Jumbleberry Crumble

This down-home dessert is especially wonderful served warm or with a dollop of creamy whipped topping.


6 to 8 servings


3 cups halved fresh strawberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
2/3 cup granulated (white) 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


Preheat oven to 350°F (177°C). Grease a 11 x 7-inch baking dish with Pan Release or baking spray with flour.

In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into prepared 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 for 45 to 50 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Preparation Time: 10 minutes + standing
Bake Time: 45 minutes

Nutritional Information

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

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map