Simple Berry Crumble Oat (Printer-friendly)

Juicy mixed berries baked under a crisp, golden oat topping for a cozy treat.

# What You'll Need:

→ Fruit Filling

01 - 1.5 cups mixed berries, fresh or frozen (blueberries, raspberries, blackberries, strawberries)
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon fresh lemon juice
04 - 1 teaspoon cornstarch

→ Oat Crumble Topping

05 - 0.25 cup rolled oats
06 - 0.25 cup all-purpose flour
07 - 3 tablespoons packed light brown sugar
08 - 0.25 teaspoon ground cinnamon
09 - Pinch of salt
10 - 2 tablespoons unsalted butter, cold and diced

# Directions:

01 - Set oven to 350°F and allow to reach temperature.
02 - In a small bowl, gently combine berries with granulated sugar, lemon juice, and cornstarch, tossing until evenly coated.
03 - Divide berry mixture between two 6-ounce ramekins or distribute into a single small baking dish.
04 - In a separate bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Add cold diced butter and use fingertips to work mixture until crumbly texture forms.
05 - Distribute oat crumble mixture evenly over berry layer.
06 - Bake for 25 to 30 minutes until topping turns golden brown and berry filling bubbles at edges.
07 - Allow to cool for several minutes before serving. Serve warm, with vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -
  • It's ready in under an hour, which means you can actually make it on a weeknight without overthinking it.
  • The topping gets genuinely crispy and golden, not gummy or dense like some crumbles turn out.
  • Two servings means you're not eating the same dessert for a week, and there's less waste if you're cooking solo or as a pair.
02 -
  • Frozen berries release more liquid than fresh, which is why the cornstarch is in there—don't panic if you see liquid pooling; it means the starch is doing its job and will thicken once it bakes.
  • Warm butter ruins the crumble every time; if you realize yours is soft, toss it back in the freezer for two minutes because cold butter is what creates those crispy pockets instead of a dense cake.
03 -
  • Make the crumble topping ahead and keep it in the freezer in a sealed container; assemble and bake whenever the craving strikes, adding just a minute or two to the baking time since it starts cold.
  • The filling will stay thick and slice-able if you let it cool for at least five minutes, so plan for that moment of patience before diving in.
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