Warm Berry Oat Crumble

Ingredients

• 2 cups mixed berries (fresh or frozen)
• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 4 tablespoons cold unsalted butter, cubed
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch (The Secret Ingredient)

Method

1. The Filling: **Crucial Step:** Toss the berries with the cornstarch and 1 tablespoon of the sugar. **The Secret:** The cornstarch binds with the berry juices as they heat, creating a thick, jammy sauce rather than a watery soup.
2. The Crumble: In a bowl, combine oats, flour, remaining sugar, and cinnamon. **The Secret:** Use your fingers to rub the **cold** butter into the mix until it looks like coarse breadcrumbs with some pea-sized lumps.
3. Assemble: Divide the berry mixture between two ramekins or a small baking dish. Top generously with the oat crumble.
4. Bake: Bake at 375°F (190°C) for 20-25 minutes until the berries are bubbling and the topping is deeply golden and crunchy.
5. Serve: Let sit for 5 minutes to allow the sauce to set. Serve warm, ideally with a scoop of vanilla ice cream.

The Story & Tips

Warm Berry Oat Crumble makes two servings from mixed berries, oats, flour, brown sugar, cinnamon, cold butter, and cornstarch. It is a simple baked dessert with a fruit filling underneath an oat topping, and it can use fresh or frozen berries.

Toss the berries with cornstarch and sugar before assembling the crumble. For the topping, rub cold butter into the oats, flour, remaining sugar, and cinnamon until the mixture resembles coarse breadcrumbs with some larger pieces, then bake until the berries bubble and the topping browns.

Let the crumble stand for five minutes before serving warm with vanilla ice cream or Greek yogurt. The recipe works with mixed berries that are fresh or frozen, and it can be baked in two ramekins or a small baking dish depending on how you want to serve it.

Equipment

• Mixing bowl
• Two ramekins or small baking dish
• Fork

Substitutions

• Greek yogurt: Use 0.5 cup vanilla yogurt, coconut yogurt, softly whipped cream, or vanilla ice cream.
• mixed berries: Use 2 cups chopped peaches, plums, or apples; firmer fruit may need up to 5 extra minutes in the oven.
• unsalted butter: Use 2 tbsp melted coconut oil or a neutral vegetable oil.
• all-purpose flour: Use the same amount of a 1:1 gluten-free baking flour.

Serving suggestions

• Serve warm with vanilla ice cream or Greek yogurt.
• Add toasted almonds or pecans for extra crunch.

Storage

Cover and refrigerate leftovers for up to 3 days. Rewarm in a 325°F oven until the topping is crisp again.