Campfire Berry Crumble

During a recent trip to Chutes Provincial Park, we took the opportunity to make and photograph my recipe for mixed berry crumble - the perfect summer dessert to cook over a campfire!

The trilliums were in full bloom, we had great weather - it was perfect!

This easy berry crumble recipe tops a slightly sweet filling of juicy berries, with a crispy oat crumble topping. I actually do up a bunch of homemade crumble mixes at the beginning of the camping season, so I’ve basically got “dump and go” access to berry crisp, whenever we want.

I just find that having an assortment of mixes is perfect way to have a delicious dessert every once in a while, without having to pack an entire pantry of ingredients.

Anyway, you may be wondering how I managed to make a mixed berry crisp over a campfire. After all, fruit crumbles (and fruit crisps!) are generally baked, getting that crumble mixture nice and toasty!

I completely redesigned the techniques I use on my traditional berry crumble recipe - this is essentially a no bake berry crumble. You could even make it on the stovetop at home, if you like!

Rather than passively cooking the berry filling during baking - and thickening it with cornstarch - I skip the cornstarch and cook the berries up over a fire. This gives you great control over the final texture!

In terms of the topping, that’s toasted up in a pan before you even cook the filling. All the crisp, toasty goodness you get from baking... just without the baking.

Honestly, I think I prefer this method to baking it. You get a crispier, more evenly “baked” topping, than you do in the oven.

You end up with a filling cooked to the texture you like, topped with a fully crispy topping. It’s an easy dessert that the whole family will love, AND you can meal-prep it before your camping trip.

What more could you want in a campfire dessert?

Anyway, let’s look at what you’ll need, to make this campfire berry crisp.

Ingredients

This recipe uses really simple ingredients that are easy to find in any grocery store. As always, though, I have a few notes for you:

Mixed Berries

When it comes to the berries, consider this more of a guideline, than a very set amount or type you need to follow.

You can use fresh berries, frozen berries, or a mixture of both.

4-5 cups is a good amount to aim for in general, but I’ll usually add a bit more when using frozen fruit, as it tends to cook down further than fresh fruit does.

I’ll generally use whatever’s in season - or available at small grocery stores when we’re on the road.

In general, I like to use a combination of berries: Blackberries, Blueberries, and Raspberries, sometimes some strawberries for good measure.

As pictured, I used a bag of frozen strawberries, a pint of fresh blueberries, a pint or so of fresh blackberries, and a half pint of fresh raspberries.

Granola

I’ve been using granola instead of rolled oats for any form of crisp or crumble since I was in my teens! I love the taste and extra crunch it brings to recipes like this.

You can use whatever granola you like, but be sure to check the ingredients if you need to make your berry crumble gluten free - a LOT of granolas are NOT gluten-free!

Oat Flour

I use oat flour for a few reasons. It tastes better than all purpose flour, it lets me make this recipe gluten free, and it’s also a bit healthier than wheat flour.

You can make your own oat flour by running oats through a food processor, if you like. Otherwise, feel free to substitute all-purpose flour, if that works for you.

Everything Else

Rounding out this recipe, you will need:

Chopped Nuts, Optional (We use Walnuts or Pecans, when we do!)
Unsalted Butter
White Sugar
Cinnamon, Optional
Salt

I just don’t really have anything to add, as far as these last few ingredients go. Super basic!

How to Make No-Bake Skillet Berry Crumble

The full recipe is in the printable recipe card at the end of this post. Here is the visual walk through, with additional information about making the mixes.

Homemade Berry Crumble Mixes

This is an optional step, but a great time - and space! - saver on the road.

For each mix you make, you’ll need one medium Ziplock freezer baggie, and one snack size baggie.

Measure the granola, sugar, oat flour, and chopped nuts - if using - into the medium baggie.

Measure the sugar, cinnamon (if using), and salt - as listed in the mixed berry filling - into the smaller baggie.

Press the excess air out of the smaller baggie, seal. Place the smaller baggie into the medium baggie, press out excess air, and seal.

Label with the name - Berry Crumble - and as much of the directions as you want.

Store in a cool, dry place until you’re ready to use it.

Granola Topping

Get a medium fire going - you can cook this over a campfire, hot coals, or on a grill.

In a medium bowl, combine the dry ingredients from the granola topping ingredients list (granola, sugar, oat flour, and nuts, if you’re using them.).

If you’re using a mix, set the smaller baggie aside, and add the contents of the medium baggie to the bowl.

Add melted butter, stir until well incorporated - everything should be wet, but crumbly.

Mixed Berry Filling

Note: I usually measure the berries, butter, sugar, cinnamon, and salt (or berries and small packet!) into a large mixing bowl, after mixing up the topping. I bring the both bowls out to the fire with me, to save trips!

Melt the butter in the 9" skillet. Add the berries, sugar, cinnamon - if using - and salt. Stir to combine the ingredients.

Cook the berry mixture over the hot coals - gently stirring every so often - until they’re almost - but not quite - until the berry juices have boiled down to a thick sauce.

Depending on your fire and the berries you use, this can take as little as 15 minutes, to 25-30 minutes on a lower fire.

Sprinkle the granola mixture in an even layer over the top of the fruit mixture.

Cover skillet with a tightly fitting lid - or some aluminum foil - and allow to sit off the heat for 2-3 minutes before serving.

Serve hot, with a scoop of vanilla ice cream or mound of whipped cream, if desired

Leftovers

Once cooled to room temp, leftovers can be stored in an airtight container in the fridge for a week or so.

For best results, don't cover it til after it's cooled to room temperature!

More Camping Dessert Recipes

Looking for some sweet treats to cook over a campfire or grill? Here's a few of my favourites!

Apple Fritter Bread Pudding
Apple Fritter French Toast
Campfire Haystack Cookies
How to Make Maple Taffy
No Bake Cornflake Cookies
No-Bake S'Mores Bars
Peanut Butter No-Bake Cookies
S'mores Board

... But wait, there's more! See our main Camping Recipes page for ALL of our camping recipes - snacks, desserts, mixes to make ahead of time, and more!