Tucking into a big bowl of warm crumble is the ultimate treat!
Perfect for whole family, I whipped up this delicious mixed berry oat delight after a family stroll at the Yorkshire Sculpture park, having spent a wonderful afternoon playing in the leaves and absorbing the soul enriching art (you can check out our adventures there on my You Tube channel).
Crumbles are incredibly easy to make and I always conjure up a big batch to last a few days. I like to serve ours with thick Greek yoghurt but will also mix it up with custard, single cream as shown or ice cream for a not so healthy option!
Crumbles take me back to my childhood, apple crumble was one of the first puddings I learnt to make, a friend’s mum passed down the recipe to me and I literally made them through my GCSE’s and A’Levels and right through uni.
Now, we enjoy them as a family and have even been known to scoff it for breakfast!
Mixed Berry Crumble
- 300g mixed berries – raspberries, cranberries and blackberries.
- 2 tbsp water/apple juice
- 90g honey, melted
- 60g unsalted butter, cut into pieces
- 120g wholemeal flour
- 120g oats
- sprinkle of cinnamon
- double cream to serve (optional)
Preheat the oven to 200 C / Gas 6. Grease a shallow baking dish. Add the berries to a covering the bottom of the dish. Cover with water or apple juice.
In a separate bowl, mix (I like to use my fingers) the butter, honey, oats, flour and cinnamon with a fork until the mixture resembles coarse crumbs. Sprinkle over the berries.
Bake in the preheated oven until the crumble is golden and berries are bubbly for about 25 minutes.
Serve warm or cool with double cream if you like.