Blackberry, Nectarine & Raspberry Crumble Recipe!

Hello lovelies,

Now, I know this is a controversial one as we’ve had this conversation here on the blog before but… are crumbles a winter desert or can they be had in the summer too?

Well, being that I’m sharing this recipe today, it’s a telling sign that I’ve settled the debate in my head and quite frankly, I believe that crumbles are an ‘all year round’ pud! No arguments please.

Look, there are SO many amazing fruits which come into season when the summer hits that it’s a crime to not put them into a delicious crumble. Firstly, it’s offensive to the fruit but secondly and most importantly, it’s a criminal offence against our tastebuds. There’s no other way of saying this… IT HAS TO BE DONE!

The fruits I’ve used in todays recipe are a match made in heaven. It’s a different pairing of fruits for me but one I’ll for sure be using again and again, as combined, they are unbelievably good.

So if todays summer crumble has caught your eye and your liking the sound of it, then you know what to do. Get these fruit brought, put on your apron and get your bake on. Oh, and keep on scrolling as the recipes below.

Category: Sweet Treat / Desert

Servings: 4

Prep Time: 15 Minutes

Cook Time: 45-60 Minutes

Overall Time: 1Hour 15Minutes

Ingredients You’ll Need For Crumble Topping:

  • 120g Of Plain Flour
  • 50g Of Light Brown Sugar
  • 37g Of Granulated Sugar
  • 85g Of Salted Butter, Melted

Ingredients You’ll Need For Filling:

  • 4 Large Nectarines, Cut Into Slices
  • 1 Punnet Of Fresh Blackberries
  • 1 Punnet Of Fresh Raspberries
  • 50g Of Granulated Sugar
  • 1tbsp Of Cornflour
  • 0.5tsp Of Vanilla Extract

How To Make Crumble Topping:

  • Firstly, gather together your equipment and ingredients and preheat the oven to 200C / 180C Fan / Gas Mark 5.
  • Secondly, in a medium sized mixing bowl, mix together the 120g of plain flour, 50g of light brown sugar and 37g of granulated sugar until combined.
  • Next, add in the 85g of melted salted butter and using a fork, mix the dry ingredients with the melted butter until coarse crumbs form.
  • Then, set to one side.

How To Make Crumble Filling:

  • In a large mixing bowl, add the slices of nectarines, punnet of blackberries and raspberries, 50g of granulated sugar, 1tbsp of cornflour and 0.5tsp of vanilla extract and carefully mix together until combined.

How To Assemble The Crumble:

  • Evenly spread the filling across the bottom of a medium sized pyrex dish.
  • Now, using your hands, sprinkle the crumble topping evenly across the top of the fruit, making sure the fruit is fully covered.
  • Place the crumble into the oven and bake for around 45-60 minutes, until the topping is golden brown and the fruit is bubbling away nicely.
  • Finally, once baked, remove from the oven and serve warm.

That’s your Blackberry, Nectarine & Raspberry Crumble prepared and baked, ready for you to enjoy!


  • If you can’t get fresh fruit, you can use frozen blackberries and raspberries. Don’t defrost, just combine with the other ingredients frozen as it will defrost and bake whilst in the oven.

I have to say, I think pairing fruits together to make a crumble has to be up there with one of my favourite things to do when baking!

I just love that the options are endless and this summer crumble is defiantly a favourite of mine to date. *chefs kiss*.

Let me know in the comments below if you make this crumble yourself and if you do, what your thoughts are on it. Are you a summer crumble kinda person? Or do you believe they should be for winter baking only?

Sending you all tons of love & hugs as always,

Elle xo


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