Simple Berry Crumble Oat (Printable)

Juicy mixed berries baked under a crisp oat topping for a warm, comforting small-batch dessert.

# Components:

→ Fruit Filling

01 - 1.5 cups mixed berries (fresh or frozen)
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon fresh lemon juice
04 - 1 teaspoon cornstarch

→ Oat Crumble Topping

05 - 0.25 cup rolled oats
06 - 0.25 cup all-purpose flour
07 - 3 tablespoons packed light brown sugar
08 - 0.25 teaspoon ground cinnamon
09 - Pinch of salt
10 - 2 tablespoons cold unsalted butter, diced

# Directions:

01 - Set oven temperature to 350°F and allow to reach full temperature.
02 - In a small mixing bowl, gently combine berries with granulated sugar, lemon juice, and cornstarch until evenly coated.
03 - Divide berry mixture between two 6-ounce ramekins or transfer to a single small baking dish.
04 - In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add diced cold butter and work together using fingertips until mixture resembles coarse crumbs.
05 - Distribute oat crumble mixture evenly over berry filling.
06 - Bake for 25 to 30 minutes until topping turns golden brown and berry juices bubble at edges.
07 - Allow dessert to cool for several minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • It comes together in under 15 minutes of actual work, making it perfect when you need dessert but don't want to fuss.
  • The butter and oats create this insanely crispy topping that somehow stays golden even when the berries beneath are bubbling soft.
  • You can throw frozen berries straight in—no thawing, no guilt about wasting produce.
02 -
  • Don't skip using cold butter—room temperature butter will melt into the oat mixture and you'll end up with a dense, cake-like topping instead of that crispy crumble texture everyone loves.
  • The filling will keep bubbling slightly even after you pull it from the oven, so don't panic if it looks a little loose at first; it firms up as it cools.
03 -
  • Make the crumble topping right before baking so the butter stays cold and the texture stays crispy instead of compacting as it sits.
  • If your berries are very juicy, add an extra quarter teaspoon of cornstarch to the filling so it doesn't overflow and make a mess on your oven floor.
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