Honey-Toasted Oat and Fruit Crumble

Preheat your oven to 350°F. Grease an 8-inch baking dish with 1/2 tbsp of the unsalted butter.

Squeeze the juice from 1 whole lemon to get 1 tbsp of fresh lemon juice.

In a medium bowl, combine 3 cups of frozen mixed berries, 2 tbsp of the honey, 1 tbsp of lemon juice, and 1 tsp of cornstarch. Toss gently to coat the berries evenly.

Transfer the berry mixture to the greased baking dish and spread it in an even layer.

In a small microwave-safe bowl, melt the remaining 2.5 tbsp of unsalted butter (about 20 seconds).

In a separate bowl, combine 1 cup of rolled oats, 1/4 cup of all-purpose flour, 1/2 tsp of ground cinnamon, and a pinch of salt.

Pour the melted butter and the remaining 2 tbsp of honey into the oat mixture. Stir with a fork until clumps form and the dry ingredients are thoroughly moistened.

Scatter the oat crumble mixture evenly over the berry layer in the baking dish.

Bake at 350°F for 25 to 30 minutes, until the fruit juices are bubbling at the edges and the oat topping is golden brown.

Remove from the oven and let rest for 10 minutes before serving to allow the fruit juices to thicken.