Winter Berry Crumble Oat (Printable)
Warm winter berries layered with a buttery oat topping for a cozy, sweet finish.
# What You'll Need:
→ Berry Filling
01 - 1.1 lbs mixed frozen winter berries, such as blackberries, blueberries, raspberries, and red currants
02 - 1/3 cup granulated sugar
03 - 1 tbsp lemon juice
04 - 2 tbsp cornstarch
→ Oat Crumble Topping
05 - 1 cup all-purpose flour
06 - 1 cup rolled oats
07 - 1/2 cup packed light brown sugar
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp salt
10 - 1/2 cup unsalted butter, cold and cubed
# How To Make:
01 - Set the oven to 350°F (180°C) to ensure proper baking temperature.
02 - In a large bowl, combine the frozen berries with granulated sugar, lemon juice, and cornstarch. Toss the mixture thoroughly until the fruit is evenly coated. Pour the filling into a 2-quart baking dish.
03 - In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt until uniformly blended.
04 - Add the cold cubed butter to the dry mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the texture resembles coarse, uneven crumbs.
05 - Distribute the crumble topping evenly over the berry base. Bake for 35 to 40 minutes, or until the surface is golden brown and the fruit filling is bubbling vigorously around the edges.
06 - Remove the dish from the oven and allow it to set for 15 minutes. Serve warm, accompanied by vanilla ice cream or custard.
# Expert Tips:
01 -
- The crumble topping gets impossibly crispy on the outside while staying tender underneath, creating a textural contrast that's genuinely hard to resist.
- It comes together in under an hour from start to finish, making it perfect for those moments when you want something that tastes like it took all day.
- Frozen berries work beautifully here, so you can make this anytime without hunting for fresh fruit or spending a fortune.
02 -
- Don't skip the cooling time after baking, even though the aroma will tempt you; the filling needs those 15 minutes to thicken up just enough to be spoonable.
- If your berries are fresh instead of frozen, reduce the sugar slightly since they're already juicier, and toss them with the cornstarch immediately before baking so they don't release too much liquid while sitting.
- Cold butter genuinely matters here; if yours softens while you're working, pop the bowl in the freezer for five minutes and start again.
03 -
- Partially thaw your frozen berries for just five minutes before mixing if you want them to release more juice and create a saucier filling; keep them fully frozen if you prefer a firmer consistency.
- The crumble topping can be made up to three days ahead and stored in an airtight container, then scattered over the berries and baked whenever you're ready.