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Easy Triple Berry Crumble Recipe with Homemade Vanilla Oat Topping

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A quick and easy dessert featuring a juicy triple berry filling topped with a buttery, vanilla-infused oat crumble. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 cups fresh or frozen strawberries, hulled and halved (or quartered if large)
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries
  • ½ cup granulated sugar (adjust for sweetness depending on berry ripeness)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch or arrowroot powder
  • ½ teaspoon vanilla extract (optional)
  • 1 cup old-fashioned rolled oats
  • ½ cup all-purpose flour (can substitute almond flour for gluten-free)
  • ½ cup light brown sugar, packed
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with butter or non-stick spray.
  2. In a medium bowl, combine strawberries, blueberries, raspberries, granulated sugar, lemon juice, cornstarch, and vanilla extract if using. Gently toss until evenly coated.
  3. Transfer the berry mixture into the prepared baking dish, spreading into an even layer.
  4. In a separate bowl, mix rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  5. Add cold cubed butter and vanilla extract to the oat mixture. Cut the butter into the dry ingredients using a pastry cutter, two forks, or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
  6. Evenly sprinkle the oat topping over the berry filling without pressing down.
  7. Bake for 35-40 minutes until the topping is golden brown and berry juices are bubbling.
  8. Let the crumble cool for 10-15 minutes before serving to allow the juices to thicken.

Notes

Use cold butter for a crumbly topping texture. If butter softens too much, chill the mixture briefly. Adjust sugar based on berry sweetness. Tent with foil if topping browns too quickly. Let crumble rest before serving to avoid runny juices. Frozen berries should be thawed and drained to prevent sogginess. For gluten-free, substitute flour with almond or gluten-free blend and use certified gluten-free oats. For dairy-free, substitute butter with coconut oil or plant-based butter.

Nutrition

Keywords: triple berry crumble, berry dessert, oat topping, easy crumble recipe, vanilla oat topping, gluten-free dessert option, dairy-free dessert option

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