Who doesn’t love a single-serving, perfectly-proportioned-just-for-me dessert? These fruity sweet berry crumbles are easy to make and perfect for summer entertaining.
Berry Crumbles
There’s something special about little individual ramekins filled with something sweet and decadent – feels like a restaurant experience, but better because it’s at home. No waiting for a table or paying the bill at the end of the night. Even better, these cute little berry crumbles can be made ahead of time so when it’s time for something sweet all you have to do is preheat the oven and bake them.
It all starts with some fruit – in this case, some strawberries, blueberries, and blackberries – that are tossed in lemon juice and some lemon zest and a little sugar. Some cornstarch helps thicken the juice so when served the fruit is coated in all kinds of fruity syrupy goodness.
Each one gets a sweet oatmeal topping that gets crispy and browned in the oven.
I think it might be my favorite part – you can’t go wrong with butter, brown sugar, and oatmeal.
No, wait, my favorite part is pulling these hot berry crumbles from the oven. I love how the fruit bubbles over the sides – it’s a casual, rustic-looking dessert that’s perfect for warm-weather entertaining. Serve these berry crumbles warm or at room temperature – they’re perfect either way.
Don’t have ramekins? Try my Triple Berry Crumble that you can make in a baking dish!
Happy Baking!
More Dessert Recipes
PrintBerry Crumbles
These individual berry crumbles are perfect for entertaining.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 8 ounces strawberries, halved (or quartered if large)
- 6 ounces blueberries
- 6 ounces blackberries
- Juice from 1/2 a lemon
- Zest from 1/2 a lemon
- 1/4 cup granulated sugar, divided
- 1/2 tablespoon cornstarch
- 1/2 stick of unsalted butter, softened and cut into chunks
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup old-fashioned oats
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl combine the fruit with the lemon juice, zest, 2 tablespoons of granulated sugar, and the cornstarch. Set aside.
- In a medium bowl, mix together the flour, brown sugar, oats, cinnamon and remaining 2 tablespoons of granulated sugar. Drop the butter in and, using your hands, work the butter into the flour/sugar mixture until it forms crumbles.
- Fill each (6-ounce) ramekin with the fruit and top each with the crumble mixture. At this point, you can cover them and keep them in the fridge for up to four hours or bake them right away at 350 degrees for 30-35 minutes (you made need to add a few extra minutes to the bake time if you bake them chilled).
Notes
Adapted from Make it Ahead by Ina Garten (Tri-Berry Crumbles, pg 202)
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 197
- Sugar: 21.2g
- Sodium: 4mg
- Fat: 8.1g
- Saturated Fat: 4.8g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 30.8g
- Fiber: 2.1g
- Protein: 1.6g
- Cholesterol: 20.2mg
Keywords: berry crumbles
cupcake says
these look yummy! could we substitute frozen fruit in a pinch?
★★★★
April Anderson says
Yes, frozen berries work, too!
Char says
How do I half the recipe so it makes only one serving and not multiple? Struggling to find a recipe that doesn’t make it in multiple ramekins rather than just one…
April Anderson says
Do you want to make one crumble to serve a few people? If so, I have a Triple Berry Crumble that’s made in a regular-sized baking dish. If you just one a single serving in a ramekin, not sure how this recipe would scale down to that size – sorry!
Kit says
I can’t eat Strawberries – can I substitute them successfully with raspberries?
April Anderson says
Yep! That will work 🙂
gail says
Am I just blind or do you not say when to mix in the cinnamon?
April Anderson says
No, you’re not – sorry about that! You add it with the other topping ingredients. Thanks for catching that!
Jessica @ Sweetest Menu says
Wow they look so wonderful! Love all that colourful berry goodness – Yum!
Annie @ ciaochowbambina says
Casual, rustic looking desserts tend to be my favorite! Loving all the buttery goodness going on here!
★★★★★
April says
Rustic desserts are great — perfectly imperfect 🙂
mymansbelly says
I LOVE crumbles, crisps, and slumps. As much as I love the cooked and syrupy berries…I think my favorite part is the crumble top. You’re so right…oatmeal, brown sugar, and butter is a magical combination!!
★★★★★
Maya @ Treats and Eats says
I DEFINITELY love little perfectly portioned totally cute desserts! These look really amazing April- and so easy too!
April says
Individual desserts are just better!
Thao @ In Good Flavor says
These little berry crumbles look amazing!! All I’m thinking at the moment is that I NEED to have some!
Thalia @ butter and brioche says
I am obsessed with your photography of these crumbles – April you definitely have got me craving one to devour now. Pinned!
★★★★★
April says
Thank you, Thalia!!
Gina says
Ugh these look too good! My belly is full but I keep wanting to eat more >.<
Gina
Pink Wings
Denise | Sweet Peas & Saffron says
Awww they’re so cute and pretty! I am so glad winter is over and all things berry are back on the menu 🙂 Looks delicious!
April says
Me, too – Bring on the berries!
Matt @ Plating Pixels says
These look amazing! Love the rustic look, maybe that’s why I’m a huge fan of skillet dishes too. I just got some cute little ramekins that this would be perfect for. I’m doing a Mother’s Day brunch roundup and this is perfect for that too!
April says
Thanks, Matt! These would be perfect for Mother’s Day — so fresh and Spring-y 🙂
Kelley @ Chef Savvy says
These are so stinkin cute!! They look super easy to make too! Can’t wait to try!