Berry Crumble {Blueberry Season}

We are pretty lucky to live in California where you can find berries, in particular blueberries, all year long.  If you don't live in California or Florida this is the start of blueberry season for the Upper East Coast.  Even though we Californians can buy blueberries 365 we can't farm pick them until season starts.  I can't wait to take the girls to our local blueberry farm and hand pick fresh berries!

Children that garden or hand pick their own foods develop good food choices.  They start to build a love for nature that stimulates creativity and educates.  My husband is an avid gardener and loves to take our 4 year old into the garden to cultivate and experience the outdoors.  If we were to give her a carrot out of the fridge she would hem and haw but if she pulls her own veggies (that she's nurtured and grown) she's barely able to wash it off before it's entered her mouth!  The next plant we will grow will definitely be blueberries!

One of my favorite cooked berry recipes is a berry crumble.  I love the sweet and warm deliciousness of a crumble right out of the oven.  Doesn't get anymore heavenly!! Plus this dessert is incredibly simple and fast to make!  A perfect fresh dessert for any busy families.

Berry Crumble
Recipe adapted from Garen Zamarrra

Servings: 6-8


For filling:
1 teaspoon unsalted butter, softened
1 pint blueberry
1 pint blackberry
1/2 cup granulated sugar
1 1/2 tablespoon cornstarch
1/2 cup apple cider
1 teaspoon vanilla extract

For Topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/4 cup chopped toasted almonds


Preheat oven to 375 degrees.  Lightly butter an 8-inch square or rectangle baking dish.

In a bowl, add the blueberries and blackberries, sugar, cornstarch, cider, and vanilla.  Carefully mix the ingredients together, leaving the berries whole.  Set aside.

In a bowl of a mixer, add the flour, sugars.  Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy/crumbly.  Stir in the oats and nuts.

Pour the filling into the prepared baking dish and distribute the topping evenly over the fruit.  Bake for 30 minutes, until the topping is a golden brown and the filling is bubbling. Let cool for 10 minutes and serve alone or with a scoop of ice cream.


  1. Beautiful crumble! Mouth-wateringly good :) Buzzed!

  2. Ahhh this looks fantastic - colorful and rich and satisfying. I was thinking of making a crumble for myself this weekend, because the blueberries at the farmers market right now are so amazing! Love your first photo, really beautiful.

  3. What a beautiful blueberry crumble! I am loving my blueberries right now and I have some in the fridge that I have to use up. Thanks fro the inspiration!

  4. I'm so glad I found your post! I made this last week, and already I want to make it again. It really is delicious. Thank you so much for sharing the recipe. :)

  5. Katie, you do SUCH a fabulous job! You may turn me into a cook afterall... I plan on trying this recipe this weekend! I just bought two pints of delicious, fresh blueberries at Whole Foods yesterday.


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