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Jumbleberry Crumble

A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania
  • Total Time
    Prep: 10 min. + standing Bake: 45 min.
  • Makes
    8 servings


  • 3 cups halved fresh strawberries
  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blueberries
  • 2/3 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • Optional: Vanilla ice cream or sweetened whipped cream


  • In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes.
  • Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture.
  • Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.
Nutrition Facts
1 piece: 290 calories, 8g fat (5g saturated fat), 20mg cholesterol, 84mg sodium, 54g carbohydrate (36g sugars, 4g fiber), 2g protein.

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Average Rating:
  • adamsme47
    Mar 13, 2020

    did not have raspberries so increased other fruit, not to my liking, very sweet, 2nd day very juicy.

  • Gloria
    Jun 23, 2019

    No comment left

  • _nlfPA
    Jul 12, 2018

    Such a wonderful combination of berries. It makes a delicious dessert and my family loves it.

  • sokolova
    Jul 2, 2018

    No comment left

  • SJ0718
    Jun 28, 2018

    Berry, berry good!

  • Troi
    Jul 3, 2013

    The topping on this is my favorite. Feel free to substitute frozen fruit if needed or modify the quantities or types of berries ... just aim for the correct total amount. This doubles nicely, just bake a little longer. I frequently use blackberries in it instead of blueberries.

  • Deb Lae
    Aug 6, 2010

    This was simple to prepare - it baked while we ate supper and then we had warm dessert

  • wiscook
    May 5, 2009

    No comment left