Berry Crumble with Ice Cream
Warm berries under a crispy oat crumble topping, served with a scoop of vanilla ice cream. The hot-and-cold contrast makes it feel special.
- Time
- 35 min
- Serving
- 442 kcal
- Ingredients
- ≈ $1.74
- Protein
- 6 g
Ingredients
- 1 Mixed berries (frozen)pack 300 g ≈ $3.50 95 g
- 2 Sugar 20 g
- 3 Starch 3 g
- 4 Wheat flour 15 g
- 5 Rolled oatspack 400 g ≈ $2.60 15 g
- 6 Butterpack 180 g ≈ $1.58 15 g
- 7 Vanilla ice creampack 400 g ≈ $4.00 40 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C). Toss berries with 15 g sugar and cornstarch in a small baking dish.
Cut cold butter6 into cubes. Rub with flour, oats, and remaining sugar to form a coarse crumble.
Sprinkle crumble evenly over berries—don’t press down.
Bake at 375°F (190°C) for 25 minutes, until berry juices bubble at the edges and topping is golden.
Let crumble rest 5 minutes for filling to thicken slightly.
Serve warm with ice cream.
Tips
- Why it works
- Mix the berries with starch in the baking dish so they don't spread while baking and the juice thickens evenly. Without starch, the filling will be runny even after baking.
- Substitutions
- Replace frozen berries with fresh ones, but use half as much, since they release more juice. Instead of vanilla ice cream, use any ice cream, but add 5 g of sugar to the crumble if the ice cream is too sweet.
- Common mistakes
- If the crumble goes soft instead of crisp, the butter melted from too high a temperature. Check your oven: it should be no higher than 190 °C.
- Storing and reheating
- Keep in the fridge for 2 days, covering the dish with cling film. Reheat in the microwave for 20 seconds, then serve with cold ice cream. Don't freeze, the crumble will lose its crunch.
- Serve with
- Serve on a birthday or as a dessert after dinner with tea, when you want something festive but without pastry.
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