Description
These individual berry crumbles are perfect for entertaining.
Ingredients
Scale
- 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)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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
