How to Make Thimbleberry Crumble

This thimbleberry crumble recipe is the perfect way to showcase the unique flavor of these rare, ruby-red berries. With a buttery, golden topping made from flour, sugar, and butter, this dessert lets the thimbleberries shine.

Whether you’re lucky enough to pick them fresh in season or have frozen berries tucked away, this crumble comes together in minutes and bakes into a bubbling, sweet-tart treat. Serve it warm with vanilla ice cream or a dollop of fresh whipped cream for a truly unforgettable dessert.

For more cozy, from-scratch treats, explore my Desserts from Scratch collection.

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Thimbleberry Picking Traditions

Every year, around the last week of July or the first week of August, my family visits Upper Michigan. Being the baking and canning girl that I am, one of the things I love most about visiting during this time is the ripening thimbleberries.

My husband grew up eating fresh thimbleberries and thimbleberry jam when he visited in the summer. Now our kids will do the same, with some added recipes, like this one! I hope you enjoy it as much as we did!

Quick Summary Instructions

• Step 1: Make the crumble and thimbleberry filling
• Step 2: Press 1/2 of the crumble on the bottom of a dish.
• Step 3: Add thimbleberry filling to the crust. Top with the rest of the crumble.
• Step 4: Bake, cool, and enjoy!

Ingredients & Supplies You’ll Need

Aside from the thimbleberries, this recipe is made up of just a few simple ingredients that you probably already have. If you are lucky enough to get your hands on the thimbleberries, be sure to make this before they’re gone until next year.

Ingredients

For the Crumble

• 2/3 cup sugar – Sweetens and helps the topping brown beautifully.
• 2 cups flour – Gives structure to the crumble topping.
• 3/4 tsp baking powder – Adds a slight lift for a lighter texture.
• 1/4 tsp salt – Balances flavors and enhances the sweetness.
• 1 egg – Binds the crumble mixture together.
• 2/3 cup butter, room temperature – Creates a rich, crisp, golden topping.

Thimbleberry Filling

• 4.5 cups thimbleberries – Provide a tart, raspberry-like flavor and vibrant color.
• 2/3 cup sugar – Balances the berries’ tang and adds sweetness.
• 1 tbsp cornstarch (2 tbsp cornstarch if using thawed berries) – Thickens the filling so it’s not runny.
• 1 tsp vanilla extract – Adds warmth and depth to the berry flavor.

Handy Tools and Supplies

• Pastry Blender – Helps cut the butter into the dry ingredients for a perfect crumb texture.
• Measuring Cups and Spoons – Ensures accurate ingredient amounts for consistent results.
• 7×11 Pyrex Baking Dish – The ideal size for even baking and thick layers of crumble and filling.

Step-by-Step Instructions

Preheat the oven to 375º and grease a 7×11 (medium-sized rectangle) dish. I like using the smaller rectangular Pyrex dish.

In a medium bowl, make the crumble by mixing together flour, sugar, baking powder, and salt. Add in room temperature butter and egg. Using a pastry blender, combine the ingredients until crumbly. A pastry blender is a simple, handheld tool that makes cutting in butter a lot easier.

There’s a little more sugar in this recipe vs my raspberry crumble because thimbleberries have more of a tart flavor.

Press 1/2 of the crumble into the bottom of the pan; this will be your bottom crust.

In another medium bowl, stir together berries, cornstarch, vanilla, and sugar. Add the berry mixture to the top of your crumble crust. Top with the other half of the crumble to cover the berries.

Bake for 40-45 minutes, until the top is golden brown and the filling is bubbly. Allow the crumble to cool before cutting it so the fruit filling sets. Serve with ice cream or by itself for a delicious dessert!

Tips for the Best Thimbleberry Crumble

• For the best thimbleberry crumble, taste your berries first and adjust the sugar to match their natural sweetness. Thimbleberries can range from tangy to very sweet depending on ripeness.
• To avoid a soggy topping, be sure the filling is bubbling well before removing it from the oven, and let the crumble rest for at least 15 minutes so the juices thicken.
• If you’d like to make it ahead, assemble the crumble without baking, cover, and refrigerate for up to 24 hours; bake just before serving.

How to Store and Reheat

Store leftover thimbleberry crumble covered in the refrigerator for up to three days, or freeze tightly wrapped for up to three months.

For the best texture after freezing, thaw in the fridge overnight. To reheat and keep the topping crisp, warm in a 350°F oven for 10–15 minutes rather than using the microwave.

More Recipes You’ll Love

If you like the sound of this from-scratch dessert recipe, you’re going to love more of our delicious desserts. Grab another crumble recipe, or make a classic pie. Save your favorites for later!

• Black Raspberry Bars – A crumble variation that has a thicker crust layer.
• Classic Rhubarb Pie – A tart and simple pie recipe, great for fresh or frozen rhubarb.
• Chess Cake – A classic recipe made without box cake mix and a delicious cream cheese top layer.
• Thimbleberry Jam – If you have thimbleberries, you need this lower-sugar thimbleberry jam recipe.

Frequently Asked Questions about Thimbleberry Crumble

If you have questions about the recipe, you’re not alone. We’ve covered the most frequently asked questions so you can make this recipe with ease. If there’s something we missed, let us know, and we’d be happy to help.

Bring This Thimbleberry Crumble to Your Table

There’s nothing like the sweet-tart flavor of thimbleberries wrapped in a buttery crumble topping fresh from the oven. Now that you know how easy it is to make this from-scratch dessert, why not bring a little old-fashioned charm to your own kitchen?

Give this recipe a try and share it with friends and family; you might just start a new seasonal tradition. For more homemade dessert inspiration, explore my From Scratch Desserts collection.