This double berry crumble is a healthy berry crisp packed with blueberries and cherries. It’s the perfect, no-fuss summer dessert. You can even use frozen berries to make it!
Thump. Bam. Boom.
The sky in my neighborhood looked like a Christmas tree, full of every color you can imagine.
I enjoyed the free fireworks show, listened to music and ate summery desserts (AKA this berry crumble).
Whether it’s the 4th of July, a summer BBQ or the dead of winter this double berry crumble will give you all the feels!
Why are crumbles the BEST desserts to bake?
So it’s no secret around here, baking is not my favorite…I’ve just never enjoyed precise measurements.
My favorite thing about cooking is that it’s so flexible. If you’re missing an ingredient, you can easily swap it out for something else.
Unlike baking cakes though, fruit cobblers, berry crisps and this berry crumble are the few desserts you can completely improvise with.
So what other fruit can you use?
Speaking of improvisation, you can get super crafty with this berry crumble.
Don’t see your favorite berries or fruits in this recipe? Just change them out for ones you like more.
This double berry crumble recipe uses cherries and blueberries but you can swap them for:
- All blueberries (sorry cherries!)
- All dark sweet cherries (sorry blueberries!)
- Peaches or apricots
- Apples, like in this Apple Cobbler with Oat Topping recipe
Tip: I wouldn’t recommend doing all raspberries or other types of cherries (aside from the dark sweet variety) because your berry crumble will be too tart. You can instead mix tart berries with sweeter fruit for better balance (i.e. raspberries and mangoes).
You can enjoy the double berry crumble as is or you can top it with something creamy.
I decided to top mine with a dollop of homemade coconut milk yogurt, but you could also do whipped cream, coconut cream (get the recipe here) or ice cream.
How to make this berry crumble healthier
If you’re trying not to eat too many desserts I hear you. But sometimes you still want to satisfy your sweet tooth right?
By making a couple of healthy swaps, you can get the best of both worlds.
And I promise they don’t alter the taste; it’ll definitely still taste like dessert!
Here are some changes you can make for a healthy berry crisp or really for any other desserts you’d like to clean up.
- Sugar —> Maple syrup or honey
- White flour —> White wheat flour
- Butter or shortening —> Coconut oil
If you’re new to making healthy swaps or substitutions in your recipes, check out this handy guide, How to Make Healthy Food Swaps That Actually Taste Good!
- 1 1/2 cups blueberries I used Wyman's brand frozen blueberries, they're from Maine, so they're small and super sweet
- 3/4 cup dark sweet cherries, chopped in quarters You can use fresh or frozen berries. If you use fresh be sure to remove the cherry pits
- 1 1/12 tbs maple syrup
- 2 tsp cornstarch
- 1/3 cup white wheat flour
- 1/3 cup rolled or old fashioned oats I wouldn't recommend using quick oats because they don't provide the right texture
- 2 tbs coconut oil
- 1/4 tsp salt
- 1/8 tsp cinammon
- 1/8 tsp ground ginger
- zest 1 lemon zest only, no juice
- 1 1/2 tbs maple syrup
- Preheat the oven to 375 degrees.
For the filling:
- In a large bowl combine berries, maple syrup and salt. Let sit for 1-2 minutes for the juices to release from the berries. Sprinkle them with cornstarch and gently toss until it's evenly incorporated (no white lumps visible).
For the crumble topping:
- Add all of the crumble topping ingredients to a separate bowl. Use your hands or a spatula to mix everything together. The topping should me a sticky consistency, like cookie dough.
- Scoop the berry filling into your ramekins or other ceramic/glass dishes. Top with equal amounts of the crumble in an even layer.
- Bake the crumbles for 15-20 minutes until golden brown on the top. Enjoy!
- If you’ve never zested a lemon before, check out this guide, How to Zest a Lemon 3 Easy Ways from Taste of Home.
- The recipe fills 2 small ramekins as dessert for two, but you can use the converter tool in the recipe itself to change quantities.
- You can opt to make this in one big dish instead of smaller ramekins. I’d recommend changing the quantity to 6 or 8 servings for a 9 inch pie dish (depending on how deep the dish is).
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.