Jumbleberry Crumble is as tasty as it is beautiful! The fresh berry trio, consisting of sweet strawberries, plump raspberries, and juicy blueberries, brings flavor and good looks. They taste even better after being covered in a golden-brown, crunchy, and sugary topping. It’s a must to serve this syrupy sweet sensation with a big scoop of your favorite creamy vanilla ice cream. If you’re looking for a delightful dessert that will satisfy all your senses, Jumbleberry Crumble is a superb selection!
Ingredients
- 3 cups fresh strawberries, halved
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 2/3 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/3 cup butter, melted
- vanilla ice cream or sweetened whipped cream, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease an 11×7-inch baking pan.
Step 3 –In a large bowl, combine the strawberries, the raspberries, and the blueberries.
Step 4 –In another bowl, combine the sugar and the tapioca.
Step 5 –Sprinkle the sugar mixture over the berry mixture and gently toss.
Step 6 –Pour the berry mixture into the prepared baking dish and let it stand for 15 minutes.
Step 7 –In a small bowl, combine the flour, the oats, the brown sugar, and the cinnamon.
Step 8 –Stir the butter into the oats mixture.
Step 9 –Sprinkle the oats mixture over the berry mixture.
Step 10 –Bake, uncovered, until the filling is bubbly and the top is golden brown, about 45-50 minutes.
Step 11 –Serve warm with the ice cream or whipped cream.
