Very-berry oat crumble

Very-berry oat crumble

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(15 ratings)

Prep: 20 mins Cook: 25 mins


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: per serving

  • kcal369
  • fat15g
  • saturates9g
  • carbs54g
  • sugars34g
  • fibre6g
  • protein5g
  • salt0.3g
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    For the crumble

    • 100g plain flour
    • 50g rolled oats
      Two piles of oats



      Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

    • 100g butter, cut into cubes



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 50g golden caster sugar

    For the fruit filling

    • 400g strawberry, hulled and halved if large



      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 100g golden caster sugar
    • 1½ tbsp cornflour
    • 500g mixed berry and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants
    • ice cream or custard, to serve


    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.

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    Comments, questions and tips

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    Marie Scott's picture
    Marie Scott
    15th Jun, 2020
    Great recipe however I added ground almonds, extra flour and extra oats. As a bonus topping I added flaked almonds which was delicious, I also added rhubarb which went extremely well with the strawberries.
    Becky Godley PT's picture
    Becky Godley PT
    7th Apr, 2019
    I found the crumble mix very wet I had to add much more flour. I then put through some Demerara sugar and powered ginger and extra oats on top.
    11th Sep, 2018
    I found the crumble a bit too tart. Also the topping wasn't very good. Won't be making it again.
    14th Aug, 2018
    Made the topping exactly to the recipe and it was delicious. Will definitely make again. Adapted the filling to what berries I had and it went down very well. Freezes well too. I froze the topping seperately to the berries part, assembled when deforosted, and popped straight in the oven whilst eating our Sunday lunch. Easy peasy!
    21st Aug, 2016
    I used only 50 g of butter and worked ok nice and crispy top. Will be making this again :).
    Frantic Flapjack
    29th Jul, 2014
    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"
    4th Sep, 2018
    planning to make this this weekend. Even I was a little startled at the amount of butter. Amob 100 used only half. Thanks so much for the recco of raymond blanc. will have a dekko!
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