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.
- 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)
- 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.
Great picture Liz! These sound lovely. I love the berry combination!
Thanks, Jayne – I made it yesterday morning, so much easier – for me – than making the traditional July 4 pie.
What a beautiful summer dessert. I can’t wait to give it a try. Great photo too!
Thanks so much – all sorts of berry combos would work here.
Soooo pretty. Nice job Liz!
Thanks, Stephanie – for all your advice. Using a tripod has become a habit for me now.
So much easier than a pie, and I think tastier because you get more of the good stuff – berries!
I almost ate the last one for breakfast…Almost. I’m a summer berry fan.
I always turn to a crumble when I am not in the mood to roll out dough, then when I eat it, I think why don’t I make these more often. So good. Your recipe looks amazing. Yum. Always inspiring…
Hey, Elizabeth, thanks and fingers crossed for cooler weather tomorrow in Chicago –
No doubt Larry would love it. It looks beautiful – nice photo!
Yours still reigns supreme for Larry, I think, Lynda 😉
No Pie? A little shocking but I am glad you stood firm. The crumble is better than fireworks (and almost as good as pie)! GREG
There will be another rhubarb pie coming his way soon 😉
This picture is incredible. any chance you can make this for me??
I will make it for you next visit…I liked the shot too – none of the food porn sites accepted it, though.
We’ve got friends coming to dinner next weekend up here at the Lake, and I think these little beauties will be perfect for dessert. And I’m with Larry – I might eat 2 too! Good for you for standing strong 🙂
Oh and your photo is just gorgeous!!!!
Susan, thanks – individual crumbles are like cupcakes – everyone needs two 😉
Crumbles in any form, I love them! And love the looks of these with all these berries (they would have never made it into being baked around here!)
I bought extra, Averie, and they did not go to waste…
A dessert this good makes me wish everyday were 4th of July!
You can always pretend, Steve –
I live for the thumbs up. It makes me feel like I’ve achieved something great. So I’m happy Larry gave you one!
I also love a good crumble. We’ve been making them with peaches around here. Your patriotic version is beautiful.
Sounds like it was a lovely holiday!
[K]
That;s me too, Kim, living for the “thumbs up” – see you soon.
I have become a huge fan of crumbles, and they are so easy to adapt to gluten-free. Your patriotic berry version looks divine (especially with that vanilla ice cream on top 🙂 Happy belated 4th of July!
Thanks – I need to work on a gluten free version myself.
What a pretty dessert! I love the berries that we get this time of year, and how pretty that you used them in a patriotic way!
Thanks, Lisa, and I loved your chicken pot pit post – so well-written and a terrific recipe.
“Chicken Pot Pie” – sorry…
Crumbles are my favorite…everyone gets their own!
Sort of like cupcakes!
Your crumble looks fantastic! Thanks for sharing at Foodie Friends Friday!
Thanks – it was fun.
Now this is my kind of patriotic display for the holiday, just beautiful!
Thanks, Steve, enjoy the holiday –
These are beautiful. I would give them 3 thumbs up if I had that many!
Cute – thanks, Lynda – stay cool –
I’m glad you’ve reposted this recipe – this is a good one! And your photo is gorgeous! Happy fourth!
Lazy Liz – thanks, Lisa, busy getting ready for bathroom remodel…
I see my comment from last Gawd, I say dorky things… GREG
This looks so good; I can’t wait to try making it. I was wondering if you have an idea about how to make this in one big pan instead of 6 individual dishes.
Try it with same amount of ingredients in a square 9-inch baking dish – should need another 10 minutes of baking – watch until topping is lightly browned and fruit is bubbling.bubbling
I have never made a crumble but scanning the ingredient list, looks like it would be easily converted to gluten-free! Happy fourth!
Lisa, I am such a non-baker – would love to see a gf version. Happy 4th to you 3 – no, 4, Parker too 😉
Liz that is one gorgeous crumble. Love the patriotic colors and that photo is so good it literally jumps out at you. Wish it did would love to eat it right now. Happy 4th of July!
Happy 4th, Suzanne – hope your pooch gets his wheels ASAP!
Hi Liz, this is indeed a great dessert. I will try this at home. 🙂
Really, really gorgeous! Berry crumbles are my favorite way to dessert, and wins over pie any day of the week. I’d eat 2 too, Larry 🙂
Thanks, Susan, I’m not a pie girl either…
Liz, I love this story! I’m not a pie girl either, although I do love pie pans. Go figure. I’ll have to add this one to our summer BBQ menu.
I can’t wait to try your artichoke dip – sounds pretty wonderful…