Crunchy berry crumble – 10 min prep

One of the easiest and really delicious cakes you can make in no time is a crumble.

I was flicking through this month BBC Good Food magazine and found inspiration for a berry crumble. I changed the recipe slightly to suit my taste.

What I like about this is that you can use handy frozen berries if you cannot find fresh ones and honestly it did not take me longer than 10 minutes to prepare.

You can use whichever berries you like, strawberries would do to.

Serve it with a good dollop of ice cream, Greek yogurt or thick cream. A good recipe for the weekend!

I so much do love crumbles.

Prep Time : 10 minutes

Cook Time : 30 minutes

Yield : 4


  • For the filling:
  • blueberries (can be frozen) – 400 g – 4 cups
  • raspberries and blackberries (can be frozen) – 400 g – slightly less than 4 cups
  • cornflour – 1 tbsp
  • brown sugar – 2 tbsp
  • For the topping:
  • porridge oats – 50 g – ½ cup
  • brown sugar – 50 g – 1/4 cup
  • plain flour – 100 g – ¾ cup
  • almond flakes – 3 tbsp
  • butter – 130 g -slightly more than ½ cup + extra for the topping
  • ice cream or cream – to serve


Put the berries in a pan and cook them with the cornflour and the sugar for about 10 minutes or until it starts to simmer and thicken.

Pour the cooked berries onto a round baking dish measuring approx. 22 cm / 9 inch diameter.

To make the topping mix the oats with the flour and the sugar and rub the butter using your fingers until the mixture looks like fine crumbs.

Wet the almond flakes with a little water. Put the topping over the berries, scatter the almond flakes on top and some flakes of butter too.

Bake at 180C or 350F for about 30 minutes until golden and crisp and the fruit is bubbling at the edges.

Serve with cream or ice cream.


16 thoughts on “Crunchy berry crumble – 10 min prep

  1. So comforting, so absolutely yummy. I just adore crumbles and also add oats and almonds or hazelnuts to the topping. To top it all they are quick and easy to make, viva il crumble!


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