Mini Berry Crumble
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Treat yourself to a mouthwatering mini berry crumble. Sweet berries and a buttery crumble make this dessert irresistible.
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What to Love About Mini Berry Crumble
It isn’t summer without at least one serving of a summer favorite: Berry Crumble. This easy, comfort food dessert is satisfyingly sweet and oh-so-good. It’s served warm 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 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, and raspberries. Well, you get the idea.
RELATED: Summer Fresh Blueberry Crostata
Mini Berry Crumble Ingredients
You can find the ingredient measurements in the recipe card at the bottom of this post, but here is a quick list of what you need:
For the berry filling
- Fresh berries: use a combination of your favorite summer berries
- Granulated sugar for sweetness
- Cornstarch for thicking
Crumble Topping
- All-purpose flour
- Brown sugar
- Old fashioned oats
- Butter softened to room temperature
- Seasoning: Ground cinnamon and salt
Can you make mini berry crumble ahead?
Absolutely! Here’s how I like to make this ahead:
Double or even triple the crumble: This crumble recipe is 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 the recipe, all you’re really preparing is the fruit.
Prep ahead: You can also assemble the mini crumbles ahead and refrigerate up to 4 hours before baking.
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Mini Berry Crumble Recipe
Equipment
Ingredients
Filling
- 2 pounds fresh berries rinsed and drained
- 1/4 cup sugar
- 3 tablespoons cornstarch
Crumble
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 cup brown sugar
- 1/4 cup old fashioned oats
- 4 tablespoons butter softened to room temperature
- 1/2 teaspoon cinnamon
- dash of salt
Instructions
- Preheat oven to 350°F. Place 6 ramekins on a foil or parchment-lined baking sheet.
- Toss rinsed berries with sugar and cornstarch. Divide berries evenly among the ramekins.
- To make the crumble, combine the flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Add the cubed butter and stir (or use your hands) until it forms crumbles.
- 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 30-35 minutes or until the juices are bubbly and the topping is browned. When the berry crumbles are warm from the oven, I love to serve them with vanilla ice cream.
Notes
- Make Ahead Tip: I love to at least double the crumble part of this recipe to use the next time I make crumble. I keep it in the freezer for a quick-to-prep dessert. You can also prepare the unbaked crumble ahead and refrigerate up to 4 hours before baking.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.