Wild Berry and Pecan Breakfast Crumble

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 cups fresh blackberries
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 1/3 cup granulated sugar
• 3 tbsp pure maple syrup
• 2 tbsp fresh lemon juice
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon + pinch nutmeg + pinch salt
• 1 cup rolled oats
• 3/4 cup chopped pecans
• 3/4 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/4 cup granulated sugar
• 3/4 tsp ground cinnamon
• 1/4 tsp fine salt
• 1/2 cup cold unsalted butter, cubed
• 1 tsp vanilla extract (optional)
• Greek yogurt or cream and extra maple syrup, for serving

Do This

• 1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish or 9-inch oven-safe skillet.
• 2. Toss berries with 1/3 cup sugar, 3 tbsp maple syrup, lemon juice, cornstarch, 1 tsp vanilla, 1/2 tsp cinnamon, nutmeg, and a pinch of salt. Spread in dish.
• 3. In another bowl, mix oats, pecans, flour, brown sugar, 1/4 cup sugar, 3/4 tsp cinnamon, and 1/4 tsp salt.
• 4. Cut in cold butter with your fingers or a pastry cutter until the mixture forms moist, clumpy crumbs. Stir in vanilla if using.
• 5. Sprinkle crumble evenly over the berry mixture. Place dish on a rimmed baking sheet.
• 6. Bake 30–35 minutes, until the topping is deep golden and berries are bubbling. Cool 10–15 minutes, then serve warm with yogurt or cream.

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Why You’ll Love This Recipe

• It tastes like a walk through a wild berry patch: juicy blackberries, blueberries, and raspberries in every bite.
• The toasted pecan-oat topping is crunchy, buttery, and just sweet enough for breakfast.
• Easy to make with basic pantry ingredients and one baking dish.
• Equally at home on a cozy weekend brunch table or as a relaxed dessert with friends.

Grocery List

• Produce: Fresh blackberries, fresh blueberries, fresh raspberries, lemon.
• Dairy: Unsalted butter, Greek yogurt or cream (for serving).
• Pantry: Rolled oats, pecans, all-purpose flour, granulated sugar, light brown sugar, pure maple syrup, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, fine sea salt, nonstick spray or a little extra butter for greasing the pan.

Full Ingredients

Wild Berry Filling

• 2 cups fresh blackberries (about 280 g)
• 2 cups fresh blueberries (about 300 g)
• 2 cups fresh raspberries (about 250 g)
• 1/3 cup (65 g) granulated sugar
• 3 tbsp (45 ml) pure maple syrup
• 2 tbsp (30 ml) fresh lemon juice
• 3 tbsp (24 g) cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch ground nutmeg
• Pinch fine sea salt

Pecan-Oat Crumble Topping

• 1 cup (100 g) old-fashioned rolled oats
• 3/4 cup (90 g) pecan halves, coarsely chopped
• 3/4 cup (95 g) all-purpose flour
• 1/3 cup (70 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 3/4 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup (113 g) cold unsalted butter, cut into small cubes
• 1 tsp vanilla extract (optional but recommended)

For Serving (Optional but Delicious)

• Plain or vanilla Greek yogurt, or pouring cream
• Extra maple syrup for drizzling

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Preheat your oven to 375°F (190°C) with a rack in the center. Lightly grease an 8-inch square baking dish, a similar 2-quart baking dish, or a 9-inch oven-safe skillet (cast iron works wonderfully) with a little butter or nonstick spray. This helps keep the berries from sticking and makes serving easier.

Step 2: Mix the wild berry filling

In a large mixing bowl, gently combine the blackberries, blueberries, and raspberries. Sprinkle over the 1/3 cup granulated sugar, then add the maple syrup, lemon juice, cornstarch, vanilla, 1/2 tsp cinnamon, nutmeg, and a pinch of salt.

Use a large spoon or spatula to toss very gently until the berries are evenly coated and no dry cornstarch remains. Try not to mash the raspberries too much; a few broken berries are fine, but keeping some whole gives the crumble nice texture.

Pour the berry mixture into your prepared baking dish, scraping out any syrupy juices from the bowl. Spread into an even layer so it bakes uniformly.

