Very-berry oat crumble

Very-berry oat crumble

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
369
protein
5g
carbs
54g
fat
15g
saturates
9g
fibre
6g
sugar
34g
salt
0.3g

Ingredients

For the crumble

  • 100g plain flour
  • 50g rolled oats
  • 100g butter, cut into cubes
  • 50g golden caster sugar

For the fruit filling

  • 400g strawberries, hulled and halved if large
  • 100g golden caster sugar
  • 1½ tbsp cornflour
  • 500g mixed berries and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants
  • ice cream or custard, to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
  2. Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
  3. When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

Recipe from Good Food magazine, July 2014

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Comments

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Frantic Flapjack's picture
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The fruit part of this crumble was lovely. However, the crumble part just didn't work. I think the ratio of butter to flour is too high and I ended up with a melty lumpy crumble. I will make this again but will use the Raymond Blanc recipe for the topping which is on this site under "Apple & blackberry crumble"

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