The most delicious crumble can be made using fresh, seasonal berries, but for a taste of summer all year round, you can always keep a bag of fruit in the freezer. The recipe calls for frozen berries coated in a spiced crumble made with oats and almonds. However, using an equal amount of fresh mixed berries will be equally delightful.
The combination of oats, cardamom, ground coriander, and brown sugar serves a dual purpose in this recipe. A small portion sweetens and thickens the berry filling, while the remaining mixture, combined with sliced almonds and softened butter, creates a crunchy crumble topping that adds a delicious contrast to the tender, juicy berries.
For the best results, opt for instant oats as steel cut oats will be too chewy. Serve the crumble warm or at room temperature, ideally accompanied by a scoop of vanilla ice cream.
The following recipe serves 6 to 8, and takes an hour to make from start to finish.
- 1 cup instant oats
- ½ cup brown sugar
- ½ teaspoon ground cardamom
- ½ teaspoon ground coriander
- 4 cups frozen mixed berries, not thawed
- 1½ cups sliced almonds
- ¼ teaspoon salt
- 113 grams salted butter, cut into ½-inch cubes, room temperature
- Preheat the oven to 350°F, ensuring that the rack is placed in the middle position.
- In a medium-sized bowl, combine the oats, sugar, cardamom, and coriander, using your fingers to break up any clumps of sugar.
- Take the berries and place them in a 9-inch pie plate. Add ¼ cup of the oat mixture to the berries and mix thoroughly until they are well combined. If there are any large clumps of frozen berries, make sure to break them up.
- In the remaining oat mixture, mix in the almonds and salt.
- Add the butter and use a rubber spatula to incorporate it until well combined.
- With your hands, shape the mixture into small pieces and clumps, making sure they are no bigger than the size of an olive. Sprinkle these bits and clumps evenly over the berries.
- Place the dish in the oven and bake for approximately 40 to 45 minutes, or until the edges are bubbling and the crumble has turned a golden brown color.
- Serve the crumble either warm or at room temperature.
