Lemon oat crumble cups with berries
Individual crumble cups make portioning easy and let the fruit stay at the center of dessert. Use ovenproof ramekins on a tray to catch any bubbling juices.
Jump to recipe ↓
Lemon oat crumble cups with berries
Ingredients
How to make it
- Heat oven to 190°C / 375°F. Toss berries with sugar, cornflour and lemon zest; divide among four ovenproof ramekins.
- Rub butter into flour until crumbly. Stir in oats and brown sugar.
- Scatter topping over berries without pressing it flat. Place ramekins on a baking tray.
- Bake about 25 minutes, or a little longer for frozen fruit, until the topping is golden and the fruit is bubbling. Cool before serving because the filling will be very hot.
Make it work in your kitchen
Frozen berries can go straight into the ramekins; expect a longer bake. If the topping browns before the fruit bubbles, loosely cover it with foil. Cornflour thickens the juices but should be measured rather than added freely. Serve plain or with a little yogurt, and remember that the dish remains hot after it leaves the oven.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
Have a correction or a question about this article? Contact the editorial team. Read our editorial policy and disclaimer.
