Summer berry crumble is a delicious treat. It has a fruity, jammy base with a crunchy oat topping. It is especially enjoyable as a seasonal pud, but as frozen fruit is easily available all year around, you can enjoy it at any time of the year. This crumble is also a healthy treat, with the goodness of berries and oats, and a recipe which keeps sugar to a minimum.
Health benefits of summer berries
Berries are one of the healthiest fruits you can eat. They are particularly high in fibre, and low in natural sugars. This means that they can help to control your blood sugar levels, and keep you feeling fuller for longer. All of the rich vibrant colours of the berries are a source of antioxidants which can help to protect your cells from damage. Some antioxidants have also been shown to reduce the risk of certain types of cancer. Berries also benefit your heart, by reducing cholesterol and helping to keep your arteries healthy. (Read more about the health benefits of berries here)
Oats, which are a key ingredient in the crispy topping of this summer berry crumble, are also a great source of fibre. They contain a particular type of soluble fibre called beta glucans which is very good for heart health. Oats also help to control your blood sugar, and will help to keep your energy levels stable. They are packed with vitamins and minerals, and also contain more protein than most grains.
This is a low sugar crumble recipe. Keeping the sugar in your diet to a minimum has huge benefits for your health. (See the Cinnamon and Kale post how to eat less sugar.) Although berries are lower in natural sugars than many fruits, they are still quite sweet to eat, and the recipe requires only a tiny bit of sugar. You can use either a natural sugar such as maple syrup, or table sugar. You could even omit the sugar, and add some nectarines or peaches to the fruit mix for extra natural sweetness.
A mix of summer berries. I've used frozen mixed berries, but you can also use a mix of fresh summer fruits. If using frozen, there's no need to defrost the fruit.
If you include more sweeter fruits such as strawberries, you could use slightly less sugar. With sharper fruits such as blackcurrants, you may need slightly more.
Cornflour. Cornflour with help to thicken the juices which run out of the fruit as it cooks. If you don't have cornflour, you could use 2 tablespoons of plain flour instead. Or if you'd prefer, add 2 tablespoons of ground almonds to the base of the dish so that the juice doesn't make the crumble topping go soggy. Cornflour and ground almonds are both gluten free options.
A couple of tablespoons of sugar will sweeten the fruit and crumble topping. You could also use honey or maple syrup instead if you want to avoid refined sugar. I've also added a little cinnamon which is a natural sweetener, but it's not essential.
Oats. You'll need porridge or rolled oats for this recipe. Instant oats are too powdery. If you want the crumble to be gluten free, buy certified oats which have been processed separately to other grains.
Butter. If you prefer, you can use coconut oil or a vegan butter.
How to make summer berry crumble
This healthy summer berry crumble recipe is very quick and easy to make.
If using fresh fruit, wash, remove the hulls and cut larger fruits such as strawberries into blackberry sized pieces.
Tip the fruit into a bowl, and add the cornflour and 1 tablespoon of sugar. Stir to mix, then tip the mixture into your baking dish.
Use can either use a 20cm round baking dish, or 4 individual oven proof dishes.
Add the oats to the bowl of a food processor and add the butter, cinnamon and remaining tablespoon of sugar. Pulse briefly until the butter and oats are mixed. Don't over process otherwise you'll lose all the texture in the oats.
If you don't have a food processor or blender to make the oat crumble mix, soften the butter or coconut oil in a pan, and mix in the oats, sugar and cinnamon.
Tip the crumble mixture over the fruit.
Bake in a preheated oven for 30 minutes. The cooked crumble should be golden brown.
Serving and storage
Summer berry crumble is delicious served warm or cold. It goes perfectly with homemade custard. Any leftovers will store well in the fridge for a couple of days. You can also freeze summer berry crumble, and you can also freeze the uncooked crumble topping. It's worth doubling the recipe for the topping and freezing it. You can then assemble the crumble in minutes.
Mixing the fruit with cornflour will ensure that it thickens as it cooks. It will become almost jammy in consistency.
In the UK, we tend to use the word crumble to refer to this kind of dessert. The term crisp is more commonly used in the US, where it refers specifically to a topping made with oats.
Yes, absolutely. There's no need to defrost the fruit first. It's cost effective, and there's no prep required:)
Summer Berry Crumble
- Food processor (can also mix by hand)
- 20cm round pie dish or use 4 individual oven proof dishes
- 400 g mixed summer fruits, fresh or frozen
- 1 tablespoon cornflour
- 1 tablespoon sugar or honey or maple syrup
- 150 g porridge oats certified GF if required
- 50 g butter, well softened
- 1 tablespoon sugar (white or brown)
- ½ teaspoon cinnamon
- Preheat the oven to 170 degrees (150 fan)
- Add the frozen berries to a bowl, and add the cornflour and 1 tablespoon of sugar. Mix gently to coat the fruit, and tip into a shallow oven proof dish.
- In a food processor, briefly blitz the softened butter, sugar, cinnamon and oats to mix (go gently as you don't want the oats to turn into flour).
- Cover the fruit with the crumble topping, and bake for 30 minutes.
Calories per serving: 319
|Total Fat||13.0g||Saturated Fat||6.8g||Trans Fat||0g|
|Total Carbohydrates||45.4g||Dietary Fibre||7.4g||Total Sugars||13.5g|
Please note nutritional information is for guidance only