Triple the fruit and double the crumble! This recipe features three types of berries, as well as a double dose of the crumble topping that we all love.
Just baked this crumble. I used frozen winter fruit and berries. It was very tasty but the crumble was very thick and not crumbly. I will make again but will use 300g of butter and not 350g. I had to add more porridge oats to give the right consistency. The family enjoyed it though. - 03 Oct 2014
One of my go to crumbles now! Love this recipe! I did cut on the butter a bit and next time I'll try adding some nuts to the crumble mixture... Has anybody tried it with a different flour (almond, for example) for a gluten-free alternative? - 25 Jul 2017
i've made lots of mixed-fruit crisps over the years, and tried this recipe because of the new and interesting way to layer the fruit between crisp on the bottom and crisp sprinkled on top. a great idea, and it really mixed the flavors throughout. a couple of changes i made to the recipe, however --- i used a combo of fresh peaches and blueberries because that's what i had on hand. i did not add sugar to the fruit as it says to do in step 2; seemed unnecessary and it worked fine without. also - 1 1/2 cups of butter?!?! insane - i used half of that amount and it still was buttery and crumbly. i'll make it again for sure. - 06 Jul 2004 (Review from Allrecipes US | Canada)