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Very-berry oat crumble

Very-berry oat crumble

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal369
fat15g
saturates9g
carbs54g
sugars34g
fibre6g
protein5g
salt0.3g
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Ingredients

For the crumble

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

For the fruit filling

  • 400g strawberry, hulled and halved if large
  • 100g golden caster sugar
  • 1 ½ tbsp cornflour
  • 500g mixed berry and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants
  • ice cream or custard, to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2014

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Overall rating

A star rating of 4.7 out of 5.17 ratings
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