Tri-Berry CrumblesServes 6
There’s something wonderful about having your own dessert, so I made these crumbles in the small dishes that I usually use for crèmes brûlées. It’s the perfect combination of warm, juicy berries and crunchy oatmeal topping.
2 cups fresh blueberries (12 ounces)2½ cups fresh raspberries (18 ounces)2 cups fresh strawberries, halved, or quartered if large½ cup granulated sugar3 tablespoons cornstarch1½ teaspoons grated lemon zest (2 lemons)3 tablespoons freshly squeezed lemon juice
for the crumble¾ cup all-purpose flour¾ cup granulated sugar½ cup light brown sugar, lightly packed½ cup old-fashioned oats, such as Quaker¾ teaspoon ground cinnamon¾ teaspoon kosher salt¼ pound (1 stick) unsalted butter, diced, at room temperature
Vanilla ice cream, for serving
Preheat the oven to 350 degrees. Place 6 crème brûlée dishes on a sheet pan lined with parchment paper.
In a large bowl, toss together the blueberries, raspberries, strawberries, ½ cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the crème brûlée dishes, including any juices that collect.
For the crumble, combine the flour, ¾ cup granulated sugar, the brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
Make It Ahead: Assemble the crumbles, refrigerate for up to 4 hours, and bake before serving.
Reprinted from Make it Ahead. Copyright © 2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.