Step 3: Make the pecan-oat crumble topping

In a medium bowl, add the oats, chopped pecans, flour, brown sugar, 1/4 cup granulated sugar, 3/4 tsp cinnamon, and 1/4 tsp salt. Stir with a fork or whisk until everything is evenly combined and there are no lumps of sugar.

Add the cold butter cubes to the dry mixture. Using your fingertips, a pastry cutter, or two butter knives, cut the butter into the mixture until it resembles coarse crumbs with some larger, pea-sized pieces of butter still visible. This takes a few minutes; work quickly so the butter stays cold.

If using, drizzle in the vanilla extract and toss lightly to distribute. When you squeeze a handful of the topping, it should clump together; when you drop it, it should break into chunky crumbs. That rustic, clumpy texture is what gives the crumble its hearty crunch.

Step 4: Blanket the berries with topping

Take handfuls of the pecan-oat mixture and gently sprinkle it evenly over the berry filling. For extra texture, squeeze some of it into larger clumps before scattering them across the top. Aim to cover most of the berries, but let a few spots of fruit peek through for a beautiful, rustic look.

Set the filled baking dish on a rimmed baking sheet. This catches any juices that may bubble over and makes it easier to move in and out of the oven.

Step 5: Bake until golden and bubbling

Slide the baking sheet with the dish into the preheated oven. Bake for 30–35 minutes, or until the topping is a deep golden brown, the pecans smell toasty, and the berry juices are bubbling thickly around the edges.

If you notice the topping browning too quickly before the filling is bubbling, tent the dish loosely with a piece of foil for the last 5–10 minutes of baking. The crumble is done when the center is hot and the juices have visibly thickened.

Step 6: Cool briefly and serve warm

Remove the crumble from the oven and place the dish on a wire rack. Let it cool for at least 10–15 minutes. This short rest allows the juices to thicken so each serving has a lush, jammy berry layer instead of being runny.

Serve the crumble warm, scooped into bowls. For a breakfast-style version, top with a generous spoonful of Greek yogurt and a light drizzle of maple syrup. For a more dessert-like treat, you can add a splash of cream or a scoop of vanilla yogurt or ice cream.

Pro Tips

• Keep the butter cold: Cold butter is key to a crisp, craggy topping. If your kitchen is warm, pop the topping in the fridge for 10 minutes before baking.
• Use frozen berries if needed: You can substitute frozen berries (no need to thaw). Add 1 extra tablespoon of cornstarch to the filling to handle the extra juice, and add 5–10 minutes to the bake time if needed.
• Taste your berries: If your berries are very tart, add an extra 1–2 tablespoons of sugar or maple syrup to the filling. If they are very sweet, you can reduce the sugar slightly.
• Toastier pecans: For an even deeper, woodsy flavor, lightly toast the pecans in a dry skillet for 3–4 minutes before chopping and adding to the topping.
• Double it for a crowd: For a larger group, double all ingredients and bake in a 9×13-inch pan. The bake time may increase by 5–10 minutes.

Variations

• Apple-berry forest crumble: Replace 2 cups of berries with 2 cups peeled, diced apples. Add an extra pinch of nutmeg to lean into a cozy, autumnal flavor.
• Gluten-friendly option: Use certified gluten-free oats and swap the all-purpose flour for an equal amount of almond flour or a 1:1 gluten-free baking blend.
• Slightly lighter breakfast version: Reduce the brown sugar in the topping to 1/4 cup and the granulated sugar in the filling to 1/4 cup. The maple and berries still keep it pleasantly sweet.

Storage & Make-Ahead

Let the crumble cool completely, then cover the dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave for 30–45 seconds, or warm the whole dish in a 325°F (165°C) oven for about 15–20 minutes.

To make ahead, you can assemble the topping a day in advance and keep it chilled in the refrigerator. Prep the berry filling just before baking for best texture. You can also freeze the fully baked, cooled crumble (well wrapped) for up to 2 months; thaw overnight in the fridge and reheat in the oven until warmed through and crisp on top.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without yogurt or cream): about 500 calories, 7 g protein, 62 g carbohydrates, 7 g fiber, 26 g fat (about 10 g saturated), and roughly 30 g sugars. These numbers will vary based on exact ingredients and toppings used.