Using a quarter-sized, rimmed baking sheet pan for this crumble recipe creates 8 perfectly portioned servings with the perfect berry to oat streusel ratio. For an extra treat, serve this warm with a scoop of vanilla bean ice cream.
Ingredients
SERVINGS: 8 Serving(s)
Berry Crumble
- 4 cups (16 ounces) frozen mixed berries (I prefer the berry + cherry blend)
- 1 tablespoon cornstarch
- ½ cup granulated sugar
- 4 tablespoons salted butter, melted
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 3 tablespoons water
Oat Streusel
- 1½ cup quick cooking oats
- 2 tablespoons all purpose flour
- 4 tablespoons salted butter, melted and cooled to room temperature
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- A pinch of salt
Preparation
Preheat the oven to 400°F. Prepare the rimmed quarter sheet pan (13” x 9”) by coating the bottom and sides with butter. In a large mixing bowl, toss together the “Berry Crumble” ingredients. Evenly spread the berry mixture across the sheet pan.
In the same mixing bowl, combine the “Oat Streusel” ingredients by working into berry-sized crumbs. Sprinkle the streusel over the fruit and bake in the preheated oven for 30-35 minutes or until the mixture is bubbly and the streusel is golden and crisp.
