Still recovering from my double hand surgeries, my cooking skills still have a way to go, but progress has been good and I am regaining strength and dexterity every week. The latest kitchen fiasco, though, has been the breakdown of my oven. As it turns out, it takes weeks (!) for the proper part to be shipped here before it can be successfully repaired. So, my summer cooking is limited to my stove top and Larry’s grill. Meanwhile, the 4th is just around the corner – guess we will be grilling steaks and enjoying some homemade vanilla ice cream with fresh berries, as close to these crumbles as we can get this year!
July 4th has traditionally meant a cherry pie on the picnic table for our family, even when I was a kid. This year, I decided to shake things up a bit and make individual berry crumbles. With a scoop of vanilla ice cream, they made a patriotic presentation of red, white and blue for our dessert last evening. Berries were looking so gorgeous in the market and I had grabbed up raspberries, blueberries and blackberries.
I felt a little guilty when I announced to Larry that a berry crumble would be replacing the customary cherry pie this year. “No pie?!” my Midwestern husband exclaimed. I stood strong, hoping to win him over with my crumble.
After we had enjoyed our salad and grilled steaks, I served the crumbles and was rewarded with a big “thumbs up” from the crowd, especially from Larry, who ate two.
SPECIAL EQUIPMENT: You will need 6 eight ounce-sized ramekins.
- 3 cups fresh raspberries
- 2 cups fresh blueberries
- 1 cup fresh blackberries
- ½ cup white sugar
- ¼ cup all-purpose flour
- zest and juice of 1 Meyer lemon
- 1 stick cold unsalted butter, diced
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup white sugar
- ¼ cup brown sugar, lightly packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- pinch of kosher salt
- fresh blueberries, raspberries and blackberries (optional garnish)
- Preheat oven to 350 degrees.
- Place all the berries in a large bowl. Add the sugar, flour, lemon zest and lemon juice. Mix together gently.
- Spoon into 6 individual ramekins.
- For the topping, use a mixer with a paddle attachment and combine the butter, rolled oats, flour, sugars, cinnamon, cardamom and salt. Mix on low speed until the pieces of butter are the size of peas.
- Use your hands to roughly divide the topping into 6 portions, then pile large crumbles on top of each ramekin.
- Place the ramekins on a sheet pan covered with either foil or parchment paper. (Fruit juices may overflow.)
- Bake for 40 minutes, or until crumbles are browned and juices bubbling.
- Serve warm or at room temperature with a scoop of vanilla ice cream and garnish each plate with a few fresh berries.