Ingredients
Scale
- 2 cups mixed wild berries (blueberries, raspberries, blackberries)
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 1 tsp lemon zest
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 tsp salt
- 1/4 tsp ground cinnamon (optional)
- 1/4 tsp vanilla extract
- Powdered sugar & fresh thyme for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 6-inch baking dish or 4 ramekins.
- Toss berries with lemon juice, granulated sugar, and lemon zest. Transfer to baking dish.
- In a bowl, combine flour, oats, brown sugar, salt, and cinnamon. Cut in butter with a pastry cutter or fork until crumbly. Stir in vanilla.
- Sprinkle topping evenly over berries.
- Bake 25–30 minutes until golden and bubbly.
- Cool 5–10 minutes. Dust with powdered sugar and garnish with thyme before serving.
Notes
- Use frozen berries if fresh wild berries aren’t available—just thaw and drain excess liquid.
- For gluten-free, swap flour with almond flour or GF flour blend.
- Pair with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
