We made this the other day; blackberry and strawberry crumble with coconut milk ice cream. The crumble is served warm and tastes great with the cool ice cream. It’s also a great alternative to the cobblers that have dough based toppings; ours is an oat topping with caramelized brown sugar.
Start with enough berries to fill your baking pan. Add the juice and zest of one lemon, a handful of sugar, and a spoonful of cornstarch. Mix this all together. When the fruit cooks it will get really juicy and the cornstarch helps it solidify so you’re not left with a soupy mess.
In another bowl, mix equal parts flour, rolled oats (not quick cooking oats– those are a different kind), and brown sugar. Eyeball how much you’ll need– you want to cover the top of your pan. For the size above, I used a little less than a cup of each. Add a sprinkle of cinnamon, nutmeg, ground cloves, or “pumpkin pie spice.” Take about a stick of cold butter and cut into small pieces (about the size of playing dice). Mix this with your hands thoroughly into the flour mixture until it’s a crumbly consistency, the size of small peas. Pour this evenly over the berries.
Bake in a preheated oven at 350 degrees for 20-40 minutes until bubbly and crunchy on top. Let sit for 20 minutes before eating. Add ice cream, honey, and sesame seeds for max delicious.