Ingredients
For the Berry Filling
4 cups fresh strawberries, hulled and halved
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
For the Maple Oat Topping
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cubed
3 tablespoons pure maple syrup
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, combine strawberries, blueberries, raspberries, and blackberries.
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Add granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt. Toss until evenly coated.
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Transfer fruit mixture to the prepared baking dish and spread evenly.
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In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
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Cut in cold butter using a pastry cutter until pea-sized crumbs form.
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Drizzle maple syrup over mixture and gently toss to create crumble clusters.
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Sprinkle topping evenly over berries without pressing down.
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Bake 40–45 minutes until topping is golden brown and filling is bubbling thickly around the edges.
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Cool 15 minutes before serving to allow filling to thicken.
Notes
• Use a mix of ripe and slightly firm berries for best texture.
• If using frozen berries, add 1 extra tablespoon cornstarch and bake 5–10 minutes longer.
• Do not skip resting time or the filling may be runny.
• For extra crunch, chill topping 10 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian