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homemade thimbleberry crumble with golden brown crumble topping cut into bars

Thimbleberry Crumble

A simple, old-fashioned Thimbleberry Crumble made with a sweet-tart thimbleberry filling and a buttery, golden topping. No oats—just flour, sugar, and butter for a tender crumble that lets the berries shine. Perfect for summer gatherings or a cozy dessert any time of year if you use frozen thimbleberries.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Equipment

  • pastry blender
  • 7x11 baking dish
  • measuring cups and spoons

Ingredients
  

Crumble

  • 2/3 cup sugar
  • 2 cups flour
  • 3/4 tsp baking flour
  • 1/4 tsp salt
  • 1 egg
  • 2/3 cup butter room temperature

Thimbleberry Filling

  • 4.5 cups thimbleberries fresh or thawed with excess juice drained
  • 2/3 cups sugar
  • 1 tbsp cornstarch 2 tbsp cornstarch if using thawed berries
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 375º and grease a 7x11 baking dish.
  • In a medium bowl, make the crumble by mixing together flour, sugar, baking powder, and salt. Add in butter and egg. Using a pastry blender, combine the ingredients until crumbly. Press 1/2 of the crumble into the bottom of the baking dish.
  • In another medium bowl, stir together berries, cornstarch, vanilla, and sugar. Add the berry mixture to the top of your crumble crust. Top with more crumble to cover the berries.
  • Bake for 40-45 minutes, until the top is golden brown and the filling is bubbly. Cool for about 15 minutes so the filling will set. Cut and serve with ice cream or by itself for a delicious dessert!