This delicious berry crumble comes together in minutes and only has four ingredients. Simple pantry staples along with a bag of frozen mixed berries delivers a fast and tasty dessert. I’ve provided both the camp Dutch oven directions and oven baking directions for you.
Using Frozen vs Fresh Berries
Looking at the price of a pint of fresh blueberries, blackberries or raspberries can have your pocketbook hurting. Buying them only to see a day or two later those precious and expensive berries covered in mold can be disappointing. Purchasing frozen berries eliminates the worry of mold forming and the cost of the frozen berries per ounce is pennies compared to dollars with fresh. Keeping your precious food cold when you are camping is key, adding a bag or two of frozen berries can help extend the cold in your ice chest.
Granola is packed with incredible ingredients such as oatmeal, coconut, nuts, and dried fruits. I have created a list of additional ingredients you can add to this recipe.
- Pumpkin pie spice. Add 1 teaspoon to the crumble topping as you are mixing all of the ingredients.
- Crystallized ginger. This sweet and spicy addition will wow your friends and family.
- Honey. Swap the maple syrup for honey, wildflower or clover honey is my pick.
- Coconut flakes. Add in a bit more crunch to your topping, try to find unsweetened coconut.
- Nuts. Pecans, walnuts, cashews and almonds will add delicious crunch to this crumble, don’ forget to chop them up before adding them to the dish.
- 36 ounces frozen mixed berries
- 3 cups granola
- 1 stick softened, unsalted butter
- ½ cup maple syrup, divided
- Dutch Oven Directions
- Build and light your fire in a fire ring, once the coals have burned down push the coals out from the center and clear a space double the size of your Dutch oven.
- Line your camp Dutch oven with parchment paper or aluminum foil.
- Place frozen berries in the Dutch oven, pour ¼ cup of the maple syrup over the berries. No need to mix.
- In a bowl mix the granola, softened butter and maple syrup. Evenly sprinkle the mixture over the berries.
- Place the lid on the Dutch oven and carefully use heat safe gloves and a Dutch oven lifter place the pot in the center of the cleared fire. Add a light layer of hot coals to the top of the Dutch oven’s lid with a shovel. Set your timer for 5 minutes.
- When 5 minutes passes, carefully take your lid lifter and hook the wire cable handle, give the Dutch oven a half turn, then take the lid lifter and turn the lid an additional ¼ turn. Set your timer for 5 minutes and repeat the process. Except this time before turning the lid, remove it to check the progress. If the berry mixture is not bubbling, and the granola is not too brown, place the lid back on and cook an additional 5 minutes then check again. If the berry mixture is just starting to bubble, but the granola is getting too brown, knock off all the coals on the lid and replace it on the Dutch oven. Continue to cook and rotate in 5 minute intervals until it is bubbling away.
- Remove from heat, carefully remove the lid and allow to cool for 15 minutes before serving
- Oven Directions
- Oven 350 degrees F
- Grease a deep-dish pie pan with non-stick spray
- In a large bowl add the frozen berries and maple syrup, mix well and pour into the glass pan.
- In that same bowl add the granola, softened butter and maple syrup, mix well.
- Evenly sprinkle the granola topping over the frozen berries.
- Bake in the oven for 30-40 minutes or until the top is golden brown and the berries are bubbling.
- Carefully remove the hot berry crumble from the oven and let it sit for 15 minutes before serving.