Winter Berry Crumble Oats (Print Version)
A rustic blend of winter berries under a crunchy oat topping, ideal for warm, comforting evenings.
# What You Need:
→ Berry Filling
01 - 21 oz mixed frozen winter berries (blackberries, blueberries, raspberries, currants)
02 - 6 tbsp granulated sugar
03 - 1 tbsp lemon juice
04 - 2 tbsp cornstarch
05 - 1 tsp vanilla extract
→ Oat Crumble Topping
06 - 1 cup rolled oats
07 - 3/4 cup all-purpose flour
08 - 1/2 cup light brown sugar
09 - 7 tbsp unsalted butter, cold and cubed
10 - 1/2 tsp ground cinnamon
11 - Pinch of salt
# How to Prepare:
01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, gently toss frozen berries with granulated sugar, lemon juice, cornstarch, and vanilla extract until coated evenly.
03 - Spread the berry mixture evenly in a 9-inch baking dish.
04 - Combine oats, flour, brown sugar, cinnamon, and salt in a separate bowl. Rub cold, cubed butter into the dry ingredients using fingertips until coarse crumbs form.
05 - Evenly sprinkle the oat crumble over the berry layer.
06 - Bake for 35 minutes, or until the topping is golden and berries are bubbling at edges.
07 - Let the dessert cool for 10 minutes before serving warm, optionally with vanilla ice cream or custard.
# Expert Advice:
01 -
- It comes together in barely twenty minutes of prep, yet tastes like you've been planning it all week.
- The contrast between the crunchy, buttery topping and soft, jammy berries is genuinely addictive.
- One dish, minimal cleanup, and somehow it manages to feel fancy enough for guests.
02 -
- Don't skip the cold butter step—room temperature butter makes the crumble dense and greasy rather than crumbly and golden.
- If your filling looks too wet after baking, you used too much lemon juice or didn't let the frozen berries thaw enough before mixing; next time, toss them while they're still partially frozen.
03 -
- Keep your butter in the freezer until the last moment—the colder it is, the more defined your crumble texture will be.
- Watch the oven around the 30-minute mark; if your topping is browning too fast, loosely cover it with foil for the last few minutes.