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Summer Sangria Berry Crumble

5 from 1 vote
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  • 12 ounces blueberries
  • 12 ounces red raspberries
  • 12 ounces strawberries, halved or quartered
  • 1 lime, freshly zested and juiced
  • 3 tablespoons sugar
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 3 tablespoons red wine, whatever your favorite is, I used pinot noir
  • 3 tablespoons grand marnier


  • 1 1/3 cup oats
  • 1 1/3 cup loosely packed brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • vanilla ice cream for serving


  • Preheat the oven to 375 degrees F. Add the strawberries, blueberries and raspberries to a baking dish (mine was about 8×11, but 9×13 is fine too). Add the lime zest and juice and gently toss with your hands. Stir together the sugar, flour and salt. Sprinkle it over the fruit and gently toss again. Allow it to sit for 10 minutes. Drizzle the wine and grand marnier over top.


  • In a large bowl, combine the oats, sugar, flour, cinnamon and salt. Add in the butter and use your hands to evenly distrubute it thorughout the oat mixture. I take at least 5 full minutes and mix with my hands, making sure all of the crumble is moistened and, well… crumbly. You want all of the flour mixed in and everything combined. Add in the vanilla extract and combine again with your hands. Sprinkle it evenly over top of the fruit. Bake for 30 to 35 minutes, or until the crumble on top is golden and crunchy.
  • Serve immediately with ice cream! (and sangria, duh.)

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