Mixed Berry Crumble | Ultralight Backpacking Recipe

Raise your hand if you have a sweet tooth! I don’t know about you but there are those days on trail that are a real struggle. Soaking wet from rain, muscles aches from climbing 1000’s vertical feet, swatting at mosquitoes for hours or post-holing up to your thighs for miles…been there?!? Having a treat in your food bag can be a real pick-me-up. Our Mixed Berry Crumble dessert recipe hits the spot every time!

Mixed Berry Crumble

This sweet treat is definitely worthy of making it to your list of favorites! Go ahead and click "Add to Favorites" now.
Rate This Recipe
4.75 from 4 votes
View Comments / Leave A Review

NUTRITION (per serving)

Kcal/oz 152
Kcal/gram 5.3
Calories 379 kcal
CARBS 41 g
Fiber 4 g
Total Sugar 23 g
Fat 23 g
Sodium 138 mg
Home Prep Time 5 mins
Field Prep Time 5 mins
WT/SERVING 2.5 oz (71 g)
MEAL PREPCook, Dehydrator Not Required
Diet TYPESGluten-Free, Kid-Friendly, Low-Sodium, Low-Sugar, Nut-Free, Vegetarian
Servings1 serving



  • substitution - sugar substitute, no added sugar option
  • substitution - lemon powder, homemade, DIY recipes are available online
  • substitution - graham crackers ,gluten-free, gluten-free option



  • Put all ingredients, except graham cracker crumbs and coconut oil, in a bag or container to be used in the backcountry. See meal prep tip below.
  • Put graham cracker crumbs in a separate bag or container to be stored with the berry mix.
  • Pack 1 Tbsp (14 g) coconut oil in a leakproof container to be added when the meal is consumed. We recommend double bagging the oil in the event there is a leak.


  • Add 1-2 oz (30-60 mL) hot water to the berry mixture.
  • Stir to mix well and let stand to allow the berries to fully rehydrate and sauce to thicken.
  • The mixture should be the consistency of a fruit compote.  More or less water may be added to reach the desired consistency.
  • Add 1 Tbsp (14 g) coconut oil to the berry mixture.
  • Stir to mix well.
  • Sprinkle graham cracker crumbs over the berry compote and enjoy!



  • Dehydrated fruit is not recommended as it will not create a compote unless cooked for an extended period of time in a pot.



  • Total sugar (per serving): 23 g including 13 g added sugar
  • For a no added sugar recipe, replace cane sugar with a sugar substitute.
  • To reduce calories by 120, do not add the 1 Tbsp (14 g) coconut oil. However, the oil helps create a fruit compote sauce.
  • To reduce calories by 40, reduce the volume of butter powder to 1 Tbsp (6 g).
  • If butter powder is not included, there will not be a significant change in flavor or texture.
Did you make this recipe? We'd love to see it!Share photos from your kitchen or the backcountry below.

Disclaimer: Backcountry Foodie is an Amazon Affiliate, which means that if you choose to purchase a product from a link on this page we could potentially receive a small commission to help support ongoing recipe development.

Did you enjoy this backpacking dessert recipe?

Click here to learn more about Backcountry Foodie’s ultralight recipes and meal planning service.

Hungry for more?

Here are more recipes you’ll likely enjoy…

Aaron Owens Mayhew, MS, RDN, is a registered dietitian and ultralight long-distance backpacker with over 20 years of nutrition and backpacking experience. She’s also the founder and owner of Backcountry Foodie, online ultralight recipes and meal planning platform for backpackers. She also enjoys teaching hikers, like you, about backpacking nutrition via live virtual masterclasses. You can follow Aaron’s adventures in the kitchen and the backcountry via Instagram and Facebook.

Aaron & Ella Hiking Yellow Aster Butte

Leave a Reply

Your email address will not be published. Required fields are marked *

Star rating submitted with comment if selected

Scroll to Top
0 Shares 508 views
Copy link
Powered by Social Snap