Triple Berry Crumbles

By Lizthechef
July 8, 2013
4 Comments


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

Serves: 6

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

  1. Preheat oven to 350 degrees.
  2. Place all the berries in a large bowl. Add the sugar, lemon zest and lemon juice. Gently stir to mix.
  3. Spoon into 6 ramekins.
  4. 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.
  5. Use your hands to divide the crumble topping into 6 portions, then pile on top of each berry-filled ramekin.
  6. Place the ramekins on a parchment paper or foil-lined sided sheet pan.
  7. Bake for 40 minutes, or until crumbles have browned and berry juices are bubbling.
  8. Serve warm with a scoop of vanilla ice cream.

More Great Recipes:
Fruit|Summer|Fourth of July|Dessert

Reviews (4) Questions (1)

4 Comments

Alicia September 10, 2017
This turned out well. I substituted frozen fruit since I didn't have fresh and it was still delicious. I don't like my desserts to be too sweet so I cut the sugar for the filling in half.
 
Author Comment
Lizthechef July 19, 2013
Thanks, hardlikearmour - it's a family favorite.
 
hardlikearmour July 18, 2013
Your photo makes me want to lick my computer screen! Yum!
 
Author Comment
Lizthechef July 13, 2013
Thanks, Suzanne - perfect for our humid weather lately.