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Berry oat crumble tart recipe

Berry oat crumble tart recipe

12 ratings

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

Ingredients

  • 150g plain flour
  • 120g Quaker 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

Perfect with:

Quaker OatsGoodness you can taste Quaker Oats
Goodness you can taste

Each serving contains

  • Energy

    1165kj
    278kcal
    14%
  • Fat

    10g 14%
  • Saturates

    2g 12%
  • Sugars

    20g 22%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 44.1g Protein 4g Fibre 3g

Method

  1. Preheat your oven gas 4, 180°C, fan 160°C. Grease a 23cm loose bottom cake tin with butter.
  2. In a large bowl, mix together the flour, oats, caster sugar and baking powder until well combined. Add the butter and rub together with your finger until you have a coarse lumpy crumb.
  3. 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.
  4. In a bowl, toss together the raspberries, blackberries, blueberries, lemon zest and cornflour until well coated, and spoon evenly over the crust.
  5. 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.

See more Baking recipes

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