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Frozen berry crumble in a pie dish.
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5 from 9 votes

Easy Frozen Berry Crumble

An easy frozen berry crumble recipe made with a bag of frozen mixed berries and topped with a sweet and buttery oat crumble!
Course Dessert
Cuisine British
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 6
Calories 463kcal
Author Beth Sachs

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Equipment

Ingredients

For the berry filling

  • 750 g Frozen Mixed Berries
  • 2 tablespoon Ground Almonds
  • 2 tablespoon Light Brown Sugar
  • ½ teaspoon Orange Zest

For the crumble

  • 125 g Plain Flour
  • 125 g Rolled Oats
  • 150 g Light Brown Sugar
  • 125 g Butter melted

Instructions

  • Preheat the oven to 200°c (180 fan/ Gas 6).
  • Sprinkle the ground almonds into the bottom of a medium pie dish.
    2 tablespoon Ground Almonds
  • Top with the frozen berries, light brown sugar, and orange zest and give it all a mix.
    750 g Frozen Mixed Berries, ½ teaspoon Orange Zest, 2 tablespoon Light Brown Sugar
  •  Pour the melted butter over the plain flour, oats, and brown sugar for the crumble topping and mix together with a metal spoon until you get small crumbly clusters form.
    125 g Plain Flour, 125 g Rolled Oats, 125 g Butter, 150 g Light Brown Sugar

Notes

Top Tips:
  • Make sure the melted butter has cooled slightly before mixing it with the dry crumble ingredients.
  • Make up the crumble topping ahead of time and store it in the freezer ready to pull out at a moment's notice.
  • For extra sweetness, sprinkle a tablespoon of demerara sugar over the crumble before baking.
 
Variations:
  • Use fresh berries instead of frozen berries. Raspberries, blueberries, blackberries, blackcurrants, and strawberries all work well.
  • Make the crumble vegan-friendly and replace the butter with a dairy-free alternative.
  • Swap the orange zest for lemon zest or ground cinnamon.
  • Add a handful of desiccated coconut to the crumble topping for extra flavour.
  • Incorporate chopped nuts (walnuts or pecan nuts would work well) into the crumble topping for extra crunch.
  • Make the crumble in individual ramekins rather than one pie dish. You'll need 6 small oven-proof dishes.
 
Storage:
Store - Leftover crumble can be stored in an airtight container in the fridge for up to 3 days.
Reheat - Microwave on high until hot. Allow the crumble to cool slightly before serving.
Freeze - Place leftovers in a freezer-safe container and freeze for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 463kcal | Carbohydrates: 80g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 219mg | Fiber: 6g | Sugar: 39g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 3mg
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