The only thing we love more than the aroma of an Easy Fresh Berry Crumble in the oven is a bowl of it sitting in front of us with Orange Cream.
The creamy citrus nuance is an exquisite finish, taking this simple dessert over the top.
I’ve forever been a fan of fruit crumbles and crisps. It was the first dessert I made by myself when I was eight or nine, which demonstrates how easy they really are to make. In fact, it is a wonderful way to introduce kids to cooking.
Somewhere in the midst of a souffle adventure came inspiration for the Orange Cream, or creme anglaise (English cream), to accent this mixed berry crumble.
The cream was so good with the souffle, we poured it over our waffles the next morning instead of syrup. And in our oatmeal a couple days later. Obviously, I was so smitten I had to share it with you.
Fresh summer berries need little coaxing to be dessert worthy, so we keep the sweetener to a minimum, and the crumb topping gluten-free. Here we use a mix of fresh blueberries and strawberries, but any combination of fruit or berries would be delicious.
I haven’t tried the recipe with frozen fruit, but my recommendation would be to add a little more cornstarch to help thicken any extra juices.
Easy Fresh Berry Crumble with Orange Cream
Ingredients
For the Orange Cream:
- 1 cup half and half
- 2 teaspoons orange zest (1 small orange)
- 2 egg yolks
- 1/4 cup honey
- 1 1/2 teaspoons Grand Marnier
For the berry filling:
- 2 cups sliced fresh strawberries
- 2 cups fresh blueberries
- 2 teaspoons cornstarch , or sweet rice flour
- 2 tablespoons coconut palm sugar
- 1/4 heaping teaspoon ground cardamom
- 2 teaspoons vanilla extract
- 2 tablespoons butter , divided
For the Crumb Topping:
- 1/2 cup almond flour
- 1/3 heaping cup rolled oats (gluten-free)
- 1/4 cup coconut palm sugar
- 1 teaspoon cinnamon
- 1/3 cup butter , softened, not melted
Instructions
- Heat oven to 375°F.
For the Orange Cream:
- Zest the orange directly into the half and half in a saucepan and heat over medium-low, stirring occasionally, until bubbles begin to break the surface, about 5 minutes. Remove from heat.
- In a mixing bowl, whisk together egg yolks and honey until combined. Whisk in ½ cup of the heated mixture to warm the egg yolks, then whisk the egg mixture into the remaining orange sauce in the pan. Return to medium-low heat and continue to stir until sauce thickens and coats the back of a spoon, about 5 minutes.
- Pour the sauce into a bowl set inside a larger bowl with ice to help chill the sauce quickly. Stir occasionally until cooled, about 10 minutes. Refrigerate until ready to serve. Just before serving, stir in Grand Marnier. Note: The orange cream can be made up to a week in advance.
For the berry filling:
- Prepare 8x8 baking dish with 1 tablespoon butter. Arrange the berries in an even layer in the dish and sprinkle evenly with cornstarch, palm sugar, cardamom, and vanilla extract. (It doesn't matter if the berries are layered or mixed with the dry ingredients in a bowl--layering just saves washing an extra dish). Dot with remaining butter.
For the Crumb Topping:
- Mix the almond flour, oats, palm sugar, and cinnamon in a bowl until well combined. Press the softened butter into the dry ingredients, mixing with your finger tips until combined and crumbly.
- Sprinkle topping over the layered ingredients and bake for 30 minutes, until bubbly and browned. Serve with Orange Cream.
Notes
- Cointreau or Tuaca can be substituted for Grand Marnier.
- Leftover Orange Cream can be refrigerated for up to 1 week or frozen.
- Serve as a substitute for syrup on waffles or pancakes.
- Serve crumble over vanilla ice cream and drizzle orange cream on top.
Nutrition
Fresh Berry Crumble with Orange Cream over Vanilla Ice Cream
Anne Lawton says
April 7, 2019 at 11:52 amI love berry crumbles and I love the orange cream in this recipe!
chihyu says
April 5, 2019 at 8:22 pmI love this recipe. So easy to make and delicious! I can have this every day!
