Berry Crumble

This is take two on crumble recipes…it’s got the same great crunchy texture as the “Strawberry Rhubarb Crumble”, but it’s got a guest appearance by oats and almonds. Adapted from 101 Cookbooks and Smitten Kitchen.



For the Crumble

  • 2/3 c oats
  • 3/4 c self-raising flour (if using all-purpose, add 3/4 t baking powder)
  • 1/2 c sugar
  • 1/2 t salt
  • 3/4 c sliced or slivered almonds
  • 6 T butter, melted

For the Berries

  • 3-4 c fresh berries
  • 1/2 c sugar (adjust as needed for whatever sweetness you want)
  • 1 T corn starch
  • juice of 1 lemon


  1. Preheat oven to 190C. Combine dry crumble ingredients, then stir in the butter, and mix until well combined and texture resembles sand.
  2. Mix berries, sugar, corn starch, and lemon juice.
  3. Spread berry mixture in a 9×9 inch pan, and then sprinkle crumble (you may have to break it up in your hands) over mixture. Bake 35-40 minutes, or until crumble topping is golden brown but not burned.