Crumble Recipe With Oats


Crumble Recipe With Oats is a delicious dessert to bake anyone especially in the summer months. There are 5 easy components that you can prepare in no time. Crumble recipes are very easy to make and they are also quite delicious. They are really satisfying and full of yummy flavors. Adding oatmeal in this recipe becomes a great idea, as oatmeal is a healthy addition to any dessert or breakfast.

Oatmeal Crumble Topping

oatmeal crumble dough

Here is a delicious base for your crumbles. Oats gives an incredible crisp, crunchy texture to the topping. With butter and sugar of course… and a flour-oatmeal mixture.

Use this oatmeal topping for any kind of crumble: in Summer with any stone fruit or red fruit, it’s absolutely delicious (I always add an apple though), or in Autumn with pear and/or apple. If your fruits are very ripe or sweet, you can reduce the amount of sugar in the recipe, the fruits will balance the sweetness.

Why using oatmeal?

  • Oat brings a good taste and a crunchy texture that contrasts with the sweet and smooth baked fruits.
  • For the incredible nutritional qualities of oatmeal. Did you know that a 40 gr portion of oatmeal covers half of the daily needs of beta-glucans helps to maintain normal cholesterol levels (as part of a varied and balanced diet and a healthy lifestyle of course)? The recommended daily dose is 30 gr. In 2010, the EFSA (the European Food Safety Authority) approved on a scientific basis the anti-cholesterol benefits of oats.
    Oatmeal is also rich in quality carbohydrates, fiber, and vitamins. It also has a moderate glycemic index (while limiting the risk of fat intake).


For the crumble

  • 100g plain flour
  • 50g rolled oats
  • 100g butter, cut into cubes
  • 50g golden caster sugar

For the fruit filling

  • 400g strawberry, hulled and halved if large
  • 100g golden caster sugar
  • 1 ½ tbsp cornflour
  • 500g mixed berry and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants
  • ice cream or custard, to serve


  • STEP 1Heat 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.
  • STEP 2Meanwhile, 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.
  • STEP 3When 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


Delicious apple crumble recipe with oats, cinnamon, and a buttery crisp for the perfect fall comfort food. This is a seasonal family favorite dessert in our home each year!


Our family always loves a good apple crisp or apple crumble recipe, especially in the fall when apples are plentiful and delicious. We love to make this apple crumble pie in the fall too. We have always called this recipe a crumble, so that is why this recipe is named this way. But, it appears we might have been wrong in what we have called it all this time. I read more about it and thought I would share what I found!


Crumbles and crisps are very similar and it seems like people tend to use them interchangeably. The name “crumble” originates from England. They both start with fresh fruit and have a streusel-like topping. Typically, a crumble does not have oats and a crisp does. The oats make it crisp as they cook in the oven.


This apple crumble recipe uses a few of my favorite tools. Here are the affiliate links for your convenience:

  • White Hobnail Nesting Mixing Bowls
  • Copper Measuring Spoons
  • Copper Measuring Cups
Peeling apples for a crumble recipe


The ingredients for this apple crumble are basic and easy to pull from your fridge and pantry. I love it because I can just stop by a local farm stand for fresh apples and then the rest of the ingredients I usually always have on hand.

  • Fresh apples
  • lemon juice
  • brown sugar
  • granulated sugar
  • flour
  • cinnamon
  • oats
  • butter
  • vanilla ice cream for topping (optional)


The full printable recipe is below.

This apple crumble recipe can be made in a few simple steps:

  1. Preheat oven to 350°. 
  2. Peel, core, and chop apples, placing in a large mixing bowl. I prefer to use mostly tart apples, like Granny Smith, with a few fuji, gala or Honeycrisp for added texture and flavor.
  3. Lightly toss apple in the lemon juice.
  4. Add cinnamon, flour and sugars, tossing until all of the apples are well coated.
  5. Dump apple mixture into a 13×9 inch baking pan and set aside while making the crumble topping.
  6. For the crumble, in a medium bowl, mix flour, sugars, oats, and cinnamon.
  7. Using a pastry cutter, mix in the butter until entire mixture is combined and crumbly. A shortcut for this step is to use your fingers to combine the mixture. I use a combination of the two.
  8. Sprinkle the crumble topping evenly over the apple filling. 
  9. Bake for 45-50 minutes, or until the edges are lightly brown and bubbling.
  10. Serve apple crumble recipe warm with a scoop of vanilla ice cream.

