Ingredients:

  • 4 cups (600g) mixed berries (blueberries, raspberries, blackberries)
  • 1/3 cup (65g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 1/4 tsp (1.5g) salt
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) rolled oats
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) lemon zest

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish with butter or non-stick spray.
  2. In a large bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Gently toss until evenly coated and cornstarch is dissolved, then pour into the baking dish.
  3. In a medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and lemon zest.
  4. Add the cold, cubed butter to the dry ingredients. Using fingertips or a fork, rub the butter into the flour mixture until it resembles wet sand with some pea-sized lumps.
  5. Sprinkle the crumble topping evenly over the berries, leaving a small gap at the edges.
  6. Bake for 35–45 minutes until the topping is deep golden brown and juices are bubbling around the edges.
  7. Remove from the oven and let the dessert rest for 10–15 minutes to allow the filling to set before serving.