Winter Berry Crumble Oats (Printable View)
A comforting dessert featuring winter berries beneath a crunchy oat and almond topping.
# What You'll Need:
→ Berry Filling
01 - 1.3 lbs mixed frozen winter berries (such as blackberries, blueberries, raspberries, redcurrants)
02 - 1/3 cup granulated sugar
03 - 1 tbsp cornstarch
04 - 1 tsp vanilla extract
05 - 1 tbsp lemon juice
→ Oat Crumble Topping
06 - 1 cup rolled oats
07 - 2/3 cup all-purpose flour
08 - 1/3 cup light brown sugar, packed
09 - 1/4 cup unsalted butter, cold and cubed
10 - 1/3 cup sliced almonds
11 - 1/2 tsp ground cinnamon
12 - Pinch of salt
# How-To Steps:
01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, combine the berries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until evenly coated and transfer to an 8-inch baking dish.
03 - In a separate bowl, mix the oats, flour, brown sugar, sliced almonds, cinnamon, and salt. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
04 - Evenly scatter the oat crumble topping over the berry filling, covering completely.
05 - Bake for 35 minutes, or until the topping is golden brown and the berry mixture is bubbling around the edges.
06 - Allow to cool for 10 minutes before serving. Serve warm with vanilla ice cream or custard if desired.
# Expert Advice:
01 -
- The frozen fruit means you can make this year round without waiting for berry season
- That crunch of almonds against warm, tart berries is the kind of comfort that makes January bearable
02 -
- Frozen berries release more liquid than fresh, so don't skip the cornstarch or you'll end up with soup at the bottom
- That 10-minute cooling period feels impossible but is essential for the filling to set properly
03 -
- Rub the butter in with your actual fingertips, not a food processor, so you can feel the texture and stop at the right moment
- If your crumble is browning too fast, tent it loosely with foil for the last 10 minutes