Ingredients:

  • 3 cups (450g) fresh or frozen lingonberries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (0.5g) ground cinnamon
  • 1 cup (125g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Toss the 3 cups (450g) lingonberries, 1/2 cup (100g) granulated sugar, 2 tbsp (16g) cornstarch, 1 tbsp (15ml) lemon juice, and 1/4 tsp (0.5g) ground cinnamon directly in a 9x9 inch (23x23 cm) baking dish.
  3. Stir gently until berries are evenly coated and spread them into a flat, even layer.
  4. In a large mixing bowl, combine 1 cup (125g) all-purpose flour, 1 cup (90g) rolled oats, 3/4 cup (150g) light brown sugar, and 1/4 tsp (1.5g) salt.
  5. Add 1/2 cup (113g) cold, cubed unsalted butter to the dry ingredients.
  6. Use a pastry cutter or fingertips to work the butter into the mixture until it resembles coarse crumbs with some pea-sized lumps remaining.
  7. Scatter the topping evenly over the berry base, pressing down very lightly.
  8. Bake for 35–40 minutes for fresh berries (45–50 minutes for frozen) until the fruit juices bubble vigorously around the edges and the topping is dark golden brown.