Winter Berry Oat Crumble (Printable Version)

Tart winter berries combined with a buttery oat topping for a warm, comforting dish.

# What You'll Need:

→ Berry Filling

01 - 21.16 oz mixed winter berries (fresh or frozen; blackberries, raspberries, blueberries, cranberries)
02 - 3.53 oz granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1 teaspoon vanilla extract

→ Oat Crumble Topping

06 - 4.23 oz rolled oats
07 - 3.53 oz all-purpose flour
08 - 3.53 oz unsalted butter, cold and cubed
09 - 2.82 oz light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - Pinch of salt

# How to Make It:

01 - Set oven temperature to 350°F (180°C) and prepare for baking.
02 - Combine the winter berries, granulated sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Toss gently until berries are evenly coated, then transfer to a lightly greased 9-inch baking dish.
03 - In a separate bowl, blend rolled oats, all-purpose flour, light brown sugar, cinnamon, and salt. Incorporate cold cubed butter by rubbing it with your fingertips until the mixture resembles coarse crumbs.
04 - Evenly distribute the oat crumble mixture over the berry filling in the baking dish.
05 - Place the baking dish in the oven and bake for 35 minutes, or until the topping is golden brown and the berry filling bubbles around the edges.
06 - Allow the crumble to cool for 10 minutes before serving warm. Optionally accompany with vanilla ice cream or whipped cream.

# Expert Insights:

01 -
  • It rescues forgotten berries from the freezer and turns them into something that feels special without any fuss.
  • The oat topping bakes up crunchy and golden, with little pockets of buttery sweetness that contrast perfectly with the tart fruit.
  • You can have it in the oven in fifteen minutes, and the whole kitchen smells like a bakery while it cooks.
  • It tastes even better the next morning, cold from the fridge with a spoon of yogurt.
02 -
  • If you skip the cornstarch, the berry juices will soak into the crumble topping and turn it soggy instead of crisp.
  • Cold butter is the secret to a crumbly, flaky topping. If it melts before baking, you'll end up with a dense, cakey layer instead.
  • Don't press the crumble down onto the fruit. Just scatter it loosely so it bakes up light and crunchy.
03 -
  • Taste your berry mixture before baking. If it's too tart, add a little more sugar. If it's too sweet, add another squeeze of lemon.
  • Let the crumble cool for at least 10 minutes before serving. The filling will thicken as it cools and won't run all over the plate.
  • If the topping is browning too quickly, cover the dish loosely with foil for the last 10 minutes of baking.

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