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Very-Berry Oat Crumble

Mmmm. mmmm, good! We’ve been in the habit for years of making fruit crisps, which sport a similar oaty-crumbly topping, but this recipe for crumble (is it just the name?!?) makes us think we’ll be putting our old recipe out to pasture — it’s THAT good. Plus, we like that the topping may be made ahead of time, ready to throw atop a simmering batch of fresh berries whenever we’re ready for a warm and succulent treat!

Very-Berry Oat Crumble

For the crumble:

4 oz. all-purpose flour (¾ cup)
2 oz. rolled oats (generous ½ cup)
4 oz. butter, cut into cubes (8 tbs.)
2 oz. golden caster sugar (¼ cup plus 2 tbs.)

For the fruit filling:

14 oz. strawberries, hulled and halved if large
4 oz. golden caster sugar (¾ cup)
1½ tbs. cornstarch
18 oz. mixed berries and currants
ice cream or custard, to serve

Heat the oven to 400°F. Put the flour, oats, butter, and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 minutes, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container (or frozen for longer storage).

Meanwhile, put the strawberries, sugar, and cornstarch in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.

When the crumble topping is cooked, sprinkle it over the fruit, and place the baking dish in the oven for a further 12-15 minutes until bubbling and golden. Leave for 5 minutes before serving with ice cream or custard.

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