Mixed Berry Oat Crisp
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Blueberries, blackberries and raspberries baked jammy under a crunchy oat and brown sugar crisp.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 190 °C (170 °C fan) with a tray on the rack below to catch any overflow.
- 2
Toss the berries. Mix the sugar and cornflour, then gently toss with all the berries, the lemon juice and zest in the baking dish. Coating the fruit in the starch before baking lets the juices thicken evenly instead of turning soupy.
- 3
Make the oat topping. Combine the oats, flour, brown sugar, cinnamon and salt, then pinch in the cold butter until the mixture clumps into oaty crumbs of mixed sizes.
- 4
Bake. Spread the topping over the fruit and bake 40-45 minutes, until it is browned and crunchy and the berry juices bubble thickly around the sides.
- 5
Rest. Cool for at least 15 minutes so the filling can thicken, then serve warm.
Storage
Cover and refrigerate for up to 3 days. Reheat at 180 °C (160 °C fan) for about 15 minutes to re-crisp the top.
Equipment
- 2-litre baking dish (about 23 × 23 cm)
- mixing bowls
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 337 kcal |
| Protein | 4.1 g |
| Carbohydrate | 56.9 g |
| of which sugars | 32.4 g |
| of which free sugars | 24.6 g |
| Fat | 11.7 g |
| of which saturates | 6.6 g |
| Fibre | 6.9 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
