Mixed Berry Oatmeal Crumble Cake Recipe

A kind of cheat day, but with fewer calories. So it’s not a 100% regret. 😅

If you love fruity desserts but don’t want something too heavy or overly sweet, this mixed berry oatmeal crumble cake might just become one of your favorites.

It has a buttery oat base, a sweet and tangy mixed berry filling, and a delicious crumble topping. Basically, it’s the perfect combination between a simple homemade cake and a flavorful fruit crumble.

I made it with frozen mixed berries because they are easy to find all year round and, in my opinion, they work really well in desserts. Plus, you don’t have to wait for berry season to enjoy a slice of this cake. 😉

Tips for the perfect mixed berry oatmeal crumble cake

• If you are using frozen berries, cornstarch is important because it helps absorb the extra liquid released by the fruit during baking.
• You can use any combination of berries you like: blueberries, raspberries, blackberries, or currants.
• Don’t turn the rolled oats completely into flour. It’s better to keep some texture in the cake for a more pleasant bite.
• Be patient and let the cake cool before slicing it. I know it’s hard when it smells this good, but it’s worth the wait.

How to store the mixed berry oatmeal crumble cake

The cake keeps well in an airtight container in the refrigerator for several days.

It tastes great both chilled and when left at room temperature for a little while before serving.

If you want, you can gently warm it before serving. It goes perfectly with a cup of coffee or tea.

Frequently Asked Questions

Can I use fresh berries instead of frozen ones?

Yes, you can use fresh berries as well. In this case, the amount of cornstarch may need to be adjusted depending on how juicy the fruit is.

Is this a healthy cake?

I wouldn’t call it a “healthy” cake in the strict sense of the word, because it contains butter, sugar, and honey. However, it is a homemade dessert made with rolled oats and mixed berries, so it has some more balanced ingredients and is a little easier to fit into your day compared to other desserts.

And as long as you don’t eat the entire pan at once (even though I won’t say the temptation isn’t real 😆), I think we can definitely include it in a fit-friendly menu.

Mixed Berry Oatmeal Crumble Cake Recipe

Recipe by Loredana Arion

Servings

9

squares

Prep time

15

minutes

Cooking time

40

minutes

Calories per square

180

kcal

Mixed berry oatmeal crumble cake with a buttery oat base, sweet and tangy berry filling, and a crispy crumble topping. A simple, flavorful, and easy-to-make dessert that pairs perfectly with coffee.

Ingredients

• For the oat crumble base

• 100 g butter, at room temperature (1/2 pack)

• 1 egg

• 3 tablespoons sugar

• 2 tablespoons honey

• 3 tablespoons flour

• 10 tablespoons lightly crushed rolled oats

• 1 teaspoon vanilla extract

• 1/2 sachet baking powder

• A pinch of cinnamon

• For the mixed berry filling

• 300 g frozen mixed berries

• 1 tablespoon sugar

• 2 level tablespoons cornstarch

Directions

• First, prepare the berry filling. Remove the frozen berries from the package and cut the larger pieces in half if needed.
• Place the berries in a bowl, add the sugar and cornstarch, and mix well. Set the mixture aside while preparing the oat crumble dough.
• For the dough, add the room-temperature butter to a bowl together with the sugar, honey, and egg. Mix until the mixture becomes creamy and the sugar starts to dissolve.
• Add the flour, lightly crushed rolled oats, vanilla extract, baking powder, and cinnamon, and mix until a fairly firm dough forms.
• Place about 3/4 of the mixture into an 18 x 18 cm baking pan lined with parchment paper and press it evenly to create the base of the cake.
• Add one tablespoon of rolled oats to the remaining dough and mix gently. This mixture will be used for the crumble topping.
• Spread the mixed berry filling over the oat base, then add the remaining dough on top in small pieces, leaving some gaps to create the classic crumble texture.
• Bake the cake in a preheated oven at 180°C (350°F) for 35-40 minutes, until the top is lightly golden brown.
• After baking, let the cake cool before slicing so that the berry filling can set and the pieces keep their shape.