Two Person Raspberry Crumbles
Total Time
29 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(26)
Ingredients
2 ramekins
- 1 1/2 cups of fresh or frozen berries (I have thoughts – see notes!)
- 2 tablespoons sugar (more or less depending on the tartness of your berries)
- 1/2 tablespoon cornstarch
- squeeze of lemon juice
- 4 tablespoons butter, melted
- 1/2 cup rolled oats
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon baking powder
- pinch of salt
How would you rate this recipe?
Preparation
Step 1
Prep: Preheat the oven to 350 degrees.
Step 2
Mix: Gently mix up the berry mixture. Mix up the crumble in a separate bowl.
Step 3
Bake Part One: Press about two-thirds of the crumble into the bottom of two 4-inch ramekins. Bake for 5 minutes to set the crust (more for a firmer crust).
Step 4
Bake Part Two: Pour the berry filling over the crusts. Sprinkle the remaining crumble on top of each ramekin. Bake for 7-10 more minutes, until the fruit layer is bubbling and the crumbles are golden brown.
Step 5
Live It Up: Cooling for ten minutes is a good idea, but if you told me that it’s just not humanly possible, I would understand. Grab a fork, dive into the juicy, buttery layers, and never look back.
Step 6
Save recipe for the next time?
Chef's notes
Berries:
frozen raspberries or mixed berries work great for a really jammy, juicy fruit layer. If you’re using frozen berries, you need to thaw them first. I usually just run them under warm water. Fresh raspberries and blueberries also work really well because they kind of burst and release their juices a bit while baking. Fresh strawberries also work, but I would recommend chopping and then slightly mashing them first for best results to make them a bit more jammy.
Serving size:
These definitely could serve more than two people if you were being rational about it, but honestly, I just don’t think you’re going to have a problem with leftovers.