STACEY CRAWFORD says
April 5, 2019 at 11:31 amThat orange cream sauce is dreamy! I can’t wait til berry season to try this!
Kari - Get Inspired Everyday! says
April 5, 2019 at 8:53 amThis crisp looks next level amazing and that orange cream sounds like such a great combo!
Kelly says
April 3, 2019 at 8:56 pmI’m so psyched the berries are in season again. I’m ready to dive into this!
Hope says
April 3, 2019 at 2:32 pmOoh that orange cream really tops this dessert off perfectly! A great twist on a classic dessert – yum!
paleoglutenfreeguy says
April 3, 2019 at 12:41 pmThat orange cream! What a great idea. You always see just “service with vanilla ice cream” or something basic like that – which is good! – but this is a great twist to kick it up a notch.
Irena Macri says
April 3, 2019 at 2:27 amYou had me at the orange cream! This was super delicious and a little decadent as we don’t do many sweet dishes but really loved it and so did my partner.
Cynthia | What A Girl Eats says
April 2, 2019 at 6:14 pmThis sounds great! Perfect for all the spring and summer produce!
Jean says
April 2, 2019 at 2:56 pmThese crumbles are to die for! I’m drooling. That orange cream is heaven!
Raia Todd says
April 2, 2019 at 1:23 pmI love the berries and orange combo. My family would go bonkers over this!
Megan Stevens says
April 2, 2019 at 8:51 amThe orange cream puts this over the top. That’s how I love crumble best, with a custard or cream over the top! YUM with the orange!!!
Renee D Kohley says
April 2, 2019 at 7:01 amThis is just so special! We pick soooo many berries over the sumemr here in Michigan so I am saving this for then! That cream dripping all over is just so amazing!
Tessa Simpson says
April 2, 2019 at 6:07 amThat orange cream really took this crumble over the top!! Loved all the nourishing ingredients too!
Joni Gomes says
April 1, 2019 at 3:55 pmLoved that crumb topping with the almond flour and the orange cream was so good too!
Jane says
December 19, 2018 at 6:18 amOh, this looks like a recipe my family will love and I like the idea of the orange cream!
marcela says
April 21, 2016 at 7:35 pmI’m such a sucker for crumbles! Love your recipe! Gonna give it a try soon!
Judy Purcell says
April 22, 2016 at 6:15 amThanks Marcela! And glad you stopped by, it was great to discover your beautiful blog and follow you on Instagram. 🙂
Raymund says
April 12, 2016 at 2:26 amLook at the vibrance of those berries! makes me wanna grab that bowl in my screen.
Judy Purcell says
April 13, 2016 at 10:15 amThanks, it’s a good one!
Karen (Back Road Journal) says
April 11, 2016 at 10:36 amThat orange cream sauce must add a real flavor boost to an already delicious crumble.
mjskit says
April 10, 2016 at 9:08 pmThe perfect spring dessert!! A little it of citrus with a lot of berries. This looks delicious! It looks good to me without the orange cream, but I’m sure that takes it over the top and there is no way to omit it. Wonderful Creation Judy!
Judy Purcell says
May 3, 2016 at 6:41 amThanks MJ, I’ve never had to be talked into a berry crumble, it is stand-alone dessert for me. But the orange cream really does make it special. Hope you try it.
Liz (Good Things) says
April 8, 2016 at 4:27 pmAbsolutely divine. Looks just like one I make xx
John/Kitchen Riffs says
April 8, 2016 at 9:00 amCrumbles are great, aren’t they? Easy, satisfying, comforting. With berry season nigh, this is such a timely recipe. And your orange cream sounds wonderful! Of course anything with Grand Marnier in it is wonderful, but this really sounds superb. Thanks!
Mandy says
April 8, 2016 at 2:58 amYour orange cream sounds divine! Think I could eat that all on its own.
Have a wonderful weekend.
🙂 Mandy xo
Judy Purcell says
May 3, 2016 at 6:42 amI know, right?! We have poured it over waffles and fresh fruit … love the stuff!