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Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.

Source: Everyday Food, June 2008
Total Time Prep Yield



Cook's Notes

While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.

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How would you rate this recipe?
  • GBGrandma
    19 JUN, 2008
    The directions to add salt are not consistent with the ingredient list.
    • ishaolinma4928149
      11 DEC, 2018
      It says 1/2 teaspoon of salt in the ingredient list.
  • Anna gotuje
    10 FEB, 2014
    Can I use frozen blueberrys for this recipe ?
  • MinaJean
    25 JAN, 2014
    I have used this recipe several times with several different berries. My family loves it!!
  • GrandmaRita
    23 AUG, 2013
    Yeah! Printing success! Sorry I'm computer impaired!
  • GrandmaRita
    23 AUG, 2013
    Help please! I still don't have a "Print" icon anywhere and the recipe will print on 6 pages. Please email me directions. Thank you!!
  • iloveredhair
    28 JUN, 2012
    question....approx how many cups of blackberries does this recipe take? i just bought some from the farmers market and they are loose, not in containers. i'm assuming the 5 oz is related to weight and i don't know how to weigh them.
  • foxgroves
    12 JUN, 2012
    This was so easy to make and one of the best desserts ever. I used Fleur de Sel in the crumbly top and it's PERFECT. Warning: these are too addictive!!
  • a111
    21 MAY, 2012
    Really good. Everyone loved it! Have made this several times now, and the kids request it.
  • OliviaClements
    25 SEP, 2011
    So easy and it got rave reviews from all who consumed it. I was impressed the crumble stayed crunchy overnight. Really yum and I will be making it again for sure.
  • sueh617
    14 JUL, 2011
    So quick, easy and delicious! I will definitely make this again using fruits of the season. I have made the Rhubarb Crumb, which is the exact cake and crumb topping ingredients, difference being the fruit, sweetener and thickener. The Rhubarb recipe is a bit easier to follow while cooking, in my opinion, as the crumb topping ingredients are listed separately from the cake ingredients. I like baking but don't like doing division at the same time!

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