Use fresh or frozen berries in this forgiving dessert. The topping is mixed by hand and the filling needs no pastry.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 750 g mixed berries, fresh or frozen
- 90 g granulated sugar, about 7 tablespoons
- 25 g cornstarch, about 3 tablespoons
- 15 mL lemon juice, 1 tablespoon
- 120 g rolled oats, about 1 1/3 cups
- 100 g all-purpose flour, about 3/4 cup
- 100 g light brown sugar, about 1/2 packed cup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 115 g cold unsalted butter, cubed
Method
- Heat the oven to 190°C / 375°F. Lightly grease the baking dish.
- Toss berries with granulated sugar, cornstarch and lemon juice, then spread evenly in the dish.
- Combine oats, flour, brown sugar, cinnamon and salt. Rub or cut in the butter until the mixture forms uneven crumbs.
- Scatter the topping over the fruit without packing it down.
- Bake for 35 to 45 minutes, until the topping is golden and fruit bubbles around several areas.
- Cool for at least 20 minutes before serving.
Useful notes
- Frozen berries can be used without thawing but may need a few extra minutes.
- Very tart fruit may need slightly more sugar; taste fruit before mixing.
- The topping can be assembled a day ahead and refrigerated.
Storage
Refrigerate leftovers in a covered container. Reheat until pleasantly warm, not scorching hot.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.