When I think about ways to use panko breadcrumbs, crunchy chicken fingers, crispy fish filets or my favorite meatball recipe usually comes to mind. Panko and desserts aren’t exactly considered a common duo, but this berry panko crumble may just change that…
With some fresh berries, a little panko and just a few pantry staples, you can bake up these beautiful berry crumbles for the perfect fruity dessert. They are great year round (using fresh or frozen berries) and can be served warm, room temperature or even chilled. Just add a scoop of vanilla ice cream or a dollop of whipped cream and enjoy!
Let’s get started…
Begin by combining 3/4 cup of panko breadcrumbs, 1/4 cup of all purpose flour, 1/4 cup of brown sugar and 1/4 teaspoon of salt in a mixing bowl. Be sure to use panko breadcrumbs for this recipe. These super light, flaky Japanese breadcrumbs will transform into a delicate, buttery crumble, but traditional breadcrumbs will not work in the same way. Also, be sure that your panko is unseasoned or unflavored.
Drizzle 6 tablespoons of melted butter and a teaspoon of vanilla extract into the panko mixture and mix until all of the ingredients are evenly distributed. Set the crumble topping aside while you prepare the berries.
Gather about 4 cups of fresh berries. This crumble can also be made with frozen fruit, if you make this dessert in the off season. I usually keep the raspberries and blueberries whole, cut the larger blackberries in half and slice the strawberries into quarters. Place all of the berries into a large bowl and add 2 tablespoons of cornstarch, 3 tablespoons of granulated sugar and 1 teaspoon of vanilla extract. Mix until all of the berries are lightly coated.
Evenly divide the berries between four 4 inch individual baking dishes or add them all into an 8 or 9 inch pie dish. Be sure to scrape any of the leftover cornstarch mixture over the berries.
Crumble the panko mixture over the berries. You can spread the mixture evenly or concentrate it more in the middle to give yourself a little thicker section and allow the berries to peak out around the edges. Whichever you prefer!
The step is optional, but I also like to sprinkle some coarsely ground sugar over the panko mixture. It adds another layer of sweet, crunch to this fabulous dessert.
Transfer the dishes onto a baking tray to help move them all at once and to help catch any potential fruit that could bubble over as the crumbles bake. Transfer them into a 375 degree oven and bake the fruit is bubbly and the topping is golden brown and crisp.
Would you take a look at how beautifully crisp that panko topping is? It bakes up golden brown, buttery and super crunchy. The coarse sugar over the crust also adds a great layer of texture. Panko really adds something fabulous to this crumble topping and I am so glad that I started using it in this topping.
Once you pull your beautiful berry crumbles out of the oven, let them rest for 10-15 minutes and then add a big scoop of vanilla ice cream… or two…
The cold, creamy ice cream melting over the warm, crunchy crumble makes me very happy.
If you love making super complicated desserts that require special ingredients, elaborate methods and perfect timing then you may not be interested in this berry panko crumble, because this beauty is simple enough for anyone to make… and I mean anyone.
So bake up your own berry panko crumbles and enjoy!
Berry Panko Crumble
Ingredients
The Berries...
- 4 cups of fresh or frozen berries
- 2 tablespoons of cornstarch
- 3 tablespoons of granulated sugar
- 1 teaspoon of vanilla extract
The Panko Crumble...
- 3/4 cup of panko breadcrumbs
- 1/4 cup of all purpose flour
- 1/4 cup of brown sugar
- 1/4 teaspoon of salt
- 6 tablespoons of butter, melted
- 2 teaspoons of vanilla extract
- 2 tablespoons of coarse sugar
Instructions
- Preheat your oven to 375 degrees
- Butter four 4 inch individual baking dishes or one 8 inch pie dish
- In a large bowl, combine 3 cups of fresh fruit with 2 tablespoons of cornstarch, 3 tablespoons of granulated sugar and 1 teaspoon of vanilla extract
- Transfer the fruit into the prepared baking dishes and set aside for now
- In a separate bowl, combine 3/4 cup of panko breadcrumbs with 1/4 cup of all purpose flour, 1/4 cup of brown sugar and 1/4 teaspoon of salt. Add 6 tablespoons of melted butter and 2 teaspoons of vanilla extract and mix until a heavy crumble forms
- Top the fruit evenly with the crumble
- Bake in a 375 degree oven for 20-25 minutes (4” individual dishes) or 30-35 minutes (8” pie dish) or until the crumble is golden brown and the fruit is bubbly
- Let the crumble rest on a cooling rack for 15 minutes before serving
- Top with vanilla ice cream and enjoy warm
