Jumbleberry Crumble Recipe

4.5 2 3
Jumbleberry Crumble Recipe
Jumbleberry Crumble Recipe photo by Taste of Home
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Jumbleberry Crumble Recipe

Read Reviews
4.5 2 3
Publisher Photo
A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 45 min.

Ingredients

  • 3 cups halved fresh strawberries
  • 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 packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • Vanilla ice cream or sweetened whipped cream, optional

Directions

In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes.
Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture.
Bake at 350° for 45-50 minutes or until filling is bubbly and topping is golden brown. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream. Yield: 6-8 servings.
Originally published as Jumbleberry Crumble in Simple & Delicious May/June 2007, p37

Nutritional Facts

1 piece: 290 calories, 8g fat (5g saturated fat), 20mg cholesterol, 84mg sodium, 54g carbohydrate (36g sugars, 4g fiber), 2g protein.

  • 3 cups halved fresh strawberries
  • 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 packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • Vanilla ice cream or sweetened whipped cream, optional
  1. In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes.
  2. Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture.
  3. Bake at 350° for 45-50 minutes or until filling is bubbly and topping is golden brown. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream. Yield: 6-8 servings.
Originally published as Jumbleberry Crumble in Simple & Delicious May/June 2007, p37

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Reviews forJumbleberry Crumble

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MY REVIEW
Troi User ID: 63638 170352
Reviewed Jul. 3, 2013

"The topping on this is my favorite. Feel free to substitute frozen fruit if needed or modify the quantities or types of berries ... just aim for the correct total amount. This doubles nicely, just bake a little longer. I frequently use blackberries in it instead of blueberries."

MY REVIEW
Deb Lae User ID: 5004346 151085
Reviewed Aug. 6, 2010

"This was simple to prepare - it baked while we ate supper and then we had warm dessert"

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