Hazelnut Berry Crumble Recipe

If you’re searching for a dessert that bridges the gap between cozy comfort and a crowd-pleasing finale, look no further than this Hazelnut Berry Crumble. Luscious mixed berries bubble under a golden, nutty topping, and the warm, tangy-sweet center contrasts beautifully with the satisfying crunch for every forkful. Paired with creamy vanilla custard, this treat is a spoonful of pure joy, packed with contrasting textures and unexpected depth, making it irresistible whether you’re feeding family on a chilly evening or celebrating with friends.

Ingredients You’ll Need

Every ingredient in this Hazelnut Berry Crumble has a role to play. You’ll only need a handful of pantry basics and vibrant, fresh flavors. Their simplicity lets each part shine—from the berries’ sweet-tart flavor to the unmistakable nuttiness of hazelnut—and creates a crumble that’s both special and approachable.

• Mixed berries (450g): Choose your favorite combination—blueberries, raspberries, blackberries, or strawberries. Their juiciness forms the delicious filling.
• 20% cream (40ml): A splash in the berries deepens their richness without overwhelming the fruit’s natural brightness.
• Sugar, to taste: Adjust this according to your berry blend’s tartness; you’ll want a balance that lets the fruit flavor pop.
• Finely chopped roasted hazelnuts or hazelnut flour (40g): Delivers earthy crunch and that signature toasted depth in every bite.
• All-purpose flour (40g): This binds the topping, so it crisps up over the bubbling fruit.
• Brown sugar (40g): Adds caramel tones and just the right amount of chew to your crumble.
• Unsalted butter, room temperature (40g): Soft butter makes the streusel topping rich and helps with perfect crumbly texture.
• Zest of ½ orange: Fresh orange zest brightens the entire dessert, adding a subtle citrusy zing to both filling and topping.
• Hazelnuts, coarsely chopped (30g): Stirred in just before topping, their chunky crunch gives every serving a rustic finish.
• Milk (125ml): For the custard, it ensures a silky, light consistency alongside the cream.
• 20% cream (125ml): Blended with the milk, it forms a decadent base for the gently sweet vanilla custard.
• Seeds of ½ vanilla pod: Real vanilla seeds infuse the custard with floral, aromatic depth.
• Egg yolks (2, grade C1): They act as the thickening magic for your homemade custard.
• Powdered sugar (20g): Whisked into the custard for delicate sweetness without grittiness.

How to Make Hazelnut Berry Crumble

Step 1: Prep the Berry Base

Preheat your oven to 180°C (350°F). Start by tossing your mixed berries with sugar—use just enough to offset any tartness. Add the 40ml of 20% cream for juiciness and pour the berry mixture into your favorite baking dish. Don’t overthink the arrangement; let the berries nestle together naturally. This is about rustic comfort, not perfection!

Step 2: Make the Hazelnut Streusel Topping

In a bowl, combine the finely chopped roasted hazelnuts or hazelnut flour, all-purpose flour, brown sugar, and orange zest. Add the room temperature butter. Use your fingers (the best tool for this job!) to work everything together until the mixture is crumbly and lightly sticking together. Gently fold in the coarsely chopped hazelnuts for bursts of nutty crunch in the finished topping.

Step 3: Assemble and Bake

Scatter the hazelnut streusel evenly over the berry base, making sure you don’t press it down too firmly—you want those glorious craggy bits to crisp up beautifully. Slide the dish into your preheated oven and bake for 30–35 minutes until the topping is golden brown and the berries are just beginning to bubble up at the edges. Your kitchen will smell absolutely heavenly!

Step 4: Prepare the Silky Vanilla Custard

While the Hazelnut Berry Crumble bakes, get started on your custard. Heat the milk, cream, and vanilla seeds in a small saucepan over gentle heat until just simmering—don’t let it boil. Meanwhile, whisk the egg yolks with the powdered sugar in a separate bowl until thick and pale. Gradually pour the warm milk mixture into the yolks, whisking constantly to prevent scrambling. Pour everything back into the saucepan and cook over low heat, stirring gently, until the custard thickens to a silky coat-your-spoon texture. Let it cool slightly before serving.

Step 5: Serve and Savor

Spoon out warm servings of the crumble and pour over generous lashings of that homemade vanilla custard. There’s nothing quite like the first bite—juicy fruit, crunchy hazelnut topping, and the luscious creaminess of custard. Pure comfort!

How to Serve Hazelnut Berry Crumble

Garnishes

Add a pop of color and a little extra flair to your Hazelnut Berry Crumble by sprinkling over a handful of fresh berries and a shower of zest just before serving. If you want to get fancy, a few mint leaves or a dusting of powdered sugar won’t go amiss. For extra indulgence, try a dollop of lightly whipped cream on top!

Side Dishes

While this dessert stands strong on its own, it’s lovely alongside a scoop of vanilla bean ice cream or a side of tangy crème fraîche. The coolness and acidity complement the rich, nutty crumble and warm custard, making every mouthful a multi-layered experience.

Creative Ways to Present

Play around with individual ramekins for a dinner party-worthy, personalized touch, or present your Hazelnut Berry Crumble in a rustic cast iron skillet for farmstead charm. For an unexpected twist, try serving it cold from the fridge in the summer or sandwich leftovers between pancakes for a decadent brunch treat.

Make Ahead and Storage

Storing Leftovers

Let any leftover Hazelnut Berry Crumble cool to room temperature, then cover it well and tuck it in the fridge. It keeps beautifully for up to 3 days, and the flavors only deepen with time. Store the custard in a separate airtight container in the fridge.

Freezing

Crumble is surprisingly freezer-friendly! To freeze, wrap the cooled Hazelnut Berry Crumble tightly in plastic wrap and foil—it will keep for up to a month. For best results, freeze without the custard and whip up a fresh batch of sauce when you’re ready to serve.

Reheating

For that straight-from-the-oven magic, reheat individual portions of the crumble in the microwave or warm the whole dish in a 170°C (340°F) oven until bubbling and crisp again. Gently reheat the custard on low, stirring often, so it stays smooth and doesn’t split.

FAQs

Can I use frozen berries instead of fresh?

Absolutely! Frozen berries are a convenient option for Hazelnut Berry Crumble. Don’t bother thawing them—just toss with sugar and bake as directed. You might need to add a couple of extra minutes to the baking time if the berries are very icy.

What if I don’t have hazelnut flour?

Regular finely chopped roasted hazelnuts work just as well. The result will be a little chunkier and rustic, but deliciously nutty all the same. If nuts are a concern, you can swap in ground almonds for a different but equally lovely flavor.

Can I make Hazelnut Berry Crumble dairy-free?

Yes, with a couple of easy swaps! Use a dairy-free butter alternative and a rich plant-based cream for the topping and custard. Oatly Barista oat cream and coconut cream both work well here.

How do I know when the crumble is done baking?

The key sign is a golden, slightly crisped topping with berries bubbling up around the edges. If you notice any pale or floury spots, give it a few more minutes in the oven to crisp and toast every bit of the streusel.

Can I double this recipe for a larger crowd?

Definitely! Simply scale everything up and bake the Hazelnut Berry Crumble in a larger casserole or roasting dish. You may need to add an extra 5–10 minutes to ensure everything heats through properly.

Final Thoughts

If you’re looking to fill your kitchen with the smell of bubbling berries and toasted hazelnuts, this Hazelnut Berry Crumble is the dessert recipe you need. I hope you’ll whip it up soon—there’s nothing quite like sharing such a warm, crave-worthy treat with friends and family. Enjoy every crumb!

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