At Home: Summer Berry Crumble

14 Jun

Summer berry crumble

Last weekend we had a bit of an early Father’s Day barbecue for our dads. On the menu: Cheese, crackers and olives to start, a salad (made mostly with stuff that my dad grew in his garden… yeah.. he already has produce growing!) with a smoked balsamic vinegarette, grilled tarragon chicken, grilled Asian-marinated salmon on dill quinoa, and a summer berry crumble for dessert.

I chose the crumble because it’s easy to make and it seemed fitting to serve something summery and fruity after a barbecue. It’s not fussy at all, and because it was hot out and I didn’t want to turn on the oven, I popped it in our toaster oven (which has a convection setting) to bake. You could probably also bake this on your barbecue by placing it on the side of the grill without heat and turning the ther side to medium-high and closing the lid, but that’s a bit unpredictable and I wasn’t about to experiment with it before having company over. I have successfully baked cupcakes that way, though!

Summer berries

I didn’t really use a recipe for the filling, but here’s a rough estimate of ingredients for you:

  • 8 cups of berries, washed and cut (if necessary). I used blueberries, blackberries, strawberries, raspberries and some rhubarb.
  • 1/4 cup of sugar
  • 1/2 cup of flour

For the crumble topping:

  • 6 Tbsp very cold butter
  • 1/4 cup of sugar
  • 1/3 cup of maple syrup
  • 1 cup of flour


  1. Make sure that the berries are fairly dry, then mix with the sugar and the flour. Spoon into a baking dish (I used a 6×6 square Pyrex dish but you could also use a pie dish).
  2. In another bowl, break up the flour and butter using your fingertips or a pastry cutter until the butter is in pea-size pieces. Add the remaining ingredients and mix until the crumble takes on the texture of wet sand (add 1 tbsp of water if the dough is a little dry).
  3. Pour crumble topping over the berry filling.
  4. Bake at 400F for 35-45 minutes, or until the filling is bubbling and the topping is browned.

If you’re serving this after a barbecue dinner, you can do what I did and warm it up by placing it in the barbecue after the burners have been turned off. My guests were very impressed by my inginuity!


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