Berry Crumble
Crumble is our go-to when we want something hot and homely without any rolling or pastry work. Under the crumbly lid the berries turn into thick, bubbling jam, while the top bakes crisp and caramelised. The best spoonfuls are the ones where the juices have crept up and soaked into the crumbs.
- Prep
- 20 min
- Cook
- 40 min
- Rest
- 15 min
- Total
- 1 h 15 min
- Servings
- 6
- Level
- Easy
- Per serving
- 410 kcal
Ingredients
For the fruit
For the crumble
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What to use instead
For a gluten-free version, use almond flour instead of wheat flour and certified gluten-free oats.
Makes: 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Heat the oven
Heat the oven to 190 °C (375 °F). Have ready a baking dish about 20 × 25 cm (8 × 10 in), or 1.5–2 litres in volume.
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Step 2: Make the crumble
Mix the flour, oats, brown sugar and salt. Add the cold butter and rub it in with your fingertips until the mixture looks like damp sand with pea-sized lumps; squeeze some in your fist to form bigger clumps. Chill while you prepare the fruit.
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Step 3: Prepare the berries
Tip the berries into the dish — do not thaw frozen ones. Sprinkle over the sugar and cornstarch, add the lemon juice and toss so the starch is evenly spread.
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Step 4: Top with crumble
Scatter the crumble evenly over the berries without pressing it down, so the top stays crunchy.
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Step 5: Bake the crumble
Bake for 35–40 minutes (45–50 with frozen berries), until the top is golden brown and thick, dark juices bubble up around the edges.
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Step 6: Let it rest
Leave the crumble for 15 minutes so the juices thicken. Serve warm — a scoop of vanilla ice cream is never a bad idea.
Tips & variations
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Tip
Big clumps in the topping are a good thing: they bake up crisp outside and slightly soft inside, like little cookies.
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Variation
In autumn, replace half the berries with apples cut into 1 cm dice, and add 30 g chopped nuts to the crumble.
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Swap
For a gluten-free version, use almond flour instead of wheat flour and certified gluten-free oats.
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Storage
Keep leftovers in the fridge for up to 3 days. Reheat at 180 °C (350 °F) for 10–15 minutes to crisp the topping again.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 410 kcal | 2,460 kcal |
| Protein | 5 g | 30 g |
| Fat | 15 g | 90 g |
| Carbohydrates | 63 g | 378 g |
Approximate values calculated from standard ingredient data.
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