It's summer season, which means super markets are filled with beautiful, juicy berries, and it is the perfect time to make this easy triple berry crumble with oats!
This is my go to last minute dessert for summer hosting plans (including Memorial Day, which is just around the corner), because:
- It comes together in under 1 hour with less than 10 minutes of active work
- It takes very few ingredients which are likely already in your pantry
- It is not too sweet (I don't add any sugar to the filling)
- It has the perfect ratio of crumble to berries (i.e., lots of crispy crumble)!
- It is actually kind of healthy! Seriously - full of fiber and not a lot of sugar. It's a win as far as desserts are concerned
Here's what you will need for this recipe:
Oat crumble topping:
- All purpose flour
- Old fashions rolled oats - I like to use Quaker
- White sugar - you can also sub brown sugar
- Cold, cubed butter - make sure the butter is very cold straight from the fridge for best results
- Mixed berries - I used a mixture of raspberries, blackberries and blueberries, but you can also add strawberries. You can use fresh berries (washed and dried) or frozen berries, no need to thaw!
- Lemon juice
- Note: I did not add sugar to the filling as I find berries are naturally sweet and the crumble is quite sweet, too! But you can add sugar here if you want, too
HOW TO MAKE THE TRIPLE BERRY CRUMBLE
This crumble is extremely easy to make and takes less than 10 minutes of active work! Here's a quick video:
First, preheat the oven to 375F (conventional) and brush some butter on the bottom of a 9x13" casserole / lasagna dish.
Now, prepare the oat crumble topping. Mix the flour, oats, sugar, cinnamon and salt in a bowl, and whisk to ensure there are no lumps. Add in the cold, cubed butter, and rub it in with your hands until the mixture resembles large bread crumbs. It's ok for there to be some large crumbs in there. Set aside the bowl.
Next, prepare the berry filling directly in the baking dish. Add the washed and dried berries, lemon juice, cornstarch and salt, and mix to combine.
Lastly, top the berry filling with the oat crumble topping made earlier, spreading it evenly. This recipe makes a thick crumble layer, which is exactly how I like it!
Now just chuck into the oven and bake for about 40-45 minutes until the crumble topping is golden and crispy.
Serve the triple berry crumble while still warm. It is delicious with a scoop of vanilla ice cream or whipped cream!
FREQUENTLY ASKED QUESTIONS
Yes, you can substitute the white sugar in the crumble topping with brown sugar.
I suggest baking the crumble fresh as it is best when warm. To prepare ahead of time, you can prepare the crumble topping separately, and assemble right before baking. I don't necessarily recommend preparing the whole thing ahead of time as the berries will release a lot of water.
Yes, you can freeze the berry crumble both before and after baking it! If freezing beforehand, I suggest baking straight from the freezer and simply adding 5 minutes to the baking time. If freezing baked, I suggest warming it up in the oven, too. Note that a crumble is best freshly baked, so if you freeze it after baking, the textures may not be absolutely perfect.
Yes! You can easily use this recipe for any kind of fruit crumble. If you are not a fan of berries, you can make an apple crumble (with thinly sliced apples) or a peach crumble (with chopped peaches). It will be delicious no matter what.
Now, without further ado, let's dive in, shall we!?
If you enjoyed this recipe and want more easy dessert recipes, definitely check out the following, too:
- Super moist, easy chocolate cake which comes together in less than 1 hour!
- Mango Chantilly swiss roll perfect for this mango season
- Easy chocolate mousse cake which is somewhere in between ice cream and cake