Berry Crumble
November 2015

By Jess Ferguson RD(SA)

Servings: 9 slices

¾ c old-fashioned oats (gluten-free if necessary)
¼ c whole wheat flour (or brown rice flour)
1 tsp ground cinnamon
2 tbsp honey or maple syrup
2 tbsp unsalted butter, melted (or margarine)
6 c frozen unsweetened mixed berries
3 tbsp cornstarch
2 tsp almond extract


  1. Preheat the oven to 180°C, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. In a small bowl, mix together the oats, flour, and cinnamon. Add in the honey and butter, mixing until completely incorporated.
  3. In a medium bowl, toss together the frozen berries, cornstarch, and almond extract until thoroughly combined.
  4. Spread the berry mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 180°C for 35-45 minutes, or until the berry juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble chill for at least 2 hours after coming to room temperature before serving to help the juices to thicken.
Recipe adapted from

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