Food Recipes Berry-Oat Crumble Be the first to rate & review! Great desserts don't have to be fussy to hit the spot. Case in point: this simple berry-oat crumble with a delicious oat-walnut topping that brings out the natural sweetness of the berries. Not only is this recipe gluten-free, but it's also easy to make dairy-free, too, if you substitute butter for coconut oil. By Robby Melvin Robby Melvin Robby Melvin is professional chef and Test Kitchen director for Southern Living Magazine. Highlights: * Honed his skills as a chef under Frank Sitt and Chris Hastings * Former chef de cuisine at Hot and Hot Fish Club * Work has been featured in Food & Wine, Real Simple, Coastal Living, and more Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 1 hrs Yield: 8 serves Ingredients 1 cup steel-cut oats 1 cup light brown sugar 1 cup chopped walnuts 1 ½ teaspoons baking powder 2 large eggs ½ teaspoon ground allspice ¼ teaspoon kosher salt 3 ½ cups fresh blueberries ⅓ cup granulated sugar 2 teaspoons grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon) 3 tablespoons cornstarch ½ teaspoon pure vanilla extract 2 tablespoons unsalted butter, melted Directions Preheat oven to 350°F. Place steel-cut oats in the bowl of a food processor and process until texture is similar to flour, about 7 minutes. Place oat flour in a bowl; add brown sugar, walnuts, baking powder, eggs, allspice, and salt. Stir to combine. Combine blueberries, granulated sugar, lemon zest, juice, cornstarch, and vanilla extract. Spoon mixture into an 8-by-8-inch baking dish coated with cooking spray. Top blueberries with oat mixture, drizzle with melted butter and bake, until the crumble is evenly browned, 40 to 45 minutes. Antonis Achilleos Rate it Print