Tucking into a big bowl of warm crumble is the ultimate treat here and this healthier version is my go-to, packed full of slow releasing oats!
Crumbles are incredibly easy to make and I like to rustle up a big batch to last a few days, and have to been to freeze leftovers too when I over-bake. 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 always transport me back to my childhood as apple crumble was one of the first puddings I learnt to make aged 16 when a friend’s mum passed down the recipe to me. I’ve made it ever since and tweaked it to the one you see here.
I hope you love it as much as we do!
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.