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Jun 25

Bumbleberry Crumble

Bumbleberry Crumble

If you’re looking at the title to this recipe and thinking “what the heck is a bumbleberry?” you’re probably not alone. This isn’t some sort of a secret new berry you’re just hearing about. Bumbleberry just refers to a mixed berry pie (or crumble, or crisp), often including rhubarb or sometimes apple. I first had bumbleberry pie at a local restaurant many years ago and ever since then it has held the top spot as my absolute favorite pie flavor. I’ve been wanting to make a Summer dessert using rhubarb, so this Bumbleberry Crumble was the natural choice.

In my eyes, this is the perfect Summer dessert. It combines sweet berries with tart rhubarb and doesn’t use a ton of sweeteners, so the natural flavors of the fruits really shine. It’s covered in a buttery crumb topping that perfectly offsets the tartness of the rhubarb. It’s simple and delicious with little prep time and it’s perfect to bring to a Summer picnic or barbecue or to serve your family at home. 

I love rhubarb and my taste buds tell me this Bumbleberry Crumble is the ideal combination of sweet and tart, but if you’re not a fan of the tartness of rhubarb you can replace it with apple and still accurately refer to it as bumbleberry. Or “Bumble Crumble” as I’ve been calling it because it rhymes and makes me happy. Whatever floats your boat. Or bumbles your crumble. 

Bumbleberry Crumble

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Bumbleberry Crumble

Yield: 8 servings


  • 1 ½ cups quartered & hulled fresh strawberries
  • 1 ½ cups fresh raspberries
  • 1 cup fresh blackberries
  • 1 cup chopped rhubarb
  • 1 tablespoon sugar
  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • ½ cup old fashioned oats
  • ½ cup white whole wheat flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons butter, melted (I used Smart Balance Blended Butter Sticks with Omega-3)
  • 2 tablespoons plain fat free Greek yogurt


  1. Preheat the oven to 350.
  2. In a large mixing bowl, combine the strawberries, raspberries, blackberries, rhubarb, sugar, honey and cornstarch and mix thoroughly. Transfer the berry mixture to a 9×9 or 7×11 baking dish and spread evenly.
  3. In another bowl, combine the oats, flour and brown sugar. Add the melted butter and yogurt and stir until well combined. Using your hands, crumble the oat mixture into crumbs over the top of the berries in the baking dish. Bake in the oven for 45-50 minutes.

Weight Watchers Freestyle SmartPoints:
6 per serving (SP calculated using the recipe builder on

Weight Watchers Points Plus:
4 per serving (P+ calculated using the recipe builder on

Nutrition Information:
168 calories, 33 g carbs, 18 g sugars, 4 g fat, 1 g saturated fat, 3 g protein, 5 g fiber (from

partially inspired by Cookie & Kate

Bumbleberry Crumble




21 Responses to “Bumbleberry Crumble”

  1. #
    essay — June 26, 2013 @ 7:28 am

    Yummy! This is mouth watering and I can’t help but to make this recipe after I post this comment. 🙂 Thanks for explaining the ‘bumbleberry’ and why is it called by that name. 😀

  2. #
    Riannin — June 26, 2013 @ 7:33 pm

    This looks wonderful!! But I really despise blackberries – do you think substituting blueberries would work as well??

    • Emily Koenigsberg replied: — June 26th, 2013 @ 8:16 pm

      Yup! You could absolutely sub blueberries.

  3. #
    Riannin — June 26, 2013 @ 8:29 pm

    Thank you so much! I will be making this and the pizza logs on Saturday and I can’t wait!! You are marvelous! 🙂

  4. #
    paper writings — June 26, 2013 @ 10:47 pm

    Very tasty dish. Thanks for sharing.

  5. #
    Julie Chiou Wampler — June 27, 2013 @ 2:03 am

    Love that you included rhubarb! This is just gorgeous!!

    • Emily Koenigsberg replied: — June 27th, 2013 @ 12:53 pm

      Thanks Julie! You have one of my all time favorite blogs so that means a lot coming from you! 🙂

  6. #
    Paleo Diet Recipes — June 27, 2013 @ 6:57 pm

    Hi Emily!
    Thanks for the post “Weight Watchers Friendly Recipes”. I found it very helpful and expect other will find it useful too.
    Its really tasty dish.


  7. #
    Emily — June 30, 2013 @ 6:00 pm

    My Father-in-law is in town this week. He loves rhubarb.I just started Weight watchers. Thanks so much for WW friendly recipe that everyone can enjoy.

  8. #
    dell keyboards — October 11, 2013 @ 8:50 pm

    Your articles are always interesting and understandable. Thank you!

  9. #
    laptop lcd panel — December 10, 2013 @ 9:06 pm

    I am really great to have this article this is one of the best article

  10. #
    Anonymous — January 22, 2014 @ 10:54 pm

    I have some frozen blackberries, and other mixed berries, could I use them? If I do would I need to do anything different? Thanks for the help.

  11. #
    Candice — March 24, 2014 @ 4:14 pm

    I have made this twice now. EVERYONE loves it! Even the non WW folks. YAY! I give it 5 stars!

  12. #
    /essay — April 7, 2015 @ 8:04 am

    It looks so tasty and delish!

  13. #
    Audrey Lyn — May 13, 2015 @ 10:55 am

    Thanks for recipe!

  14. #
    14 — July 29, 2015 @ 6:05 am

    Your blog is very interesting!

  15. #
    college essays — August 21, 2015 @ 9:03 am

    It is very delicious, i cooked it last week.

  16. #
    16 — August 25, 2015 @ 4:09 am

    Very nice recipe! I will be making this)
    Thanks to the author!

  17. #
    Nicole — November 9, 2015 @ 9:55 am

    I found this recipe to be a bit tart. With that said, after adding some fat free whipped cream, it was absolutely delightful. One of my favorite pies is a “Very Berry” pie from Roche Bros (a grocery store in MA) and I was hoping that this would cure my craving for it. Though it wasn’t quite the same, I think this recipe hit the spot! 🙂

  18. #
    Teamdesk — November 25, 2015 @ 7:36 am

    Thanks for the interesting post))

  19. #
    pronosticexpert — March 6, 2017 @ 11:46 am

    This isn’t some sort of a secret new berry you’re just hearing about. Bumbleberry just refers to a mixed berry pie

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