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Raspberry and blueberry crumble
Raspberries and blueberries baked under a crisp topping of rolled oats, flour, butter, and sugar. Use fresh or frozen fruit. Serves 6.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 35 min
- Total time
- 45 min
- Servings
- 6 servings
- Difficulty
- Easy
- Cuisine
- Western European
Raspberry and blueberry crumble is a quick oven-baked dessert: toss the berries with a little sugar and starch, then cover with a crumble topping of rolled oats, flour, and butter. Frozen fruit works too; add it to the baking dish without thawing.
Ingredients
Fruit
Crumble topping
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Instructions
Tip: tap a step to mark it as done.
Fruit
5 minPreheat the oven to 190 °C (375 °F). Toss the raspberries and blueberries with the sugar and starch, then spread in a baking dish.
Crumble topping
5 minMix the oats, flour, sugar, and salt, then rub in the cold butter with your fingertips until clumps form. Scatter the topping over the fruit.
Bake
35 minBake for 30–35 minutes, until the topping is golden and the fruit juices are bubbling around the edges. Let stand for 10 minutes.
Tip: The starch thickens the juices released by the fruit. If using frozen fruit, add an extra teaspoon of starch, as it releases more juice.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 316 kcal
- Protein
- 4.2 g
- Carbohydrates
- 50 g
- of which sugars
- 23 g
- Fat
- 12 g
- of which saturates
- 6.9 g
- Fiber
- 6.2 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Crumble s malinami a čučoriedkami z rúry
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