Berry Cream Crumble Recipe

Name: Berry Cream Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces strawberries, trimmed and halved; 1 pint blueberries; 1 pint raspberries; 1 pint blackberry; 2/3 cup flour; 2 cups sugar; 4 eggs; 1 cup sour cream; 1/4 teaspoon salt; Topping; 1 cup sugar; 1 1/2 cups flour; 1 cup butter, chilled and cubed

Servings: persons

16 ounces strawberries, trimmed and halved
1 pint blueberries
1 pint raspberries
1 pint blackberry
2/3 cup flour
2 cups sugar
4 eggs
1 cup sour cream
1/4 teaspoon salt
Topping
1 cup sugar
1 1/2 cups flour
1 cup butter, chilled and cubed

1
Preheat oven to 350 degrees.
2
Layer the berries in a lightly greased 9x13 baking dish. Combine 2/3 c flour, 2 cups sugar, eggs, sour cream, and salt in a medium bowl and mix well. Pour over the fruit.
3
Mix 1 cup sugar and 1 1/2 cups flour in a separate bowl. Add the cubed butter and mix with your hands until crumbly. Sprinkle over the batter.
4
Bake at 350 degrees for 50 to 55 minutes or until brown and set.
5
Serve hot.
6
Top with vanilla ice cream, if desired.
7
Refrigerate any leftovers.

1533

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 ounces strawberries, trimmed and halved, 1 pint blueberries, 1 pint raspberries, 1 pint blackberry, and more.

Yes, Berry Cream Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Cream Crumble

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