Mary Macleod's Butterscotch Berry Crumble


So quick and easy to whip up – any night of the week – this buttery crumble is delicious fresh and hot out of the oven with a scoop of vanilla ice cream, or served cold with a dollop of whipped cream.


1 c
berries (any combination of fresh or frozen, thawed, including juice: blueberries, strawberries, blackberries, raspberries)
3 T
brown sugar
3 T
corn starch
3 T
lemon juice
2 c
Mary Macleod's Butterscotch Crumbs
1 c
quick oats


Prep time10 minutes
Cooking time35 minutes
Total time45 minutes


  1. Pre-heat oven to 375F (190C).
  2. Lightly grease and 8- or 9-inch deep dish pie plate or casserole dish.
  3. In a large bowl, mix berries, brown sugar, corn starch, and lemon juice, until well blended and coated, then transfer berry mixture into greased dish.
  4. In a medium bowl, blend oats and butterscotch crumbs until well combined. Evenly spread the crumb mixture over the berries.
  5. Bake for 30 to 35 minutes, or until golden and bubbly. Keep an eye on the crumb topping; if it browns too quickly, cover with a sheet of foil.