Berry oat breakfast crisp jars
Units
Temperature
Servings
Ingredients
Berry filling
- 600 g mixed berries, fresh or frozen; do not thaw frozen berries rounded
- 25 g maple syrup rounded
- 15 ml lemon juice rounded
- 12 g cornstarch rounded
- 1 g fine salt rounded
Separate oat crumble
- 100 g rolled oats rounded
- 50 g almonds, roughly chopped rounded
- 35 g plain flour rounded
- 30 g brown sugar rounded
- 35 g unsalted butter, melted rounded
- 2 g ground cinnamon rounded
Method
Method
- Heat the oven to 180°C. Line a sheet pan. Mix the oats, almonds, flour, sugar, and cinnamon. Stir in the melted butter until small clumps form, then spread the mixture in a shallow, loose layer.
- Bake for 16 to 20 minutes, stirring twice, until dry and evenly golden. Cool completely on the pan so steam can escape.
- Put the berries, maple syrup, lemon juice, and salt in a saucepan. Cook over medium heat for 5 minutes, until the berries release juice. Stir the cornstarch with 20 ml of the hot berry juice in a small bowl, then return it to the pan.
- Simmer for 2 to 4 minutes, stirring, until the filling bubbles thickly and a spoon drawn across the base leaves a trail for 2 seconds. Frozen berries may need 2 minutes longer.
- Divide the filling among four shallow containers and cool uncovered for no more than 30 minutes. Cover and refrigerate promptly. Keep the fully cooled crumble in four separate dry containers.
- For transport, pack the cold berry jars in an insulated bag with an ice pack and carry the crumble separately. Spoon the crumble over the berries only when ready to eat.
Notes
- Refrigerate the berry filling at 4°C or colder and use within 3 days. Do not leave it unrefrigerated for more than 2 hours, or 1 hour in temperatures above 32°C.
- The crumble can stay airtight at cool room temperature for 5 days, but it must never be sealed while warm. Refrigerating it with the fruit makes it soft.
- Freeze the berry filling without the crumble for up to 2 months. Thaw overnight in the refrigerator. Freeze the crumble separately only if necessary, then refresh it for 5 minutes at 160°C.
- Contains gluten, dairy, and almonds. Use certified gluten-free oats and a tested gluten-free flour blend for a gluten-free route. For a nut-free route, replace almonds gram for gram with pumpkin seeds and keep cross-contact in mind.
- A jar with one compartment is unsuitable unless the crumble is packed in a small sealed cup above the fruit.