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    Home » Recipes » Bumbleberry Crisp with Lemon Curd

    Bumbleberry Crisp with Lemon Curd

    Published: Dec 28, 2016 · Modified: Nov 3, 2020 by Barbara Curry · This post may contain affiliate links.

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    Bumbleberry Crisp with Lemon Curd in a bowl
    Blackberries, blueberries and raspberries make up this bumbleberry crisp with lemon curd.  A great way to feature fresh berries, but don’t stop there, the lemon curd on top is AMAZING!
    A bowl of mixed berry crisp with Lemon Curd
    Bumbleberry Crisp with Lemon Curd

    Most of the time when I’m making dinner for family or guests, I like to keep the dessert simple, this bumbleberry crisp with lemon curd fits the bill.  I think that’s why I like crisps and cobblers so much. You can put it in the oven when you sit down to eat and you don’t have to keep a close eye on it like some desserts.  I love them with whipped cream or ice cream, but this bumbleberry crisp has lemon curd on top.

     
    I would never have thought to top a crisp with lemon curd but when Ashley Christensen suggested it in her cookbook, I knew it would be fabulous.
     A spoonful of lemon curd on top of a berry crisp
    Bumbleberry Crisp with Lemon Curd

    What is a bumbleberry

    If you’ve not heard of bumbleberries, don’t worry, it’s not a real berry but a combination of blackberries, blueberries and raspberries.

    This dish works even when your berries aren’t the freshest and if you can’t find all three, leave one out.

    How do you make a bumbleberry crisp with lemon curd

    Step 1: Mix berries with sugar, cornstarch and vanilla and then let them sit for a while. Place in a deep baking dish.

    Step 2: For the topping  combine brown sugar, oats, flour, and cinnamon in a food processor and add cold butter, processing until you have pea size clumps. Place on top of berries and bake.

    How do you make the BEST lemon curd

    • Warm lemon juice
    • Whisk egg yolks and sugar and slowly add the warm lemon juice.
    • Pour mixture into a saucepan over medium heat and whisk vigorously until you see the first bubble then whisk even harder for 30 seconds. Remove from heat and whisk in butter. Cool in the refrigerator for at least an hour.

    While this mixed berry crisp has just a few simple ingredients, somehow the combination of berries topped with tangy lemon curd, was the perfect ending to our Christmas dinner.

    A baking dish of bumbleberry crisp
    Bumbleberry Crisp

    Natalie and I had fun making the lemon curd the day before, I whisked “like a maniac” per Ashley’s instructions as she timed me. This crisp would be delicious without the lemon curd, however, you would miss the tangy lemon paired with the sweet crisp.  This was pretty juicy but we didn’t mind at all. You might want to put a cookie sheet underneath the baking dish to prevent a spillover.

    A white dish of bumbleberry crisp topped with lemon curd
    Bumbleberry Crisp with Lemon Curd

    If you didn’t get this cookbook for Christmas, I would highly recommend it. It’s becoming one of my favorites.

    More BERRY recipes

    • Mixed berry braid
    • Strawberry chiffon pie
    • Strawberry skillet cake
    • Mini raspberry pie
    • Mixed berry pizza
    • Blueberry cobbler
    • Lemon berry shortcake
    • Strawberry shortcake
    • Berry and rhubarb crisp
    • Blackberry Crumble
    If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
     
    Ashley Christensen, Poole’s: Recipes and Stories From a Modern Diner
    Bumbleberry Crisp in a bowl with a scoop of lemon curd

    Berry Crisp with Lemon Curd Recipe

    Author: Barbara Curry
    Blackberries, blueberries and raspberries make up this triple berry crisp with a smooth lemon curd. This oat streusel topping is a great way to feature fresh berries. But don't stop there, the lemon curd on top is unexpected pleasure in the mouth - just AMAZING.
    5 from 2 votes
    Print Pin
    PREP: 45 minutes
    COOK: 1 hour
    TOTAL: 1 hour 45 minutes
    Servings: 12

    Ingredients
     

    FILLING

    • 1 cup sugar
    • 1 vanilla bean split and scraped
    • ¼ cup cornstarch
    • ¼ teaspoon salt
    • 3 cups blackberries
    • 3 cups raspberries
    • 2 cups blueberries

    STREUSEL

    • 1 cup flour
    • ½ cup brown sugar
    • ¾ cup rolled oats
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • ½ cup cold butter cut into 1 inch cubes
    • ½ teaspoon cinnamon

    LEMON CURD

    • ¾ cups lemon juice about 4 lemons
    • 4 teaspoons lemon zest
    • 8 egg yolks
    • ¼ teaspoon salt
    • 1 ¼ cups sugar
    • ½ cup butter cut into 1 inch cubes
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    Instructions
     

    Filling

    • In a small bowl, combine the sugar, vanilla seeds, cornstarch and salt. Place berries in a large bowl and toss with sugar mixture. Set aside for at least 30 minutes or up to overnight.

    Streusel

    • In a food processor combine the dry ingredients and add butter. Process until peas size clumps. Set aside.

    Lemon Curd

    • In a saucepan over low heat, warm the juice, zest and salt. In a large bowl, whisk egg yolks and granulated sugar until pale and smooth, about 2 minutes. Very slowly whisk in the warm lemon juice until incorporated. Pour back into saucepan and place over medium heat. Whisk “ferociously” until you see the first bubble of a boil. Continue to whisk “like a maniac” for 30 seconds, then remove from heat and whisk in butter.
    • Strain in sieve. Cover with plastic so it touches the surface and refrigerate for at least an hour.
    • To assemble: Preheat oven to 350º. Spray a 13 x 9 inch baking dish with cooking spray. Add berries and place streusel over the top. Bake until it is golden brown and bubbly, about 1 hour. Let cool slightly and top with lemon curd.
    Barbara's Tips + Notes
    • Add ½ tsp of almond extract to the berry mixture
    • Chopped pecans or sliced almonds make a nice addition to the streusel topping. Start with a ½ cup to add to the mix.
    • If you like a thicker streusel topping with texture, do not add the rolled oats to the food processor. Just mix them in by hand once you have the rest of the ingredients combined.
    • Allow your crisp to sit 10-15 minutes to gel together a bit before serving. This step is worth it!
    • You can have fun and bake berry crisp in individual containers if you'd like. Start checking them to be done about the 20 minute mark.

    Nutrition

    Serving: 1serving | Calories: 472kcal | Carbohydrates: 73g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 171mg | Sodium: 528mg | Potassium: 227mg | Fiber: 5g | Sugar: 52g | Vitamin A: 746IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!
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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Strawberry Recipes

    • Strawberry Jam Cake
    • Strawberry Jam without Pectin
    • Strawberry Pound Cake
    • Sheet Pan Pancakes
    • Strawberry Cobbler
    • Strawberry Biscuits

    Popular

    • Breakfast Puff Pastry (VIDEO)
    • Steak Marsala
    • Queso Chicken
    • Sausage Balls Recipe
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    • Mini Croque Monsieur

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