Important for berry crumble from the tin
Do not defrost frozen berries and knead the crumble topping only briefly to prevent the tray from becoming watery and the top from becoming crispy.
Summer Recipe
Sheet-pan berry crumble
Mix berries with vanilla and lemon on the baking tray and bake under almond-oat-crumbs. Do not defrost frozen berries and knead the crumbs only briefly to prevent the tray from becoming watery and the top from becoming crispy. Peach or apricot wedges complement the berries, coconut flakes can replace part of the almonds.
Total time
50 min
Calories
350 kcal
Servings
8 servings
Difficulty
Easy
Why this recipe works
This is what it all depends on for berry crumble from the tin
Do not defrost frozen berries and knead the crumble topping only briefly to prevent the tin from becoming watery and the top from becoming crispy. Mix berries are spread on the baking tray with vanilla and lemon and baked under almond-oat-crumble topping. Peach or apricot wedges complement the berries, coconut flakes can replace part of the almonds.
Summer Recipes
Fruit
Recipe
Sheet-pan berry crumble
Spread the mixed berries on the baking tray with vanilla and lemon and bake under almond-oat-crumble topping. Do not defrost frozen berries and knead the crumble topping only briefly to prevent the tray from becoming watery and the top from becoming crispy.
Ingredients
8 servings
Method
-
1
Prepare ingredients
Preheat the oven to 190 ° C / 325 ° F / gas mark 4 and prepare a deep baking tray. Sort out the berries, dice cold butter and mix flour, oatmeal, sugar and chopped almonds for the crumble topping.
-
2
Prepare
Mix berries with vanilla and lemon spread on the baking tray and bake under almond-oat crumble topping.
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3
Check for doneness
Do not defrost frozen berries and knead the crumble topping only briefly to prevent the tray from becoming watery and the top from becoming crispy.
-
4
Serve
Remove the tray from the oven as soon as the berries juice rises on the edge and the almond crumbs are browned. Let the crumble set for at least ten minutes before serving.
Kitchen know-how
Tips for Sheet-pan berry crumble
Variations
How to adapt this recipe
Peach or apricot wedges complement the berries, coconut flakes can replace part of the almonds.
Nutrition per serving
350kcal
52.0 gCarbohydrates
5.0 gProtein
14.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Sheet-pan berry crumble
Weigh the mixed berries, prepare the flour and keep the oatmeal separately, then start the main cooking process for the berry crumble from the baking tray.
Do not defrost frozen berries and knead the crumble topping only briefly to prevent the tray from becoming watery and the top from becoming crispy.
Allow the berry crumble to cool completely from the tray. Keep in mind when storing: Do not defrost frozen berries and knead the crumble only briefly to prevent the tray from becoming watery and the top from becoming crispy. Close the pastry tightly with a creamy, cool and dry pastry.
Peach or apricot wedges complement the berries, coconut flakes can replace part of the almonds.
Keep cooking