Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Toss 5 cups mixed berries (fresh or frozen) with 2 tablespoons lemon juice, 2 tablespoons cornstarch, ⅓ cup granulated monk fruit/erythritol blend (or to taste), and 1 teaspoon cinnamon. Spread in an 8-inch baking dish. Taste a berry first — very sweet fruit needs less sweetener.

2. 2

   For the topping, mix 1 cup (90 g) old-fashioned oats, ½ cup (50 g) almond flour, ⅓ cup granulated monk fruit/erythritol blend, ½ teaspoon cinnamon, and a pinch of salt. Stir in ¼ cup (55 g) melted butter or coconut oil until the mix looks clumpy and every oat looks moistened — squeeze a handful; it should hold together loosely.

3. 3

   Scatter the topping evenly over the berries. Don't pack it flat; leave some craggy bits for crunch.

4. 4

   Bake 30–40 minutes until the fruit is bubbling thickly at the edges and the topping is golden brown. If the top browns before the fruit bubbles, tent loosely with foil for the last few minutes.

5. 5

   Rest 10 minutes so the juices thicken. Serve warm with unsweetened whipped cream or Greek yogurt if you like. You want a bubbling berry base under a crisp oat topping — not a watery berry soup or a pale, underbaked lid.