Queen's Berry Oat Crumble

Method

1. 1Preheat the oven to 200°C. Grease a 22–24 cm baking dish lightly with a little butter.
2. 2Gently toss the blueberries and raspberries with potato starch and 2 tablespoons of the sugar in a bowl, then spread them evenly into the prepared baking dish.
3. 3In another bowl, mix the rolled oats, flour, the remaining sugar, vanilla sugar, and salt.
4. 4Melt the butter in a small pan until just melted, then pour over the dry oat mixture. Stir with a fork until coarse, clumpy crumbs form.
5. 5Scatter the oat crumble topping evenly over the berries.
6. 6Bake in the center of the oven at 200°C for 22 to 25 minutes until the berry juices bubble vividly at the edges and the oat crust turns crisp and golden. Serve warm.