This easy berry crumble recipe celebrates summer. Ripe, sweet and juicy strawberries, blueberries and nectarines are topped with crisp, crunchy, buttery almond and oat crumble which is made with the simplest ingredients. The crumble topping only contains a small amount of sugar so that you can enjoy all the natural sweetness of the fruit. Yes, please!
Using simple ingredients this delicious dessert is quick and easy to prepare and ready to serve in less than an hour. Once baked, the mixture of fruit under the crumble topping release their delicious juices which creates it’s own sauce, while the the streusel-like crumble topping becomes crisp and crunchy. Together it’s a irresistible combination and such a crowd pleaser!
Ingredients and substitutions
Here’s what you will need to make this easy nectarine berry crumble recipe:
Fruit – I love a mix of berries and stone fruit. You can mix things up and use your favourite combination. Try trading out nectarines for apricots (or try peaches or plums), and use any of your favourite combinations of berries — or try a mix of berries and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants. You’ll need 4 – 4,5 cups of fruit for this recipe.
Lemon – adds a little brightness.
Flour – I like to use spelt flour, however you can also use plain, all-purpose flour.
Sugar – My go to sugar is muscovado unrefined cane sugar as it has a lovely caramel like flavor. Raw cane sugar or demerara sugar also work particularly well. Or you can use a mixture of sugar types.
Vanilla Sugar – This adds extra flavour. You can use vanilla bean paste or powder in it’s place and add a smidgen more sugar (or not!).
Butter – Unsalted butter is the way to go. If you use salted butter, then skip the additional sea salt. For a mild coconut flavor, trade it out for extra-virgin coconut oil.
Ground Cinnamon – I like to add a small amount of Ceylon cinnamon to the crumble topping to give to a hint of warm spice.
Almonds – Using flaked almonds in the crumble topping adds a lovely nutty flavour to this classic summer crisp recipe.
Reasons to love this berry crumble recipe
Easy to make
Fruit crumble is one of the easiest desserts to prepare. There is very little preparation needed. Melted butter is added to the crumble ingredients and then sprinkled over a mixture of fruit and berries. Then it is popped in the oven and 40 minutes later you have a delicious dessert that’s ready to serve. Voila!
Simple Ingredients
There is no long list of ingredients and most of them you probably already have on hand. And these everyday ingredients are easily accessible (no fancy ingredients) or can be easily traded out for something you already have on hand (e.g. regular flour instead of spelt).
Adaptable
This berry crumble with almonds and oats is very flexible. You easily tweak the crumble recipe to your own liking and use your favourite mix or fruit and berries. You can also easily adapt this recipe to make it vegan or gluten-free.
This easy nectarine berry crumble is a deliciously comforting summer dessert.
Looking for other summer dessert recipes?
Try one of these favourites:
- Mixed Berry Crumble Cake
- Strawberry Almond Cake
- Blackberry Crumble with Figs & Pistachio
- Peach and Pecan Crumble
- Summer Apricot Tart
Nectarine Berry Crumble
This nectarine and mixed berry crumble recipe is simple to make, it’s lightly sweetened, and topped with a delicious almond and oats crisp. It’s the perfect summer dessert that you can make with whatever fresh fruit and berries you have on hand!
Ingredients
For the fruit mixture:
- 2 nectarines, diced (about 2 cups)
- 300 g fresh strawberries, sliced (about 2 cups(
- 150 g fresh blueberries (1 cup)
- 1/2 tablespoon freshly squeezed lemon juice
For the crumble topping:
- 1 cup rolled oats, or use a 5-grain mix (100 g)
- 1/2 cup spelt flour (60 g)
- 3 tablespoons muscovado brown sugar
- 1 package bourbon vanilla sugar (8 g)
- 1/2 teaspoon cinnamon (Ceylon)
- 1/2 teaspoon sea salt
- 1/2 cup flaked almonds (50 g)
- 110 g unsalted butter, melted
Method
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Preheat oven to 355°F / 180°C (160° fan-assisted).
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Scatter fruit in the bottom of a ceramic baking dish (approximately 20x20 cm) and sprinkle with the lemon juice. Toss to combine.
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In a medium bowl, whisk together the oats, flour, sugars, cinnamon, salt and almonds. Pour over the melted butter and stir until well combined.
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Scatter the oat mixture evenly over the fruit and then transfer to the preheated oven.
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Bake for 40-45 minutes until the crumble topping is golden brown and fruit mixture is bubbling.
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Let stand for 5-10 minutes before serving. Enjoy!
Notes
- See section above for ideas on how to adapt this recipe.
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