Wild Berry Crumble with Homemade Yogurt

Wild Berry Crumble with Homemade Yogurt
10 min
5-6 servings

This comforting berry dessert can be made year-round with your choice of fruit. The yogurt is optional but completes this B.C. recipe beautifully.
Courtesy of April Robson, Tofino, B.C.

Scroll down to watch how to make this recipe.



Wild Berry Crumble

cup (250 mL) flour
cup (250 mL) packed dark brown or Demerara sugar
cup (125 mL) salted butter (if you prefer unsalted butter, add 1 tsp/5 mL salt to flour mixture), cubed
tsp (5 mL) cinnamon or other desired spices (optional)
cups (1 L) berries and/or sliced fruit (any assortment of berries or seasonal fruit, such as apples, pears or stone fruits, will work great)
juice of ⅓ lemon

Homemade Greek-Style Yogurt

cups (1 L) 10% or 18% cream or table cream
pkg yogurt culture or 3 oz (85 g) plain Greek yogurt (if using store-bought yogurt as a starter, scrape off surface layer and use yogurt underneath; it will likely have a higher concentration of healthy bacteria)


Step 1

In bowl, mix together flour and brown sugar. Stir in cinnamon, if using.

Step 2

Using pastry blender or 2 knives, roughly cut in butter into flour mixture. Using hands, further incorporate butter until mixture is well moistened.

Step 3

Add lemon juice to berry mixture, tossing to coat. (If using especially juicy or frozen fruit, toss with 1 tbsp/15 mL flour to prevent runniness.)

Step 4

Add berry mixture to baking dish; spread flour mixture evenly over top. Bake in 375°F (190°C) oven for 45 to 60 minutes or until topping is evenly browned and filling is bubbling up around sides.

Step 5

Boil water in large nonreactive pot for 10 minutes to sterilize; discard water. Set pot aside to cool for 5 minutes.

Step 6

Pour cream into pot over medium-low heat; cook until just before boiling point. (Heat should be low enough that cream doesn’t scald while being hot enough to raise temperature.) Do not stir cream. Remove from heat.

Step 7

Allow cream to cool until you can comfortably hold pot without burning hands, when temperature reaches about 110°F to 115°F (43°C to 46°C). (This can take a few hours, but if you add yogurt culture to cream while it’s still too hot, it will curdle and yogurt won’t set.)

Step 8

Using ladle, scoop a bit of cream into small bowl; add yogurt culture and mix until well combined. If skin has formed on top of cream, remove with fork and discard. (Remember to sterilize all utensils in boiling water before using.)

Step 9

Add yogurt culture mixture to pan; stir well but gently as to not create foam.

Step 10

Pour inoculated cream into 2 sterilized 2-cup (500 mL) canning jars; place in warm environment, such as yogurt maker or bread proofer for 8 for 10 hours or until yogurt is firm. Keep at about 110°F (43°C)—or as close to it as possible—the entire time.

Step 11

Set on counter until room temperature.

Step 12

Refrigerate until chilled. Serve with Wild Berry Crumble.

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