Walnut Berry Crumble

  • Yield 4 servings
  • Prep 5 mins
  • Cook 15 mins

For a change of pace, serve this fruity, nutty bake for breakfast instead of dessert.


The crumble goes nicely with vanilla ice cream or whipped cream.


5 1/2 cups mixed berries (fresh or frozen raspberries, blueberries, blackberries or red currants)
2 tablespoons sugar
1/4 teaspoon vanilla
1/2 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons butter, at room temperature


  1. Preheat oven to 375F.
  2. To prepare berries, toss berries together with sugar and vanilla until coated. Divide berries among 4 oven-safe bowls or ramekins of at least 2-cup capacity.
  3. To prepare topping, put walnuts, flour, sugar and butter in a medium bowl. With your fingertips or a fork, rub ingredients together until mixture looks crumbly. Sprinkle over berries; it will be a light topping. Bake 15 to 18 minutes, until berries are bubbling and topping is lightly browned. Cool slightly before serving.

Recipe courtesy of the California Walnut Board (walnut.org).



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