I have made this berry crumble many times when I crave something sweet but don't have the patience for complicated desserts. I love it because it doesn't require any special techniques or ingredients. One evening, I quickly took the fruits out of the freezer, mixed the rest together, and put everything in the oven. It turned out crispy, with a soft and juicy bottom – just what I wanted.
Quick Info
Total Time: about 50 minutes
Preparation Time: 15-20 minutes
Baking Time: 30 minutes
Servings: 8-10 (if using small molds or a large tray)
Difficulty: easy
Recipe Type: quick dessert, seasonal or freezer
Ingredients
500 g frozen berries (I used raspberries, strawberries, blueberries – any combination works)
2 packets of vanilla sugar
For the crumble:
200 g butter (cold, from the fridge)
170 g sugar
200 g flour
For greasing the molds:
50 g butter or margarine
Preparation Method
1. Take the frozen berries out of the freezer and let them thaw partially at room temperature. They don't need to be completely soft, just not icy.
2. In a bowl, put the cold butter cut into cubes, sugar, and flour. Mix with your hands until you get a crumbly dough, without overworking it. It doesn’t have to be homogeneous.
3. Gather the dough in plastic wrap and put it in the freezer for 10-15 minutes. This helps it to be easier to grate at the end.
4. Grease the baking molds with butter or margarine. Distribute the berries evenly in the molds.
5. Sprinkle the vanilla sugar over the fruits.
6. Take the crumble out of the freezer. Use a large grater and grate the dough directly over the fruits, covering the entire surface without pressing down.
7. Place the molds in the preheated oven at 180°C. Bake for 30 minutes or until the crumble on top is golden and crispy.
8. Let the dessert cool slightly before eating – the hot fruits can burn.
Why I make this recipe often
I like that it comes together quickly, I don’t need to plan anything in advance. If I have fruits in the freezer, I can always improvise a good dessert with little effort. The crumble stays crispy on top even after a few hours and is just as good cold.
Tips and Variations
Tips
Keep the butter cold to achieve a crumbly crumble. Don’t work the dough too much, or it will become compact.
If you don’t have a large grater, break the dough into small pieces with your fingers and sprinkle over the fruits.
Bake until the surface turns golden – don’t rely solely on time, check visually.
Substitutions
Butter can be replaced with margarine if you prefer.
Use any berries you have, even mixed ones from the supermarket.
Variations
Add chopped nuts or almonds over the crumble before baking for texture.
Vanilla sugar can be replaced with regular sugar and a little grated lemon zest for a different flavor.
You can also add some pieces of apples or pears to the fruit mix if you don’t have enough berries.
Serving Ideas
It’s best eaten warm, straight from the tray, possibly with vanilla ice cream or yogurt. It also works well the next day for breakfast.
Frequently Asked Questions
Can I use just one large tray instead of several small ones?
Yes, if you use a tray about 20 cm in diameter, halve the quantities from the above recipe.
What should I do if the fruits release too much juice?
It’s normal for frozen fruits to release liquid. If you want less juice, drain them slightly before putting them in the tray. Either way, the juicy part is characteristic of this dessert.
Do I need to wait for it to cool completely before cutting it?
No, but it’s advisable to let it cool for 10-15 minutes. If you cut it immediately, it will be more liquid at the bottom.
Can it be made with fresh fruits?
Yes, it works just as well, but you don’t need to let them thaw.
Nutritional Values
Estimate for one serving (out of 8): approximately 330-360 kcal, 22 g fat, 34 g carbohydrates, 2-3 g protein.
Most of the calories come from butter and sugar. The fiber content depends on the type of fruits used. Values are approximate.
Storage and Reheating
The crumble stays good for 1-2 days in the fridge, covered. It can be easily reheated in the oven or microwave, but the crispy top will be softer after refrigeration. If you want it to stay crispy, it’s best to eat it on the day you made it.
Quick Info
Total Time: about 50 minutes
Preparation Time: 15-20 minutes
Baking Time: 30 minutes
Servings: 8-10 (if using small molds or a large tray)
Difficulty: easy
Recipe Type: quick dessert, seasonal or freezer
Ingredients
500 g frozen berries (I used raspberries, strawberries, blueberries – any combination works)
2 packets of vanilla sugar
For the crumble:
200 g butter (cold, from the fridge)
170 g sugar
200 g flour
For greasing the molds:
50 g butter or margarine
Preparation Method
1. Take the frozen berries out of the freezer and let them thaw partially at room temperature. They don't need to be completely soft, just not icy.
2. In a bowl, put the cold butter cut into cubes, sugar, and flour. Mix with your hands until you get a crumbly dough, without overworking it. It doesn’t have to be homogeneous.
3. Gather the dough in plastic wrap and put it in the freezer for 10-15 minutes. This helps it to be easier to grate at the end.
4. Grease the baking molds with butter or margarine. Distribute the berries evenly in the molds.
5. Sprinkle the vanilla sugar over the fruits.
6. Take the crumble out of the freezer. Use a large grater and grate the dough directly over the fruits, covering the entire surface without pressing down.
7. Place the molds in the preheated oven at 180°C. Bake for 30 minutes or until the crumble on top is golden and crispy.
8. Let the dessert cool slightly before eating – the hot fruits can burn.
Why I make this recipe often
I like that it comes together quickly, I don’t need to plan anything in advance. If I have fruits in the freezer, I can always improvise a good dessert with little effort. The crumble stays crispy on top even after a few hours and is just as good cold.
Tips and Variations
Tips
Keep the butter cold to achieve a crumbly crumble. Don’t work the dough too much, or it will become compact.
If you don’t have a large grater, break the dough into small pieces with your fingers and sprinkle over the fruits.
Bake until the surface turns golden – don’t rely solely on time, check visually.
Substitutions
Butter can be replaced with margarine if you prefer.
Use any berries you have, even mixed ones from the supermarket.
Variations
Add chopped nuts or almonds over the crumble before baking for texture.
Vanilla sugar can be replaced with regular sugar and a little grated lemon zest for a different flavor.
You can also add some pieces of apples or pears to the fruit mix if you don’t have enough berries.
Serving Ideas
It’s best eaten warm, straight from the tray, possibly with vanilla ice cream or yogurt. It also works well the next day for breakfast.
Frequently Asked Questions
Can I use just one large tray instead of several small ones?
Yes, if you use a tray about 20 cm in diameter, halve the quantities from the above recipe.
What should I do if the fruits release too much juice?
It’s normal for frozen fruits to release liquid. If you want less juice, drain them slightly before putting them in the tray. Either way, the juicy part is characteristic of this dessert.
Do I need to wait for it to cool completely before cutting it?
No, but it’s advisable to let it cool for 10-15 minutes. If you cut it immediately, it will be more liquid at the bottom.
Can it be made with fresh fruits?
Yes, it works just as well, but you don’t need to let them thaw.
Nutritional Values
Estimate for one serving (out of 8): approximately 330-360 kcal, 22 g fat, 34 g carbohydrates, 2-3 g protein.
Most of the calories come from butter and sugar. The fiber content depends on the type of fruits used. Values are approximate.
Storage and Reheating
The crumble stays good for 1-2 days in the fridge, covered. It can be easily reheated in the oven or microwave, but the crispy top will be softer after refrigeration. If you want it to stay crispy, it’s best to eat it on the day you made it.