Berry crumble recipe

These individual crumbles are the perfect size for one person. Of course you could make one big crumble, but by cooking them individually, the fruit needs less time in the oven, so it holds its shape better and the crumble topping cooks more evenly. These can be made up to three days in advance and can also be frozen for up to three months. 
serves 4

Ingredients

120g strawberries, hulled and halved or quartered depending on size
120g raspberries
80g blueberries
70g porridge oats
25g caster sugar
50g butter
2 tablespoons crème fraiche (optional)

Method

1.
Preheat the oven to 190C/375F. Divide the berries among four small ovenproof dishes or ramekins. 
2.
Mix the porridge oats with the sugar. Melt the butter in a small pan or in the microwave and stir into the oat mixture until evenly combined.
3.
Sprinkle the oat topping over the berries and bake for 20 minutes until the berries are tender but still holding its shape and the crumble topping is golden brown.
4.
Serve the crumbles warm or cold with a spoonful of the crème fraiche, if liked.

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