Quick Berry Crumble Recipe: This Fruit Crisp Recipe Has a Cookie Twist by Ann Marie Patitucci
Summer is the season for berry crumbles! This berry crisp recipe is one of those desserts that I can’t resist, no matter the time of year. One thing I love about berry crumble is that you can use whatever berries you prefer or have on hand – raspberries, blueberries, blackberries, strawberries.
You can even use frozen berries! Yes, it will save you some time, but in addition, frozen berries preserve nutrients at the time of freezing! It’s absolutely delicious with frozen berries, and it’s a quick and easy recipe, too. I like to serve it with vanilla ice cream for an absolutely perfect dessert. Bonus: using frozen berries is a budget saver.
Fun fact: Do you know the difference between a crisp and a crumble? In some countries, the two are synonymous, but in the U.S. and Canada, distinctions are made. A crisp topping typically includes oats or nuts. A crumble topping, on the other hand, is made with flour, sugar and butter, and rarely includes nuts or oats. According to this distinction, this dessert recipe qualifies as a crisp because it includes almonds (almond slices).
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Ingredients
Filling
- 1/2 cup packed brown sugar
- 3 tablespoons cornstarch
- 1 lemon (for 1 teaspoon zest and 1 tablespoon juice)
- 2 packages (12 ounces each) frozen mixed berries, thawed
Topping
- 1/3 cup butter
- 1/3 cup sliced almonds
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 18 vanilla wafer cookies
- vanilla ice cream, for serving
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Recipe Notes
- You can keep leftovers (though you may not have any!) for up to four days, covered, in the refrigerator.
Here’s how to make it:
- Preheat the boiler. To make the filling, in a small mixing bowl, combine brown sugar and cornstarch and mix well.
- In a 2 1/2-quart Dutch oven, combine berries, zest, juice and sugar-cornstarch mixture. Cook 10 to 12 minutes, uncovered, over medium heat. Stir frequently until mixture has thickened and is clear and bubbling.
- To make the topping, place butter in a small microwave-safe bowl. Microwave butter, uncovered, for 45 to 60 seconds or until completely melted. Place vanilla wafers in a large resealable plastic storage bag. Using a rolling pin, crush cookies. Add cookies, almonds, brown sugar and flour to butter. Mix until well blended.
- Sprinkle cookie mixture evenly over the top of the berry mixture. Place Dutch oven 4 to 6 inches from heating source. Broil 2 to 4 minutes or until topping is crisp and golden brown. Be sure to watch closely to avoid burning the topping. Serve with vanilla ice cream, if desired.
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