Oatmeal Berry Crumble Recipe 465 Food

BERRY OAT CRUMBLE BARS

Steps:

• Preheat the oven to 375℉. Line an 8×8-inch square baking pan with parchment paper.
• In a bowl, mix together the oats, flour, brown sugar, lemon zest, baking powder, cinnamon, and salt.
• Add the softened butter and vanilla and, using a large spoon or your hands, work the butter into the oat mixture until you get a crumbly dough that will stick together if you pinch it between your fingers.
• Measure out 1 ½ cups of the crust and crumb topping mixture and set aside in the refrigerator.
• Press the remaining crust mixture into the bottom of the parchment paper-lined baking pan using the back of a spoon or spatula or slightly damp fingers. Press the mixture into the pan firmly then use a fork to prick the crust 8-10 times.
• Bake the crust for 10-12 minutes or until the edges look just slightly brown and the crust starts to puff and look set.
• While the crust is baking, wipe out the bowl you used to mix the crust and add the filling ingredients. Stir to combine.
• Remove the crust from the oven then spread the filling in an even layer over the hot crust. Crumble the remaining crust mixture over the top of the filling.
• Bake for 30-35 minutes or until the crust is lightly browned and the filling is bubbling.
• Remove from the oven and place the pan on a wire rack and allow the bars to cool completely then transfer the pan to the fridge for at least 2 hours before cutting.
• To cut cooled bars, use the parchment paper to lift the bars onto a cutting board then cut into 16 squares.
• Store leftover bars in a covered container in the fridge for up to 4 days.

OATMEAL WITH BLUEBERRY SAUCE AND CRUMBLE TOPPING

Steps:

• For the sweet crumble: Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.
• Combine the all-purpose flour, almond flour, cashews, pecans, almonds, coconut flakes, brown sugar, cinnamon, ginger and salt in a large bowl. Using your fingers, add in the coconut oil and butter. Mix until a coarse crumb forms and the mixture holds together. Put the mixture on the prepared half sheet pan and bake until golden and crisp, 20 minutes. Remove from the oven and let cool.
• For the oatmeal: Bring 3 cups water, the coconut milk, brown sugar, cinnamon, nutmeg and salt to a boil in a medium saucepan over high heat.
• Meanwhile, heat the coconut oil in a second medium saucepan over medium-high heat. Once glistening, add the oats and cook until toasted, about 2 minutes. Slowly pour in the water-and-coconut-milk mixture and bring the mixture to a boil, then lower to a simmer over medium heat and cook until cooked through, about 20 minutes. Stir in the chia seeds 1 minute before serving.
• For the blueberry sauce: Put the blueberries, orange zest strip, orange juice, brown sugar, 2 tablespoons water, cinnamon and salt in a third medium saucepan over medium heat. Cover and cook until the blueberries breakdown, about 10 minutes.
• To serve: Place a ladleful of oatmeal into a bowl, top with warm blueberry sauce and sweet crumble.

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.

RIDICULOUSLY EASY BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
• Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
• Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
• Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

BLUEBERRY-OATMEAL CRISP

Steps:

• Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
• Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
• Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
• Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly 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.

BERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
• In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.

BLUEBERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F.
• In a 9-inch pie plate, toss blueberries with sugar.
• In a small bowl, combine oatmeal and butter until mixture forms coarse crumbs; sprinkle over blueberries.
• Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

BERRY ALMOND CRUMBLE OATMEAL

Steps:

• For topping, combine oats and almonds in glass pie plate. In microwave, heat on HIGH 2 to 4 minutes or until light golden brown, stirring every minute. Cool completely. In a amall bowl combine brown sugar and cinnamon. Add to oat mixture, mix well.
• For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats.
• Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 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 bowls. Sprinkle topping over oatmeal.