Best 6 Mixed Berry Crumble With Oats And Almonds Recipes

BERRY ALMOND CRUMBLE OATMEAL

Steps:

• For topping:.
• In a medium skillet, combine oats and almonds.
• Cook over medium heat on low for 4 to 6 minutes, stirring occasionally, until oats and almonds are lightly browned.
• Cool completely.
• In a small bowl, combine brown sugar and cinnamon.
• Add oat mixture, mix well.
• For Oatmeal:.
• In a medium saucepan, bring milk and cinnamon to a boil.
• Stir in oats.
• Return to a boil.
• Reduce heat to medium.
• Cook 1 minute for quick oats or 5 minutes for old fashioned oats, stirring occasionally.
• Gently stir in blueberries.
• Continue cooking until blueberries are heated through and most of liquid is absorbed, about 1 minute.
• Spoon oatmeal into cereal bowls, Sprinkle topping over oatmeal. Enjoy!

MIXED BERRY CRUMBLE WITH OATS AND ALMONDS

Steps:

• Preheat the oven to 190°C/ 375°F/ Gas Mark 5.
• Put the filling ingredients into a pan over low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set this aside.
• Put the oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
• Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.

CRUNCHY BERRY ALMOND CRUMBLE

Steps:

• Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
• To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
• Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
• Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.

OATY MIXED BERRY CRUMBLE

Steps:

• MAKE THE TOPPING:
• Preheat the oven to 400°.
• In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground.
• Add the chilled butter and pulse until the mixture resembles fine meal.
• MAKE THE FILLING:
• In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg.
• Add the blackberries, blueberries and raspberries and toss well.
• Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter.
• Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned.
• Let the crumble cool slightly and serve warm with Devonshire Cream, vanilla ice cream or lightly whipped cream.
• MAKE AHEAD:.
• The berry crumble can be made up to 4 hours ahead. Reheat gently before serving.

VERY-BERRY OAT CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
• Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
• When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

THE ULTIMATE BERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
• Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
• Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
• Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.