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Berry Crumble

Berry Crumble with Balsamic Glaze

Summer berries under a rich, crunchy topping. Adapted from Filippo Berio Company
Prep Time 20 mins
Cook Time 50 mins
Course Dessert
Cuisine Italian
Servings 6



  • 6 cups mixed berries (blueberries, strawberries, blackberries, etc.)
  • ¼ cup cornstarch
  • 2 tbsp. Balsamic glaze (purchase your favorite brand or make your own - see below)
  • ½ cup sugar
  • 2 tbsp. lemon juice


  • ½ cup extra virgin olive oil, EVOO
  • ½ cup flour (substitute almond flour or any GF flour)
  • 1 cup rolled oats
  • ½ cup chopped or sliced almonds
  • ½ cup chopped walnuts or pecans
  • 1 tsp. ground cinnamon
  • ¼ tsp. salt
  • 2 tbsp. balsamic glaze

Balsamic Glaze (make your own)

  • ½ cup balsamic vinegar
  • 3 tbsp. maple syrup (can substitue sugar, agave, molasses)


  • Preheat oven to 375° F. Prepare a 9-inch square baking dish with a thin coat of olive oil.


  • In a large bowl combine berries, balsamic glaze, sugar, cornstarch, and lemon juice. Spread in the bottom of baking dish.


  • Mix together oats, nuts, flour, cinnamon, salt. Mix in the olive oil and stir well to combine. Broadcast over berry filling.
  • Bake for 45 - 50 minutes @ 375° F until fruit is bubbly and topping is golden brown.
  • Cool for 1 hour. When ready to serve, drizzle 2 tbsp. of balsamic glaze over the topping.

To make your own balsamic glaze

  • In a small saucepan, add balsamic vinegar and maple syrup. Bring to a very gentle simmer and simmer for 20 minutes, stirring occasionally.
    Note: Some brands of balsamic vinegar are naturally thicker than others. Depending on which you use, vary the cooking time accordingly. the goal is to end up with a balsamic glaze that is the thickness of syrup that you can easily pour over the berry crumble.


Keyword balsamic glaze, berry crumble