It isn’t summer without at least one serving of a summer favorite Berry Crumble. An easy, comfort food dessert that’s satisfyingly sweet and oh-so-good. Served warm freshly from the oven with a dollop of vanilla ice cream. Oh, my. It makes my mouth water just thinking about it.
We’ve lightened up the sugar a bit because the berries really are sweet enough. If your berries are on the tart side, you might want to increase the sugar just a bit. Like an extra tablespoon. Not much.
I make this with a variety of berries. My favorites are blueberries, of course, blackberries, (as seen here), marionberries, loganberries, strawberries, raspberries. Well… you get the idea.
RELATED: Summer Fresh Blueberry Crostata
Here’s a make-ahead tip. I double (at least) the crumble part of this recipe. It’s the same topping I use for all my crumbles and crisps. Even the apple and peach crisps yet to come. The unbaked crumble mixture freezes incredibly well so that the next time you make one, all you’re really preparing is the fruit.
Individual Size and Summer Favorite Berry Crumble
It isn’t summer without at least one serving of a summer favorite Berry Crumble. An easy, comfort food dessert that’s satisfyingly sweet and oh-so-good. Served warm freshly from the oven with a dollop of vanilla ice cream. Oh, my. It makes my mouth water just thinking about it.
Ingredients
Filling:
- 2 pounds (36 ounces) fresh berries, rinsed and drained
- 1/4 cup sugar
- 3 tablespoons cornstarch
Crumble
- 1 cup flour
- 1/4 cup sugar
- 1/3 cup brown sugar
- 1/2 cup old fashioned oats
- 1 stick butter, diced at room temperature
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
Preheat oven to 350°F. Place 6 ramekins on a foil-lined sheet pan.
Toss rinsed berries with sugar and cornstarch. Divide berries evenly among the ramekins.
To make the crumble, combine the flour, sugar, brown sugar, oats, cinnamon and salt in the bowl of an electric mixer. Add the butter and mix on low until the mixture is crumbly.
Top each berry filled ramekin with the crumble mixture. (If you have any leftover crumbles, it freezes incredibly well and gives you a jumpstart the next time you make it).
Bake for about 35 minutes until the juices are bubbly and the topping is browned. I love to serve with vanilla ice cream when the berry crumbles are warm from the oven.
Notes
Make Ahead Tip: I love to at least double the crumble part of this recipe, use what I need at the time, and freeze the leftovers. That way, if I only need two Berry Crumble ramekins the next time I make it, I’m only preparing the fruit and using the ready-made crumble from the freezer.
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