Quick and Easy Fruit Crumble

Buttery, brown sugar oat topped fruit crumble. Overflowing with juicy mixed fruit and we’re going for a double batch of that buttery oat topping because we’re almost as much about the topping as the fruit. Use frozen fruit to make this 5 ingredient dessert super easy.

This recipe is probably my all-time favourite dessert recipe ever. I’ve been making it for years so, I’ve had the chance to adjust and create the perfect oat topping. Let me also point out that this recipe is only 5 ingredients. We’re keeping it super simple to make life easy. And everything is pretty much a pantry or freezer staple meaning that you probably already have everything you need to make this.


We’re keeping it super simple on the ingredients front. Just 5 of them! I’ll add some optional add-ins if you’ve got some bits and bobs. But truly, this crumble is perfect as is. But if you’re feeling “extra” then, by all means, add in some of the other bits.

  1. fruit- I pretty much always use frozen for this recipe, even in the height of summer. It’s economical, and frozen fruit is always picked at its peak, so the result is always perfect.
  2. plain flour- this helps to thicken any of the juices that come out of the fruit and the make the crumble nice and jammy.
  3. sugar- in this recipe I’m using demerara because it’s what Aldi had at the time instead of brown sugar. You can use all caster sugar, all brown sugar or a mixture of the two. But this recipe right now is all about keeping it simple and easy.
  4. oats- I’ve been using Kavanagh oats for years as they are absolutely the best, but you can use any rolled out. Just skip the quick-cooking oats. They’re milled too fine and become almost “dusty” in the crumble topping.
  5. butter- salted or unsalted is fine here. I always use salted, but whatever you have on hand will be perfect.

Step by step- using frozen fruit

  • First, let the fruit and sugar mingle. Stir the fruit with the demerara sugar and the flour. The flour is what helps to thicken all the fruit juice as the crumble bakes. It’s responsible for the jammy consistency.
  • You can most certainly use fresh fruit here, but the same principle applies to add some flour to the fruit to create a thick jammy texture.
  • Any kind of fruit can be used here, Apples, pears, berries, anything you like. The fruit to sugar to flour measure will be the same.  So, really this is an anything-you-have mix and match fruit crumble situation.

Step by step- oat topping

  • Every part of this recipe is easy, but the topping may just be the easiest one-step dessert instruction ever! Simply add the oats, butter, sugar and flour to a food processor and pulse until a thick crumble forms.
  • Be sure to use the pulse setting so that you still end up with larger chunks of the oats. This is why we avoid a quick oats situation. They’re already too finely processed.

Oat topping without a food processor

  • If you don’t have a food processor you can just use your fingers and rub the butter into the flour and oats, or use a fork. If using this method be sure to use butter that is slightly softened to make it easier to rub in.

Optional extras

  • cinnamon- add a teaspoon to the fruit or the crumble topping or both.
  • hazelnuts or any other nut (almonds, walnuts, pecans) add to the food processor when you blend the topping
  • thyme or rosemary fresh herbs- depending on your level of adventure, you could add some fresh herbs to the fruit and sugar mixture. Fresh thyme and blueberries or strawberries and basil work amazing together.

Ice cream or custard

As you can tell by the photos I’m team ice cream all the way. A hot crumble with cold vanilla ice cream is just how I live my life. But you can always serve this crumble with some custard. The beauty of this mix and match fruit crumble is that it’s so adaptable! The crumble can be served either hot or cold and the custard you want to serve it with can be hot or cold. Either way you have the most comforting dessert/ brunch/ breakfast situation.

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