Homemade Mixed Berry Oatmeal Crumble Recipe

One of our family’s summer traditions has been berry picking. We live in Portland, where u-pick farms are plentiful, and taking the kids—my three-year-old and one-year-old—to gather strawberries, raspberries, marionberries and blueberries has become a favorite outing. After a morning in the fields, we come home with overflowing baskets of fruit and the urge to bake something simple and seasonal.

On a recent afternoon, after a successful trip for raspberries and marionberries, my son asked to bake. Instead of a full pie I suggested a fruit crumble: quick, forgiving and perfectly suited to a family of four. A mixed berry oatmeal crumble highlights the fruit while a crisp, lightly sweet oat streusel adds texture and balance. It’s an easy dessert for summer that also makes a lovely breakfast or snack.

Mixed Berry Oatmeal Crumbles

This mixed berry oatmeal crumble showcases fresh summer berries topped with a buttery oatmeal streusel. It’s simple to prepare, adaptable to different fruit combinations, and can be served straight from the oven or cooled for later. The recipe is forgiving: scale it up or down, bake in one pan or in individual ramekins, and customize the topping to your taste.

Recipe Details

• Author: Kelsey Hilts (Itsy Bitsy Foodies)
• Total Time: 50 minutes
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Yield: About 8 servings
• Category: Dessert
• Cuisine: American

Description

This Mixed Berry Oatmeal Crumble is a light summer dessert featuring bright, juicy berries beneath a tender oatmeal streusel. Because the filling does not require added sugar, the berries remain the focal point, while the crumble adds a touch of sweetness and a satisfying crunch.

Ingredients

• 1/2 cup (40g) oats
• 1/2 cup (100g) brown sugar
• 1/4 cup (24g) all-purpose flour
• 1/2 tsp (1.5g) ground cinnamon
• 1/4 cup (57g) butter, softened
• 2+ cups mixed berries (raspberries, marionberries, blueberries, etc.)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Rinse the berries gently in a colander and allow excess water to drip off; pat lightly if needed.
3. In a medium bowl combine the oats, brown sugar, flour and cinnamon. Add the softened butter and mix with a fork or your fingers until the mixture becomes crumbly and evenly coated.
4. Place the berries in a lightly greased baking dish, or divide them among individual oven-safe ramekins for single servings.
5. Evenly sprinkle the oatmeal crumble mixture over the berries so the fruit is mostly covered.
6. Bake for about 40 minutes, until the topping is golden and the berries are bubbling at the edges.
7. Let the crumble cool slightly before serving. Enjoy it warm on its own, or serve with a scoop of ice cream or a dollop of yogurt.

Notes and Tips

• Flexibility: This recipe scales easily. Halve it for a small family, or double it for a crowd.
• Bakeware options: Use a single baking dish for a family-style crumble or individual ramekins for portioned desserts.
• Fruit variations: If berries aren’t available, try the same method with sliced peaches or apples for a peach crisp or apple crisp.
• Sweeter fruit or thicker filling: If you prefer a thicker filling, toss the berries with a small amount of cornstarch or flour before baking; add sugar only if your fruit is very tart.
• Health angle: Compared with a traditional pie, this crumble typically uses less butter in the topping and no added sugar in the filling, and the oats contribute whole grains.
• Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat briefly in the oven or microwave before serving.

Nutrition (approximate)

• Serving Size: 1 serving
• Calories: 180
• Sugar: 18g
• Sodium: 50mg
• Fat: 8g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 20mg

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