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Mixed Berry Buckwheat Crumble


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Rate this recipe 4.4/5 (8 Votes)


  • 1 pt. blackberries
  • 1 pt. blueberries
  • 1 pt. cherries, pitted
  • 1 c. light brown sugar
  • Zest of one lemon
  • Juice of one half lemon
  • 4 Tbsp. cornstarch
  • 1/2 tsp. allspice
  • 1/2 tsp. cinnamon
  • 3/4 c. buckwheat flour
  • 3/4 c. old-fashioned rolled oats
  • 3/4 c. crushed almonds
  • 1/4 c. flax seeds
  • 1/4 tsp. salt
  • 1 1/2 sticks chilled butter, plus 2 Tbsp., cubed


Adapted from


Step 1

1. Combine fruit in casserole dish or cake pan with 1/2 c. brown sugar, cornstarch, lemon zest and spices. Squeeze the juice of one half lemon over the fruit and 2 Tbsp. butter to dot evenly over top.

2. Combine flour, oats, almonds, flax seeds, salt and remaining brown sugar in a medium bowl. Add the remaining butter to the mixture and mix with hands to form even crumb mixture.

3. Add crumbs to top of fruit mixture. Bake at 375º for 35-40 minutes, until crumbs are golden and berries are bubbling.

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