Homegrown Berry Crumble





15 min


35 min



  • 200g Plain Flour
  • 100g Oats (Porridge/Rolled)
  • 200g Butter (unsalted)
  • 110g Caster Sugar

Berry Compote

  • 450g Strawberries (Framberry breed if you have them)
  • 120g Caster Sugar
  • 1 1/2 tbsp Cornflour
  • 250g Loganberries
  • 250g Tayberries


  • 1 carton Custard


If using freshly picked and almost overripe berries, this percentage will give a sweet fruit filling, with a small, but noticeable tartness to it.

( a domestic oven will be fine, but I prefer the dry heat my WFO offers over the higher humidity cooking with a domestic oven)

This recipe has a lot of crumble.

Browned, crunchy oat crumble topping

Browned, crunchy oat crumble topping


  1. Rub all the ingredients for the crumble together with your hands, until a breadcrumb like consistency is formed.  Some larger clumps are OK and indeed preferable.
  2. Spread out the mixture over a large baking tray and place in the wood fired oven at around 200C
  3. Keep an eye on the crumble, every 5 minutes, remove from the oven and break apart any really large pieces that have formed together due to the melting butter.
  4. Keep in the oven for ~15 minutes until the crumble is nicely browned all over.  Remove when happy with the colour.
  5. Place the strawberries, sugar and cornflour into a pan, and heat gently until the sugar melts and the strawberries start to soften, about 15 minutes.
  6. Add the loganberry/tayberry mixture to the strawberries, stir in well, leave on the heat for 1 minute.
  7. In an oven-proof ceramic dish, approx 25cm x 25cm, place the berry mixture then coat liberally with the crumble mixture.  Reserve a handful of the crumble mixture for a garnish on top of the custard.
  8. Bake the crumble for 5-10 minutes.
  9. Serve crumble with a good helping of custard, sprinkling some of the reserved crumble topping over the top of the custard.


Homegrown Berry Crumble

Homegrown Berry Crumble


  1. Change up the tayberry/loganberry mixture anyway you want to include other berries such as raspberries, blackberries, Japanese wineberries etc.
  2. Alter the amount of sugar to suit your tastebuds, more sugar to remove the subtle tarty tang, less sugar to increase the tartness!
  3. Add a nut of choice into the crumble topping.  I love pecans and hazlenuts, but tend to use them too often, so decided not to include them by default in this recipe.  Almonds would work well also.


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