Mixed Berry Crumbles

No kitchen is complete without a set of ramekins.  I have an adoration for individual sized dishes.  Whether you are serving up mac and cheese or a simple dessert.  Nothing beats having your very own dish.  It just seems fancier, cuter, and all around more visually appealing.

I decided to make individual sized crumbles to accompany our weekly family dinner. Blueberries, blackberries and raspberries, cooked with a little sugar until bubbly and warm.  Topped with a delicious oat crumble.  I love all things about Sunday!
Pass me a spoon & and don't forget the ice cream!


Mixed Berry Crumbles

Fruit Filling
5 cups frozen berries (blackberries, blueberries & raspberries)
1/4 cup brown sugar, packed
3 Tbsp white sugar
2 Tbsp cornstarch
1 Tbsp lemon juice

Crumble Topping
1/3 cup butter
2/3 cup brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 tsp cinnamon

vanilla ice cream for serving

Preheat oven to 350F.
In large bowl combine sugars, fruit, lemon juice and cornstarch.  Divide fruit filling among 6 ramekins.  (Note:  the berries will shrink down a lot while cooking)
To make crumble topping.  Combine sugar, flour, oats and cinnamon.  Mix well.  Using your fingers, blend in butter, until mixture becomes crumbly.
Divide crumb topping evenly among the 6 ramekins filled with fruit.
Bake for 30-35 minutes, or until crumble topping is golden brown and fruit is bubbly and hot.  Allow to cool for 10-15 minutes before serving.

Serve with vanilla ice cream.


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