Winter Berry Crumble (Printable version)

A warm blend of winter berries under a golden, buttery crumble topping, ideal for cold days.

# List of ingredients:

01 - 2¼ cups mixed frozen or fresh winter berries (blackberries, blueberries, raspberries, cranberries)

02 - ⅓ cup granulated sugar

03 - 2 tablespoons cornstarch

04 - Zest of 1 orange

05 - 1 tablespoon fresh orange juice

06 - 1 cup all-purpose flour

07 - 6 tablespoons unsalted butter, cold and cubed

08 - ¼ cup light brown sugar, packed

09 - ½ cup rolled oats

10 - ⅓ cup chopped nuts (almonds, hazelnuts; optional)

11 - ½ teaspoon ground cinnamon

12 - Pinch of salt

01 - Set the oven temperature to 350°F (180°C) and allow it to fully preheat.

02 - In a large bowl, combine the berries, granulated sugar, cornstarch, orange zest, and orange juice; toss gently to coat evenly.

03 - Transfer the berry mixture to a 8x8-inch baking dish and spread into an even layer.

04 - In a separate bowl, whisk together flour, brown sugar, rolled oats, chopped nuts if using, ground cinnamon, and salt.

05 - Add cold butter cubes to the dry mixture and rub with fingertips until coarse crumbs form.

06 - Evenly sprinkle the crumble topping over the berry filling in the baking dish.

07 - Bake for 35 minutes, or until the topping is golden brown and the berry filling bubbles.

08 - Remove from oven and let rest for 10 minutes before serving.

01 -

It's the kind of dessert that fills your kitchen with the most incredible aroma, turning an ordinary evening into something special.
With just 15 minutes of prep, you'll have a restaurant-worthy pudding that feels like you've spent hours in the kitchen.
The contrast between the buttery, oat-studded crumble and the tart-sweet berries is absolutely irresistible.
It's forgiving, adaptable, and somehow tastes even better the next day when reheated gently.

02 -

The temperature matters more than you'd think. If your oven is too hot, the topping burns before the berries finish cooking. If it's too cool, you'll lose that crucial golden-brown finish. Use an oven thermometer if you have one—it genuinely changes the outcome.
Cold butter is not optional; it's the difference between a proper crumble and a dense cake. If your kitchen is warm, chill your mixing bowl too.
Don't skip the cornflour. I learned this the hard way when I once tried to make a crumble without it, thinking the berries would naturally thicken. Instead, I ended up with a soggy filling and a disappointed dinner table.

03 -

Pulse your dry ingredients with cold butter in a food processor if you want to save time, but honestly, using your fingertips gives you better control and creates a more irregular, appealing texture.
If your berries are very wet (fresh berries sometimes are), add an extra tablespoon of cornflour. If they're very dry, add a splash more orange juice. Trust your instincts—you're the expert in your kitchen.