Individual Berry Crumbles
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.
There’s something special about little individual ramekins filled with something sweet and decadent—it feels like a restaurant experience, but better because it’s at home. There’s 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.
Ingredients
- Berries: I use a combination of strawberries, blueberries, and blackberries, but you can mix and match your favorites. I like fresh berries when they’re in season, but you can also use frozen berries.
- Lemon: There’s fresh lemon juice and zest – they add a nice zing.
- Granulated sugar: Sugar balances out the tartness of the fruit, and you’ll also use some for the crumble topping.
- Cornstarch: Don’t skip this – it helps thicken the juices so they’re nice and syrupy.
- Unsalted butter: I like to cut the butter into small cubes so it’s easier to mix it into the topping mixture.
- All-purpose flour
- Brown sugar
- Old-fashioned oats
- Ground cinnamon
How to Make Them
☑️ Make the Fruit Filling
Place all of the fruit in a large bowl. Add the lemon juice, zest, cornstarch, and a couple tablespoons of granulated sugar. Stir to coat the berries evenly.
☑️ Make the Topping
In a separate bowl, mix the flour, brown sugar, the rest of the granulated sugar, oats, and cinnamon. Add the butter cubes and work them into the mixture until they form crumbles.
☑️ Bake
Fill each ramekin with the fruit and top each with some crumble topping. Bake the crumbles on a baking sheet lined with parchment paper. Bake them for 30 to 35 minutes at 350°F. They’re done once the filling is bubbling hot and the topping is golden.
My favorite part is pulling these hot berry crumbles from the oven. I love how the fruit juices bubble over the sides – it’s a casual, rustic-looking dessert perfect for warm-weather entertaining. Serve these berry crumbles warm or at room temperature – they’re perfect either way.
More Summer Desserts
Berry 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°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the fruit with the lemon juice, zest, two tablespoons of granulated sugar, and cornstarch. Set aside.
- Mix the flour, brown sugar, oats, cinnamon, and two tablespoons of granulated sugar in a medium bowl. 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°F for 30-35 minutes (you may 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
Nutrition
- Serving Size: 1 berry crumble
- 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
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipes with Berries
- Sparkling Berry Lemonade
- Raspberry Muffins
- Berry Fruit Salad
- Homemade Lemonade with Frozen Strawberries
I hope you try these easy berry crumbles!
Happy baking,
These are so stinkin cute!! They look super easy to make too! Can’t wait to try!
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!
Thanks, Matt! These would be perfect for Mother’s Day — so fresh and Spring-y 🙂
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!
Me, too – Bring on the berries!
Ugh these look too good! My belly is full but I keep wanting to eat more >.<
Gina
Pink Wings
I am obsessed with your photography of these crumbles – April you definitely have got me craving one to devour now. Pinned!
Thank you, Thalia!!
These little berry crumbles look amazing!! All I’m thinking at the moment is that I NEED to have some!
I DEFINITELY love little perfectly portioned totally cute desserts! These look really amazing April- and so easy too!
Individual desserts are just better!
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!!
Casual, rustic looking desserts tend to be my favorite! Loving all the buttery goodness going on here!
Rustic desserts are great — perfectly imperfect 🙂
Wow they look so wonderful! Love all that colourful berry goodness – Yum!
No, you’re not – sorry about that! You add it with the other topping ingredients. Thanks for catching that!
I can’t eat Strawberries – can I substitute them successfully with raspberries?
Yep! That will work 🙂
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…
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!
these look yummy! could we substitute frozen fruit in a pinch?
Yes, frozen berries work, too!
These look amazing! Could I make them in small, individual pie aluminum pie tins?
I think that would work but they might need less baking time.
Thank you!