Author Notes
I like to make this red, white and blue dessert for July 4th, but this combo of summer berries works for the entire season. Special equipment: half a dozen six-ounce ramekins. —Lizthechef
Ingredients
- Fruit
-
3 cups
fresh raspberries
-
3 cups
fresh blueberries
-
3 cups
fresh blackberries
-
1/2 cup
white sugar
-
1/4 cup
white, unbleached all-purpose flour
-
zest and juice of one Meyer lemon
- Crumble
-
1
stick cold, unsalted butter, diced
-
1 cup
old-fashioned rolled oats
-
1/2 cup
white, unbleached all-purpose flour
-
1/2 cup
white sugar
-
1/2 cup
brown sugar, lightly packed
-
1/4 teaspoon
ground cinnamon
-
1/4 teaspoon
ground cardamom
-
1 pinch
kosher salt
Directions
-
Preheat oven to 350 degrees.
-
Place all the berries in a large bowl. Add the sugar, lemon zest and lemon juice. Gently stir to mix.
-
Spoon into 6 ramekins.
-
For the crumble topping, use a mixer fitted with a paddle attachment and combine the butter, rolled oats, flour, white and brown sugar, cinnamon, cardamom and salt. Mix on low speed until the pieces of butter are the size of small peas.
-
Use your hands to divide the crumble topping into 6 portions, then pile on top of each berry-filled ramekin.
-
Place the ramekins on a parchment paper or foil-lined sided sheet pan.
-
Bake for 40 minutes, or until crumbles have browned and berry juices are bubbling.
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Serve warm with a scoop of vanilla ice cream.
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