Patriotic Berry Crumbles
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
A red, white and blue berry crumble to celebrate July 4 and summer's arrival.
  • Fruit:
  • 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
  • Crumble:
  • 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)
  1. Preheat oven to 350 degrees.
  2. Place all the berries in a large bowl. Add the sugar, flour, lemon zest and lemon juice. Mix together gently.
  3. Spoon into 6 individual ramekins.
  4. 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.
  5. Use your hands to roughly divide the topping into 6 portions, then pile large crumbles on top of each ramekin.
  6. Place the ramekins on a sheet pan covered with either foil or parchment paper. (Fruit juices may overflow.)
  7. Bake for 40 minutes, or until crumbles are browned and juices bubbling.
  8. Serve warm or at room temperature with a scoop of vanilla ice cream and garnish each plate with a few fresh berries.
Recipe by Liz The Chef at