Triple Berry Crumble (with Lemon, Mint & Coconut)

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This Triple Berry Crumble is one of my favorite, quick and healthy dessert recipes. It's a simple recipe that can be thrown together last minute for a potluck or gathering.

And it's the perfect easy recipe if you are charged with bringing dessert but are short on time. This version is also a little different than your typical berry crumble. But rest assured, it's also kid tested and has their seal of approval. And believe me, they are a tough crowd!

But what's the difference between a crumble and a crisp, you ask?

The Difference between Crumbles & Crisps

Since you are wondering....the difference between crumbles and crisps is really nothing. The original difference between crisps and crumbles was that crisps would contain oats and crumbles would not. However, nowadays, they have basically morphed into the same thing and crumble and crisp are often used interchangeably.

Now crumbles have been popularized in North America and are often associated with the deep south (United States.) The crisp, with the addition of the oats, is simply the Americanized version of a crumble.

And for your information: crumbles and crisps have a streusel-like topping, while cobblers have a biscuit topping.

The crumble has British roots and was promoted, along with cobblers, by the Ministry of Food during the Second World war, as they are filling, yet require less butter than a traditional pastry and can be made with margarine.

Triple Berry Crisp or Crumble -it's the same thing

So, whether you eat crumble or crisp these days, you're pretty much getting the same dish. My crumble has oats, so if we were to get really picky, it's technically a berry crisp (the Americanized version of the crumble). But that's really inconsequential because it's the same thing, it's delicious and that's all you really need to worry about!

Mixed Berry Crumble

This quick, easy and healthy Mixed Berry Crumble is made with frozen mixed berries, so it's great for a last minute dessert because it uses ingredients you already have on hand (like butter, frozen berries and oats)! The addition of coconut, fresh mint and lemon make it unique and fresh tasting!

Berry Crumble

I make this berry crumble when I need something fast and simple and don't even have time to go to the grocery store. This is made with staples that most people have on hand, like butter, oats and frozen berries. But I wanted a crumble that was a little different than the usual so I spiked this crumble recipe with some fresh mint and lemon zest, as it gives it a nice fresh, unique taste. I have started growing mint, so I don't even have to go to the grocery store for that! But if you don't have any, it really is worth the trip to the grocery store. And mint tends to last longer than other fresh herbs, in my experience. Then I added some unsweetened coconut to the topping - this gives it a really nice flavor boost!

Baking hack for butter

I also use grated butter in my streusel topping, as I'm not a fan of cutting in butter and it's so much easier to work with. If you FREEZE your butter and grate it into the recipe with a cheese grater, it's much easier and less messy than using a pastry cutter! This discovery was seriously life-altering for me 🙂

So, if you are not up for something overly involved, looking for a frozen mixed berry dessert recipe and need a delicious, quick and comforting dessert, then give this Healthy Berry Crisp Recipe a try.

And if you are looking for additional easy, make-ahead and delicious potluck desserts, check out this recipe!

No Bake Black Forest Tiramisu

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5 from 5 votes

Triple Berry Crumble

This quick, easy and healthy Triple Mixed Berry Crumble is made with frozen mixed berries, so it's great for a last minute dessert because it uses ingredients you already have on hand (like butter, frozen berries and oats)! The addition of coconut, fresh mint and lemon make it unique and fresh tasting!

Course Dessert

Cuisine North American

Keyword berry, crisp, crumble, mixed

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 servings

Calories 304kcal

Author Adapted from Angie Ketterman's "Berry Crumble", via The Food Network

Cook ModePrevent your screen from going dark

Ingredients

• ½ cup all-purpose flour
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 tsp ground cinnamon
• 1 pinch salt
• ½ cup oats
• ⅓ cup unsweetened coconut
• 6 tbsp cold butter cut into small pieces
• 4 cups frozen mixed berries defrosted and drained
• ⅓ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp fresh mint
• 1 tsp lemon zest

Garnish:

• whipped cream (I use the spray can)  and cinnamon or vanilla ice cream
• fresh mint
• cinnamon sprinkles

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F. Spray a casserole dish with non-stick spray
• Defrost berries.
• Crumble topping: In a large bowl combine flour, brown sugar, ¼ cup white granulated sugar, coconut, cinnamon, salt and oats.
• Using a pastry blender (or see Terri's tip in post for easy grating method), a fork or your hands, cut in butter (keep cold until ready to use.) Set aside
• In a large bowl combine berries, ⅓ cup white granulated sugar, cornstarch, lemon zest and fresh mint ; toss to coat. Add berry mixture to casserole dish.Top with crumble topping.
• Bake until top is golden and fruit is bubbly, about 35 minutes.
• Serve warm and garnish with ice cream or whipped cream and sprinkles of cinnamon and/or cinnamon sticks and fresh mint!

Notes

Nutrition Facts

Triple Berry Crumble

Amount Per Serving

Calories 304 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Cholesterol 22mg7%

Sodium 82mg4%

Potassium 106mg3%

Carbohydrates 49g16%

Fiber 3g13%

Sugar 34g38%

Protein 2g4%

Vitamin A 300IU6%

Vitamin C 2.2mg3%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

 

Nutrition

Calories: 304kcal | Carbohydrates: 49g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 82mg | Potassium: 106mg | Fiber: 3g | Sugar: 34g | Vitamin A: 300IU | Vitamin C: 2.2mg | Calcium: 26mg | Iron: 1mg

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This recipe is part of The Country Cook's Weekend Potluck!