Mixed Berry Crumble

A crumble is the perfect Sunday dinner dessert; you can use any berries or fruits you have on hand, it is quick to prepare, and especially delicious hot from the oven with cold cream poured on top.

  1. Preheat the oven to 350F/175C. Butter a deep-sided 8x8-inch-square or round baking dish.
  2. Bring the water and Sola® to a boil in a large saucepan, then add the berries and reduce the heat to a rapid simmer. Cook the mixture for approximately 15 minutes, until the berries have broken down and the texture is that of a fruit compote. Most of the liquid will evaporate and you will have a thick mixture of stewed fruit. Pour the compote into the baking dish.
  3. Make the crumble topping: place all ingredients in a large bowl and use your hands to rub the softened butter into the dry ingredients until it resembles the texture of breadcrumbs.
  4. Sprinkle the topping over the hot berry compote and bake for approximately 15 minutes, until golden brown and crispy.
  5. Serve the crumble with a pitcher of cream or crème anglaise (see page…) for pouring on top, or scoops of vanilla ice cream. 

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.


Makes: 8 servings

Prep time: 10 minutes

Cooking time: 25 minutes


  • ¼ cup (60 ml) water
  • ½ cup (95 g) Sola® sweetener
  • 12 ounces (340 g) fresh strawberries, hulled and halved
  • 8 ounces (225 g) blackberries
  • 8 ounces (225 g) raspberries

Crumble Topping

  • 1 ½ cups all-purpose flour
  • ½ cup (95 g) Sola® sweetener
  • 1 stick (110 g) unsalted butter, cold, cubed)


  • Calories (kcal) 268
  • Fat (g) 14.56
  • Saturated Fat (g) 7.48
  • Polyunsaturated Fat (g) 1.27
  • Monounsaturated Fat (g) 4.48
  • Protein (g) 4.52
  • Carbohydrates (g) 50.42
  • Dietary Fiber (g) 5.37
  • Soluble Fiber (g) 0.29
  • Total Sugars (g) 3.60
  • Sola® Sweetener (g) 23.75
  • *Net carbs (g) 21.01
Posted in Recipes By

Sandra Pulido