Berry oat crumble tart recipe

Name: Berry oat crumble tart
Yield: Serves 8
Ingredients: 150g plain flour; 120g oats; 120g caster sugar; ½ tsp baking powder; 150g cold butter, grated; 1 tsp vanilla extract; 125g raspberries; 125g blackberries, large ones halved; 125g blueberries; 1 lemon, zested; 2 tbsp cornflour

Make the most of summer fruit with this berry crumble tart recipe. A simple mixture of flour, butter, sugar and oats for extra flavour is divided to make a crisp tart crust and crunchy crumble topping, with a juicy mixed berry filling for an easy summer dessert.

See method

Serves 8
20 mins to prepare and 40 mins to cook
278 calories / serving

Healthy

Shop your ingredients

Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
150g plain flour
£0.70
£0.47/kg
Grower's Harvest Porridge Oats 1Kg
Aldi Price Match
120g oats
£0.85
£0.85/kg
Silver Spoon Caster Sugar 1Kg
120g caster sugar
£2.25
£2.25/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
½ tsp baking powder
£0.57
£3.80/kg
Tesco British Salted Block Butter 250G
Aldi Price Match
150g cold butter, grated
£1.85
£7.40/kg
Tesco Madagascan Vanilla 38ml
1 tsp vanilla extract
£1.15
£30.26/litre
Rosedene Farms Raspberries 125G
Aldi Price Match
125g raspberries
£1.49
£11.92/kg
Rosedene Farms Blackberries 150G
Aldi Price Match
125g blackberries, large ones halved
£1.49
£9.93/kg
Rosedene Farms Blueberries 150G
125g blueberries
£1.55
£10.33/kg
Tesco Lemons Each
1 lemon, zested
£0.37
£0.37/each
Tesco Cornflour 500G
2 tbsp cornflour
£2.55
£5.10/kg

Method

Preheat your oven gas 4, 180°C, fan 160°C. Grease a 23cm loose bottom cake tin with butter.
In a large bowl, mix together the flour, oats, caster sugar and baking powder until well combined. Add the butterand rub together with your finger until you have a coarse lumpy crumb.
Set 175g of the mixture aside for the topping and firmly push the remaining crumb evenly into the prepared loose bottom cake tin to form an even base.
In a bowl, toss together the raspberries, blackberries, blueberries, lemon zestandcornflour until well coated, and spoon evenly over the crust.
Scatter the reserved crust loosely over the top of the berries, leaving gaps for the berries to bubble through. Bake for 40 mins until golden and crisp. Allow to cool completely before removing from the tin and cutting into slices.