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Bumbleberry Crisp

Bumbleberry Crisp

Bumbleberry Crisp
Butter or spray a 13 X 9 pan - Bake at 350 about 1 hour
Serves 8 to 10

Recipe from:  “Poole’s: Recipes and Stories from a Modern Diner”


This recipe works great with both regular ingredients or by substituting gluten free ingredients which I do for my family! 

I will cut this recipe in half for me and bake it in an 8 X 8 pan or pie dish.   

If I don’t I’ll eat the 13 X 9 pan ALL BY MYSELF!!!

Ingredients For Filling:

1 cup granulated sugar 

1 vanilla bean, split and scraped, seeds only (save the pod for another use)

(I will substitute 1 Teaspoon of Pure Vanilla Extract for the vanilla bean.)

1/4 cup cornstarch

1/4 teaspoon sea salt

3 cups of blackberries (about 2 6-oz containers)

2 cups of blueberries (about 1 pint)

3 cups of raspberries (about 3 6-oz containers)


Ingredients For Streusel:

1 cup all purpose flour 

(I substituted 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)

1/2 packed light brown sugar

3/4 cup rolled oats

(I substituted Bob’s Red Mill Gluten Free Rolled Oats)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon sea salt

1/2 cup COLD butter cut into 1/2 cubes

1/2 teaspoon ground cinnamon


Preheat oven to 350 degrees.

Use non stick spray or butter to grease a 13 X 9 pan….set aside.


To make the filling:

In a small bowl, combine the granulated sugar with the seeds from the vanilla bean, using your fingers to disperse the seeds into the sugar (or add 1 teaspoon of pure vanilla extract.)  Add the cornstarch and salt and whisk to break up any lumps.  Place the berries in a large bowl.  Add the sugar mixture and toss to coat.  Set aside for at least 30 minutes or up to overnight.


To make the streusel:

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, rolled oats, baking soda, baking powder, salt, butter and cinnamon.  Mix on medium speed until uniform pea-size pieces form.  Do not over mix or you’ll end up with shortbread dough.  Set aside until ready to bake the crisp.


After the berries have set for about 30 minutes pour the mixture into the prepared pan and place the streusel over the top.  Bake the crisp until golden brown and bubbly, about 1 hour. 


Let crisp set 10/15 minutes before eating.  

Can serve plain or with vanilla ice cream or whipped cream on top!

You can experiment with other berries/fruits.

You can add 1/2 cup chopped pecans or sliced almonds to the streusel topping.

NOTE:  The Streusel is delicious on its own.  

You can bake it like granola on a baking sheet.

To bake the Streusel on its own, arrange it in an even layer on a baking sheet.  Bake at 350 for 12 to 15 minutes, stirring occasionally until golden brown.


It’s amazing sprinkled over ice cream or fruit salad.  

It keeps for 1 week in a resealable plastic bag on the counter or up to 1 month in the freezer.



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