Berry Oat Crumble
Jammy mixed berries under a thick, buttery oat topping that bakes into proper crunchy clusters.
Two things make a crumble good: fruit that has been thickened so it is jammy rather than watery, and a topping with enough butter to form clusters instead of sand. Rubbed cold butter and a spell in the freezer before baking take care of the second.
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How to make Berry Oat Crumble
Ingredients
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Fruit
Oat crumble topping
Equipment
- 23 cm baking dish
- Large mixing bowl
- Baking sheet
Method
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1
Heat the oven
Heat the oven to 190C / 375F and set a baking sheet on the shelf below to catch any bubbling-over.
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2
Thicken the fruit
Toss the berries with the sugar, cornflour, lemon juice and zest, vanilla and salt until no dry cornflour remains. Tip into the baking dish and level it.
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3
Mix the dry topping
Combine the oats, flour, brown sugar, cinnamon and salt in a large bowl.
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4
Rub in the butter
Add the cold cubed butter and rub it through with your fingertips until you have a mix of coarse crumbs and clumps the size of hazelnuts. The big clumps become the crunchy clusters, so do not overwork it into sand.
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5
Chill, then top
Freeze the topping for 10 minutes, then scatter it over the fruit in an even, thick layer without pressing it down. Add the nuts if using.
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6
Bake until bubbling
Bake 40-45 minutes, until the topping is deep golden and the fruit is bubbling thickly at the edges. Rest 20 minutes before serving so the juices set.
Cook’s tips
- Cold butter and a stint in the freezer are what create clusters. Warm butter melts on contact and gives you a flat, sandy crust.
- Cornflour is not optional with berries; without it you get fruit soup under a soggy top.
- Let it rest twenty minutes. Straight from the oven the fruit runs everywhere.
Variations
- Use apples and blackberries in autumn, or peaches and raspberries in summer.
- Add a handful of desiccated coconut or swap half the oats for crushed digestive biscuits.
- Make it vegan with a firm plant butter rubbed in exactly the same way.
Storage and make-ahead
Keeps 3 days covered at room temperature or 5 days refrigerated. Re-crisp in a 180C / 350F oven for 12 minutes; the microwave makes the topping soft.
Nutrition per serving
| Calories | 386 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 56 g |
| Fat | 17 g |
| Fibre | 6 g |
| Sugar | 32 g |
| Sodium | 140 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
