Summer Berry Crumble

Summer Berry Crumble-Cobbler

When the thermostat rises and outdoor grilling season has reached its apex, one dessert genre still manages to coax us into the kitchen and to the oven— fruit crumbles and cobblers. Similar to one another in construction and composition, a cobbler tends to have a more biscuit-like topping, while a crumble is layered with a more streusel-like one. The below recipe marries the best of both, and we’ll leave it up to you to decide which it is. 

We love how the berries in this recipe meld perfectly with the Fourth of July season. Just serve it with a scoop of vanilla bean ice cream or a dollop of whipped cream on top, and your patriotic color palette as well as flavor-profile is complete! 

Summer Berry Crumble-Cobbler


2 cups all-purpose flour
¼ tsp himalayan salt
¾ tsp baking powder
½ cup sugar or coconut sugar
¾ cup cold unsalted butter
2 tsp vanilla extract
2 large egg yolks
1 tsp apple cider vinegar
For the berries:
1 cup blueberries
2 cups raspberries
1 cup blackberries
1 tsp lemon zest
2 tsp fresh squeezed lemon juice
⅓ cup sugar or coconut sugar
2 tsp cornstarch
¼ tsp nutmeg
1/2 tsp cinnamon, and to taste
1 pinch cayenne pepper


Pre-heat oven to 375 degrees. 

Combine the dry ingredients in a bowl and whisk to mix. Cut in butter with a pastry blender or your fingers.

Combine the vanilla, egg yolks, and vinegar, and drizzle it over the flour mixture. Stir with a fork until the liquid is mostly absorbed. Set aside. 

Rinse and drain the berries. In a separate bowl combine them with the lemon zest, juice, sugar, cornstarch, nutmeg, cinnamon, and cayenne. Toss to mix. 

Grease the bottom on a 2-quart baking dish and pour the berry mixture into the bottom. Scoop out dollops of dough and place on top of the berry mixture. Sprinkle the top with additional cinnamon. 

Bake for 40-45 minutes, or until the top is a beautiful golden brown. Let cool to room temperature, about 30 minutes, then serve. 

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