Berry-Oat Crumble

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.

Hands On Time:
15 mins
Total Time:
1 hrs
8 serves


  • 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

  • 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


  1. 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.

  2. 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.

    Berry-Oat Crumble Recipe
    Antonis Achilleos
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