Winter Berry Crumble Oats (Print Version)
Juicy berries baked beneath a golden oat topping, ideal for a cozy winter treat.
# What You Need:
→ Berry Filling
01 - 1.3 pounds mixed frozen berries (blackberries, blueberries, raspberries, redcurrants)
02 - 1/3 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1 teaspoon vanilla extract
→ Oat Crumble Topping
06 - 3/4 cup all-purpose flour
07 - 1 cup rolled oats
08 - 1/3 cup light brown sugar, packed
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 cup unsalted butter, cold and diced
11 - Pinch of salt
# How to Make It:
01 - Set oven to 350°F for baking.
02 - Combine frozen berries, granulated sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Toss gently until berries are evenly coated with the mixture.
03 - Pour the berry mixture into a greased 9-inch baking dish and spread into an even layer.
04 - Whisk together flour, oats, brown sugar, cinnamon, and salt in a separate bowl. Add cold diced butter and work it into the dry mixture with your fingertips until it resembles coarse crumbs.
05 - Distribute the oat crumble topping evenly over the berry filling.
06 - Bake for 35 minutes until the topping turns golden brown and the fruit filling bubbles at the edges.
07 - Let the crumble cool for 10 minutes before serving warm.
# Expert Hints:
01 -
- The frozen berries mean you can make this year-round without waiting for summer fruit
- That oat topping gets perfectly golden and crisp while staying tender underneath
02 -
- Really work that butter in with cold hands so you dont melt it, which is the secret to getting those irresistible crispy bits
- The bubbling you see is crucial, so dont be tempted to pull it out early or your filling will be too loose
03 -
- If your berries seem especially juicy, add an extra tablespoon of cornstarch to prevent a runny filling
- Watch the topping carefully in the last few minutes, as the sugar can go from golden to burnt quickly