Mixed Berry Crumble
Juicy Yarra Valley raspberries and blackberries baked beneath a golden, buttery rolled oat crumble topping. Perfect served warm with vanilla custard or ice cream.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Ceramic baking dish
- •Mixing bowl
- •Measuring spoons
- •Fork
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 18 g
- carbs
- 58 g
- fibre
- 6 g
- protein
- 5 g
- calories
- 410 kcal
Instructions
- 1
Preheat the oven to 180°C (160°C fan-forced).
- 2
Place the raspberries and blackberries directly into a medium baking dish.
- 3
Sprinkle the caster sugar, cornflour, and lemon juice over the berries and toss gently to coat.
- 4
In a separate mixing bowl, stir together the plain flour, rolled oats, brown sugar, cinnamon, and salt.
- 5
Add the cold diced butter to the dry mixture.
- 6
Rub the butter into the flour mixture with your fingertips until it forms coarse, uneven crumbs.
- 7
Scatter the crumble topping evenly over the berries without packing it down.
- 8
Bake for 35 to 40 minutes until the top is golden brown and fruit juices bubble at the edges.
- 9
Rest for 10 minutes before serving warm.
Chef's tips
Keep the butter chilled until the moment you rub it into the flour for a lighter, crisper crumble. If using frozen berries, do not thaw them first, but add roughly 5 minutes to the total baking time.
Ingredient substitutions
- fresh blackberries and raspberries → frozen mixed berries
- plain flour → gluten-free plain flour blend
Storage
Store leftovers covered in the refrigerator for up to 3 days.
Reheating
Reheat in a moderate oven at 170°C for 10 to 15 minutes to restore the topping's crisp texture.
Common mistakes to avoid
- •Pressing the crumble down tightly, which makes the topping heavy instead of crisp.
- •Leaving out the cornflour, resulting in an overly runny berry base.
Serving suggestions
Cooked Mixed Berry Crumble?
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