Winter Berry Oat Crumble (Printable View)
Warm winter berries under a golden oat crumble, ideal for comforting and rustic desserts.
# What You’ll Need:
→ Berry Filling
01 - 21 oz mixed frozen winter berries (blackberries, blueberries, raspberries, currants)
02 - 6 tbsp granulated sugar
03 - 1 tbsp lemon juice
04 - 2 tbsp cornstarch
05 - 1 tsp vanilla extract
→ Oat Crumble Topping
06 - 1 cup rolled oats
07 - 3/4 cup plain flour
08 - 1/2 cup light brown sugar
09 - 7 tbsp unsalted butter, cold and cubed
10 - 1/2 tsp ground cinnamon
11 - Pinch of salt
# Cooking Steps:
01 - Preheat the oven to 350°F (180°C).
02 - In a large bowl, combine the frozen berries, granulated sugar, lemon juice, cornstarch, and vanilla extract; toss gently until the berries are evenly coated.
03 - Transfer the berry mixture to a 9-inch (23 cm) baking dish and spread evenly.
04 - In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold, cubed butter and rub it in using fingertips until coarse crumbs form.
05 - Evenly sprinkle the oat crumble topping over the berry layer.
06 - Bake for 35 minutes or until the topping is golden and berries are bubbling at the edges.
07 - Allow to cool for 10 minutes and serve warm, optionally accompanied by vanilla ice cream or custard.
# Expert Tips:
01 -
- The contrast between the tart berries and buttery, crunchy topping hits exactly right, especially when you eat it warm straight from the oven.
- It comes together faster than you'd expect, and somehow tastes like you've spent hours in the kitchen when really you haven't.
- One bowl for the filling, one for the topping, and minimal cleanup means you can actually enjoy your dessert instead of resenting the aftermath.
02 -
- Cold butter is non-negotiable; if yours gets warm while you're rubbing it in, stick the bowl in the freezer for five minutes and start again.
- The cornstarch matters more than you'd think—skip it and your crumble will weep berry juice all over your plate, which while delicious, defeats the purpose of having a crispy top.
- Fresh berries will cook faster and release more liquid, so reduce baking time to 30 minutes if you're using them, and possibly add an extra tablespoon of cornstarch.
03 -
- If your butter is too soft and the crumble mixture is looking greasy, pop it in the freezer for five minutes and it'll come back to life, turning into proper crumbs again.
- The moment you see golden edges and gentle bubbling at the sides of the dish, pull it out—don't wait for the top to be deeply browned, or the berries will break down too much.
- Vanilla ice cream is the traditional pairing, but warm custard is where this dessert truly transcends, because the warmth of both elements creates something almost luxurious.