Pixicook
LoginGet Started
    HomeRecipesOatmealBerry Oatmeal Crumble
    recipe image

    Berry Oatmeal Crumble

    clock-icon40 minutes
    author-image
    Author
    Pixicook editorial team

    A delicious dessert featuring a combination of juicy berries topped with a golden oatmeal crumble.

    Ingredients for Berry Oatmeal Crumble

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Mixed Berries, fresh or frozen

    0 lb

    Substitute chevron-down

    Cornstarch

    tablespoons

    Substitute chevron-down

    Granulated Sugar

    tablespoons

    Substitute chevron-down

    Rolled Oats

    cups

    Substitute chevron-down

    Almonds

    cups

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Sea Salt

    teaspoons

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Honey

    cups

    Substitute chevron-down

    How to Make Berry Oatmeal Crumble

    1. Prep and Mix Berries

    Preheat your oven to 400°F (200°C). In a 13 x 9-inch (33 x 23 cm) baking dish, toss 2 pounds (900 g) of mixed berries with 1 tablespoon of cornstarch and 2 tablespoons of granulated sugar until evenly coated.

    2. Prepare Oat Mixture

    In a large bowl, combine 3 cups (280 g) of rolled oats, ¾ cup (100 g) of almonds, 1 teaspoon of ground cinnamon, and ½ teaspoon of sea salt.

    3. Combine Wet and Dry Ingredients

    Melt 6 tablespoons (75 g) of unsalted butter and blend with ⅓ cup (100 g) of honey. Pour over the oat mixture and stir until just combined.

    4. Assemble and Bake

    Spread the oat mixture over the prepared berries in the baking dish. Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the fruit is bubbling.


    Comments (0)

    Add your comment...

    Explore More Oatmeal recipes

    Explore More Collections

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Dashi with Cod and Clams

    Mushroom Soup

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch