Perthshire Berry Crumble
Sweet, ruby Perthshire raspberries and tart brambles baked beneath a crisp, buttery Scottish oat crumble crust.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Mixing bowl
- •Baking dish
- •Measuring spoons
- •Kitchen scales
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18 g
- carbs
- 60 g
- fibre
- 6 g
- protein
- 5 g
- calories
- 420 kcal
Instructions
- 1
Preheat the oven to 190°C (170°C fan) or Gas Mark 5.
- 2
Place the raspberries and brambles into a mixing bowl.
- 3
Toss the berries gently with the caster sugar and cornflour until evenly coated.
- 4
Tip the fruit mixture into a medium ovenproof baking dish and level gently.
- 5
In a clean bowl, combine the plain flour, rolled oats, demerara sugar, cinnamon, and salt.
- 6
Rub the cold butter cubes into the dry ingredients using your fingertips until a rough, clumpy crumb forms.
- 7
Scatter the crumble mixture evenly over the fruit without pressing it down.
- 8
Bake for 30 to 35 minutes until the topping is golden and the fruit juices bubble at the edges.
- 9
Leave to rest for 10 minutes before serving warm.
Chef's tips
Keep the butter thoroughly chilled until ready to rub into the flour to ensure distinct, crisp crumble clusters. Avoid compacting the crumble topping when scattering it over the fruit, as a loose layer bakes up far crisper. If using frozen berries, toss them straight from the freezer without defrosting and add 5 minutes to the baking time.
Ingredient substitutions
- demerara sugar → soft light brown sugar or granulated sugar
- brambles → blackcurrants or extra raspberries
- plain flour → gluten-free 1:1 plain flour blend
Storage
Cover leftovers and store in the refrigerator for up to 3 days.
Reheating
Reheat uncovered in an oven preheated to 180°C (160°C fan) for 12 to 15 minutes to crisp the topping.
Common mistakes to avoid
- •Pressing down the crumble topping, which makes the crust dense and soggy instead of crisp.
- •Using warm, soft butter that creates a paste rather than separate crumbs.
- •Omitting the cornflour, leading to an overly watery berry sauce beneath the topping.
Serving suggestions
Cooked Perthshire Berry Crumble?
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