Baked Berry Oat Crumble
Ingredients
Berry Base
18 oz blueberries
12 oz blackberries chopped
¼ c coconut sugar
1 tsp vanilla extract
1 tsp lemon juice
Oat Crumble Topping
1 c rolled oats
¼ c coconut sugar
½ c oat flour
1 tbsp ground flaxseed
1 tsp vanilla extract
½ tsp cinnamon
⅛ tsp salt
¼ c butter melted
For Serving
Vanilla yogurt or ice cream for dessert
Method
Preheat the oven
Preheat oven to 350°F and lightly grease a baking dish.
Prepare the berry layer
In a large bowl, combine blueberries, blackberries, coconut sugar, vanilla extract, and lemon juice. Spread evenly in the bottom of the baking dish.
Make the oat crumble
In another bowl, mix together rolled oats, coconut sugar, oat flour, flaxseed, vanilla extract, cinnamon, and salt. Pour in melted butter and stir until everything is evenly coated and crumbly.
Assemble
Sprinkle the oat mixture evenly over the berries.
Bake
Bake for 30 minutes, or until the topping is lightly golden and the berries are bubbling around the edges.
Cool & serve
Let cool slightly before serving.
Spoon warm crumble into bowls and top with vanilla yogurt for a comforting breakfast, or enjoy as a dessert with ice cream. #crumble #berrydessert #dessertrecipes #sweettreat
I love making baked berry oat crumble because it combines the tartness of fresh berries with the comforting crunch of oat topping, making it a versatile dish for any time of day. Using coconut sugar instead of refined sugar not only adds a subtle caramel flavor but also keeps the recipe more natural and health-conscious. The addition of ground flaxseed in the oat crumble boosts the nutritional value by providing omega-3 fatty acids and fiber, enhancing the overall health benefits. When preparing this dish, I find it's important to evenly spread the berry mixture to ensure uniform bubbling and juiciness during baking. The lemon juice brightens the berry flavor and balances the sweetness. Also, letting the crumble cool slightly helps the topping firm up, making it easier to serve. This recipe is perfect for adapting with whatever seasonal berries are available. Substituting or mixing in raspberries or strawberries works wonderfully. For a dairy-free option, serving it with plant-based yogurt or coconut ice cream keeps it delicious and suitable for different diets. From my experience, baking at 350°F for about 30 minutes yields a perfectly golden crumble with juicy fruit beneath. It’s an ideal choice for a quick yet impressive breakfast or a comforting dessert after dinner. Sharing this crumble with family or friends always earns compliments for its balanced flavors and wholesome ingredients.
