Ingredients
Scale
- 100 g rolled oats
- 100 g plain flour
- 125 g light brown soft sugar
- 150 g unsalted butter (cold and cubed)
- 750 g frozen berries
- 45 g caster sugar
- 45 g plain flour
- zest of 2 lemons
- 6 egg yolks
- 90 g caster sugar
- 3 tbsp cornflour
- 600 ml whole milk
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 200ºC/180ºC fan.
- In a bowl, combine the oats, flour, sugar, and cold butter, rubbing together until a breadcrumb texture forms.
- In another bowl, mix the frozen berries with caster sugar, plain flour, and lemon zest.
- Transfer the berry mixture to a small or medium baking dish.
- Sprinkle the oat crumble mixture evenly over the berries.
- Bake for over 40 minutes until the top is golden brown.
- In a bowl, whisk the egg yolks, caster sugar, cornflour, and vanilla until light in color.
- Gradually whisk in the hot milk until well combined.
- Return the mixture to the pan and stir over heat until thickened.
- Serve the freshly baked crumble warm with the custard.
Notes
Feel free to use fresh berries if they’re in season!
For added flavor, try mixing different types of berries.
Custard can be made ahead of time and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 100 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.