Triple Berry Crumble. Delicious summertime dessert!!

I had some fruit in my freezer I wanted to use, and decided to make individual fruit pies.  However, I really wasn’t in the mood to fuss with pie crust, so them my next thought was: make a cobbler.  But again, didn’t want to deal with crust.  So, I settled on a “crumble”.  Now, with most crumbles, there is only the crumb topping on the top of the dish.  In this recipe I decided to put some of the crumble underneath the fruit as well to make it a sort of crumble-berry-sandwich thingy.

Full disclosure: while you definitely CAN make this recipe sugar free by using splenda brown sugar mix, I did not have any, and really don’t use splenda products anymore, so I used organic light brown sugar.  That is why it is low sugar, and not sugar free.  The recipe calls for 1/4 cup of brown sugar and that is spread between 6 crumbles, so the amount of sugar in each individual crumble is low.

Additionally, I ALWAYS use white whole wheat flour when I bake, so it keeps the white flour taste but has whole grain goodness instead.  Nobody can tell, and my baked goods are usually scarfed right up, so in my opinion using white whole wheat as opposed to white makes no difference in taste.  It will change the color of baked goods, making them a bit more brown, so do keep that in mind if you choose to make this substitution in your own baked goods.

Also, I used the triple berries in 4 of the ramekins, and in 2 of them I put frozen peaches and blueberries.


1.5 cup blackberries

1.5 cup raspberries

1.5 cup strawberries

2 tbsp Truvia baking blend

1 cup white whole wheat flour

1 cup uncooked oatmeal

1/4 cup firmly packed light brown sugar  (can use less according to taste)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3 tablespoons butter

Preheat oven to 350.  Place berries (if using frozen thaw and drain them first) in a large bowl and sprinkle Truvia baking blend on them.  Mix and set aside. In a separate bowl combine flour, oatmeal, cinnamon, sugar and nutmeg.  Cut the cold butter into quarters. Using a pastry cutter cut in the butter until mixture is crumbly. Place some of the crumble in bottom of ramekin, place some fruit on top and top with more crumble. Bake in preheated oven for 30-40 minutes until fruit is bubbly and topping is golden brown.

Options:  If you want to bake in a 9×13 pan you can put fruit in and put all the crumble on top, or you can divide the crumble and do half on bottom and half on top.  Part of the fun of baking (in my opinion) is the experimentation.  Play around with it and find what works and tastes best to you!


Berry crumbles about to go into the oven
Triple berry (raspberry, blackberry, strawberry)
Triple berry (raspberry, blackberry, strawberry)


Blueberry, peach crisp
Blueberry, peach crumble
Blueberry/peach crisp
Blueberry/peach crumble


These tasted very fresh and delicious.  Super easy to make, and a nice light dessert.  You could top with whipped cream or ice cream if you like, but I preferred the fruit taste.  A bit tart, and summery!!

One of the things I liked about this recipe is that it was really just fruit and a bit of sweetener in the filling.  No corn starch, or pectin was used.  The next time I make this I will use fresh fruit, as I think it would have been a bit “juicier” with fresh as opposed to frozen.  Or if using frozen, pour some of the juices over the fruit before the final crisp topping.

Enjoy this delicious summertime treat!!

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