Healthy Blackcurrant & Oat Crumble

1. 1
   prep

   Preheat the oven and prepare the dish.

   Preheat oven to 190°C (375°F). Lightly grease a small baking dish with butter.

2. 2
   mix

   Make the blackcurrant filling.

   In a bowl, toss the blackcurrants with honey, cornstarch, and lemon juice until evenly coated. Tip the mixture into the greased baking dish and spread it level.

   TIPIf using frozen blackcurrants, do not thaw first; add 5 minutes to the bake time.
3. 3
   mix

   Make the oat crumble topping.

   In a separate bowl, combine rolled oats, whole wheat flour, brown sugar, cinnamon powder, and salt. Add the cold cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs and clumps slightly when pressed.

   TIPKeep the butter cold — it creates steam pockets that make the crumble crisp.
4. 4
   assemble

   Scatter the crumble over the fruit.

   Spread the oat crumble mixture evenly over the blackcurrant filling. Do not press it down — keep it light and airy.

5. 5
   bake · ~35 min

   Bake until golden and bubbling.

   Place the dish on the middle rack and bake for 30–35 minutes, until the topping is deeply golden brown and the fruit juices are bubbling thickly around the edges.

   TIPLook for the blackcurrant juices bubbling up — that tells you the cornstarch has activated and thickened the filling.
6. 6
   rest · ~10 min

   Rest the crumble before serving.

   Remove from the oven and let the crumble settle for 10 minutes. The filling will thicken further as it cools slightly.

   TIPServing it too hot makes the filling runny — a short rest makes it perfectly jammy.
7. 7
   serve

   Spoon into bowls and serve warm.

   Serve the crumble warm in small bowls, as it is or with a spoonful of thick yogurt on the side.

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