the top for a double crunch effect.
Bake in the preheated oven for 40 minutes, or until the topping is golden brown and the berry filling is bubbling at the edges.
Remove from the oven and let cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 8.3 g | 29% | |
| Total Sugars | 51.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
