Aunty Patsy’s Easy Berry Crumble

Everyone loves a crumble on a cold winter evening. This one won’t take long to whip up and impresses every time.

Serve with a good quality vanilla ice cream or double cream.


serves 4

  • 4/5 cup (120g) self raising flour
  • 1/2 cup caster sugar
  • 1 cup ground almond meal
  • 100g cold unsalted butter
  • 1kg fresh or frozen mixed berries (ie raspberries, strawberries, blackberries, blueberries)


  • Oven
  • 4 x oven proof ramekins or one large oven proof dish


  1. Pre-heat oven on 200 degrees Celsius.
  2. Chop butter into cubes (around 1cm)
  3. To make crumble combine flour, sugar, almond meal.
  4. Add butter to dry mix and rub in using fingertips until there is a bread crumb consistency. Taste topping and alter to taste (ie add slightly more sugar or almond meal but ensure you don’t dry out the topping too much).
  5. Divide berries evenly amongst the four ramekins.
  6. Top with crumble.
  7. Bake immediately for around 20 minutes or until crumble is golden and fruit is bubbling from underneath.
  8. Rest for 5 minutes before serving.
  9. Serve with ice cream and/or double cream.

Variations and notes

  • The topping can be prepared before time and refrigerated.
  • Add a kick by adding a splash of vodka or Cointreau to the berries and allow to marinate for 30 minutes before cooking.
  • Use gluten free flour in place of regular self raising flour if you need to make this dessert gluten free.