Triple Berry Crumble with Oat Topping

• 4 cups mixed fresh or frozen berries (blueberries, raspberries, blackberries)
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 cup old-fashioned oats (certified gluten-free if needed)
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large bowl, combine berries, granulated sugar, lemon juice, and lemon zest. Transfer to a baking dish.
3. 3 In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs.
4. 4 Spread oat mixture evenly over the berries.
5. 5 Bake for 35 minutes or until topping is golden brown and berries are bubbly.
6. 6 Let cool for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Pastry cutter or fork

Variations

• Add a tablespoon of cornstarch to the berry mixture for a thicker filling.
• Experiment with different berry combinations like strawberries or cherries.

Substitutions

• Substitute almond flour for a gluten-free option.
• Use coconut oil instead of butter for a dairy-free version.

Pairings

• Serve alongside a simple lemon curd tart for a berry-citrus dessert spread.
• Offer with a glass of sweet Riesling or a rich dessert wine.

Nutrition

Tips

• Use fresh berries in season or frozen berries straight from the freezer.
• For a nutty crunch, add 1/4 cup chopped nuts to the oat topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a hot cup of coffee or tea for a cozy treat.

FAQ