two person raspberry crumbles from pinch of yum


Berry Mixture:

  • 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

Crumble Layer:

  • 4 tablespoons butter, melted
  • 1/2 cup oats
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon baking powder
  • pinch of salt
  1. Prep: Preheat the oven to 350 degrees.
  2. Mix: Gently mix up the berry mixture. Mix up the crumble in a separate bowl.
  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).
  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.
  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.

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.