Berry oat crumble


I’m moving this week! In honor of the occasion, and because I’m so far behind on preparations for the move that I am once again short on time, here’s the recipe for the fantastic berry oat crumble I made last week when I was supposed to be packing. (What? We didn’t want our moving truck to be all full of frozen berries! I was just tidying up!)

It’s crazy how easy it is. In a way, it’s sort of the responsible equivalent of the atrocious-but-delicious Dump Cake (except you mix a lightly-sweetened oatmeal crumble together, instead of tossing a whole cake mix and a stick of butter on top of some fruit), so it takes very little time to throw together. You can make two before anyone even notices you’ve stopped wrapping dishes in newspaper. Which, speaking of, I’d better get back to doing.

So I’m keeping this short, but there’s just one other thing before I go: this happens to be my 100th post! Happy centipostiversary, Knuckle Salad! Saying goodbye to an apartment is a pretty fitting wrap-up for the first 100 posts, I think. Post 101 will come from our next kitchen.


Crumble, munched

Notes: This is based on this recipe, which has already been adapted once from Redbook. I cut it in half so it’d fit in a souffle dish and be just enough to share or not to share, slashed the butter by 30% and made a couple of other slight adjustments. There, now it’s health food, right?[recipe]

Berry Oat Crumble

Serves 2

  • 1 1/2 cups frozen mixed berries (I used raspberries, blackberries, blueberries and strawberries)
  • 2 Tbsp sugar
  • 1 1/2 tsp lemon juice or lime juice
  • 1/3 cup flour
  • 1/4 cup (packed) brown sugar
  • 2 Tbsp butter, cut into small pieces
  • 1/2 tsp ground cinnamon
  • 1/4 cup old-fashioned oats (not quick-cooking)
  • Ice cream, to serve
  1. Preheat oven to 375 degrees. Adjust oven rack to upper third. Toss berries with sugar, citrus juice, and 1 tsp. flour. Place into a small oven-safe bowl.
  2. In medium bowl, mix remaining flour, brown sugar, butter, cinnamon, and oats with fingers until crumbly. Sprinkle topping over berries.
  3. Bake 30–35 minutes until fruit is bubbly and top is browned. Serve warm with ice cream.


Kristina Ackerman

Kristina Ackerman is a busy freelance web designer, living and DIYing with her fella and their little fella in a cute old house in Atlanta, GA, USA.

  • Laurel

    I just got some ramekins – this would be perfect for them! I’d love for you to submit this to the M&T Spotlight at

    • Kristina

      Hi, Laurel! Ooh, what kind of ramekins?

      I would be happy to submit it to M&T, sure. I’ll go do that right now.

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  • FoodFitnessFreshair

    I love crumbles. Lighter than a pie, sweeter than just a bowl of fruit = perfect after dinner combo. I can’t wait to be picking fresh blueberries and raspberries straight off the bush!

  • Andrea

    I halved this recipe and made it for a snack tonight using fresh strawberries and black raspberries that I picked myself… this was so good. I was going to top it with some vanilla ice cream and then saw the homemade strawberry ice cream I made a few days ago and went with that.. great decision :) Thanks for the recipe!

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