Simple Berry Crumble Oat Topping (Printable)

A warm dessert featuring juicy mixed berries under a crisp, golden oat crumble topping.

# What You'll Need:

→ Fruit Filling

01 - 1.5 cups mixed berries, fresh or frozen (blueberries, raspberries, blackberries, strawberries)
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon fresh lemon juice
04 - 1 teaspoon cornstarch

→ Oat Crumble Topping

05 - 0.25 cup rolled oats
06 - 0.25 cup all-purpose flour
07 - 3 tablespoons light brown sugar, packed
08 - 0.25 teaspoon ground cinnamon
09 - Pinch of salt
10 - 2 tablespoons unsalted butter, cold and diced

# How to Make It:

01 - Preheat oven to 350°F
02 - In a small mixing bowl, gently toss mixed berries with granulated sugar, lemon juice, and cornstarch until evenly coated
03 - Divide berry mixture between two 6 oz ramekins or distribute into a single small baking dish
04 - In a separate bowl, combine rolled oats, flour, brown sugar, cinnamon, and salt
05 - Add cold diced butter to dry mixture and use fingertips to combine until crumbly texture forms
06 - Sprinkle oat crumble mixture evenly over berry filling
07 - Bake for 25 to 30 minutes until topping is golden brown and berries bubble at edges
08 - Allow to cool for several minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream

# Expert Tips:

01 -
  • It comes together in under 10 minutes of actual work, leaving you free to do literally anything else while it bakes.
  • That contrast between warm, juicy berries and a crispy golden topping is the kind of thing that makes people ask for the recipe before they even finish eating.
  • Two servings means you're not buried in leftovers, just enough for you and someone you want to share with.
02 -
  • Cold butter is non-negotiable; if yours is soft, pop it in the freezer for five minutes before cutting it up—this is what makes the topping actually crispy.
  • The cornstarch is doing real work here, thickening the berry juice so you don't end up with a soggy bottom and filling that runs everywhere.
  • Frozen berries don't need thawing and actually release less water during cooking, which is a win for your crumble structure.
03 -
  • If your berries are very tart, add an extra half tablespoon of sugar to the filling; if they're very sweet, a half teaspoon of lemon juice does wonders.
  • Use a small oven-safe baking dish or actual ramekins instead of a large pan—the ratio of topping to fruit matters, and too much space means the filling spreads thin and the topping doesn't crisp up as well.
  • Don't skip letting it cool for a few minutes after baking; this gives the cornstarch time to set so the filling doesn't run everywhere when you scoop it out.
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