Summery Berry Crumble

Summer. Sun. Straw hats. A garden party and a heavenly berry crumble. With handpicked raspberries and blackberries from grandma's patch. Add a few fresh strawberries and this fruity dream is complete. Summertime is berry time!

Crumbles are the ideal dessert because they're ready in a jiffy and then bubble gently in the oven while you have time to do the rest of your party prep - like a breakfast or a garden feast. A crumble is best served warm with a scoop of vanilla ice cream. A sweet, delicious poem for everyone.

Whether you eat rasp-, black-, straw- or blueberries - they're all extremely healthy. Berries contain a ton of vitamin C, purify the blood, are great for our digestion and have anti-inflammatory properties.

I have created 25 summery recipes for the new MAXIMA Gourmet Extra magazine, available at Merkur, BIPA, ADEG and Penny supermarkets. Julia Stix and I styled and photographed all those yummy dishes outdoors at the stunning Schrattenthal Castle.

This imposing castle at the foot of the Manhartsberg is nestled into the gently rolling hills of the western Weinviertel (near Retz in Austria). The Schubert family has owned it for the past 80 years and lives there full time. They kindly let me prepare all the dishes in the wonderful, ancient castle kitchen.
You can also rent Schrattenthal Castle for weddings - and the place is super romantic, elegant and full of magic!

Photos (c) Julia Stix, recipes and food styling by Eva Fischer for MAXIMA Gourmet Extra August 2016


Berry Crumble

4 People


  • 100g strawberries
  • 200g raspberries
  • 200g blackberries
  • ½ tsp lemon zest
  • 1 packet of vanilla sugar
  • 100g bread crumbs
  • 50g chopped almonds
  • 80g butter
  • 80g brown sugar
  • 1 pinch of salt
  • 1 pinch of cinnamon


  1. Preheat oven to 180°C (fan) or 200°C (upper/lower). De-stem the strawberries and quarter them. Wash the berries. Add them to a medium-sized baking sheet or casserole dish.
  2. Add lemon zest and vanilla sugar.
  3. Combine bread crumbs, chopped almonds, butter, sugar, salt and cinnamon and work through with your hands until you have an even crumble. Scatter over the berries.
  4. Slide the baking sheet into the oven and bake for 20-25 minutes until the crumble is golden brown.

Tip: Best served warm to hot with a scoop of vanilla ice cream, whipped or double cream.