Berry Baking Bonanza! Summer Berry Crumbles

Posted by Stephanie Meyer on Jul 19, 2010 at 9:56am

Every time I go to the farmer’s market, I come home with more berries – yesterday I found strawberries still poking around, and raspberries and blueberries out in force.

Man do I love this time of year!

If you, like I, get a little carried away and buy far more berries than your family can eat in a day or two, then this crumble is for you.

And if you, like I, get a little carried away and buy peaches, cherries, rhubarb, apricots, and plums too, then this crumble is definitely for you.

For that’s the wonderful thing about crumbles – you can layer any ripe summer fruit under a crisp lid of streusel and it will be unforgettably delicious.  Tart and sweet, soft and crunchy, lightly buttery with a hint of cinnamon.  For about 15 minutes of effort.  How great is that?

Man do I love this time of year!

Note: Blueberries are particularly perfect right now, so after you make this crumble, grab a few pints of the blues and make my friend Susie’s blueberry kuchen.  I did just that last weekend, and entered a couple of pans in the Kingfield Market’s Berry Bake-Off for fun…and won the Critics’ Choice Award!  Just like this crumble recipe, blueberry kuchen is so easy to pull together and keeps the spotlight on the berries.  I posted the recipe last week at Dara & Co./Minnesota Monthly Magazine’s blog, check it out.  And get berry baking!

Summer Berry Crumbles
Adapted from www.foodnetwork.com
Serves 6

I like the berries a little tart, a nice contrast with the sweet streusel topping and ice cream.  If you add rhubarb, however, you’ll likely need to add more sugar.  I bake these in 4 oz. ramekins to keep the serving size in check, but you could bake this in one large quiche/tart pan as well (add 5-10 minutes to overall baking time).

1/3 c. all-purpose flour
1/3 c. light brown sugar
2 Tbsp. sugar
1/2 tsp. cinnamon
pinch salt
1/3 c. oats
4 Tbsp. cold butter, cut into small pieces
3 c. mixed berries (can include diced peaches, apricots, plums, rhubarb, cherries…)
1 Tbsp. cornstarch
1/3 c. sugar

Preheat oven to 350F.  Line a baking sheet with parchment paper.  Set 6 4-oz. ramekins on the baking sheet.

In a medium bowl, combine flour, brown sugar, 2 Tbsp. sugar, cinnamon, salt, and oats.  Use your fingers to work butter into dry ingredients.  Chill.

In a medium bowl, combine fruit, cornstarch, and 1/3 c. sugar; toss to coat.  Evenly divide the fruit mixture between the 6 ramekins.  Top with the crumble topping.  Bake until tops are golden and fruit is bubbly (it will bubble out of the ramekins), about 35 minutes.  Cool for 20 minutes.

Serve warm with ice cream.


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Older Comments

  1. By SML on July 23, 2010 at 7:41AM

    Great feedback, excellent. Very useful for others who try, I really appreciate it. And I'm glad they turned out delicious!

  2. By danakscully64 on July 22, 2010 at 8:23PM

    *could have used half as much sugar

  3. By danakscully64 on July 22, 2010 at 8:22PM

    This was SOOOOOOOOOOO GOOD. Definitely a keeper! Going to share this on FB.

    I used Earth Balance and the crispiness was perfect. I actually didn't even need 4 tablespoons, 2-3 was plenty. Definitely a forgiving recipe :) I also took about a tablespoon out of the brown and regular sugar (1/3 measurements) to cut back on calories/sugar. My fruit was very sweet, I probably could I used half as much white sugar on the fruit. I also put a small scoop of vanilla ice cream on top, amazing.

    Another thing: if you're not going to eat them all that day, store the ready to bake ramekins in the fridge and just add a few extra minutes to the cooking time when you're ready to eat them. It's just my guy and I living in this house and in normal cases we just cut a recipe in half... but boy am I glad we didn't. We love fruit.

  4. By SML on July 22, 2010 at 7:06PM

    LOVE hearing this! Yes, makes sense that your ramekins are 6 oz, which is a very common size (and I was over-flowing my 4-ounce-ers). But as you noted - just adapt! This is the most forgive-able, adaptable recipe in the world. Make it vegan with margarine as you suggested (might be slightly less crispy, but certainly delicious). Add less or more sugar depending on how sweet your fruit is. Play around - fun! Let me know how they turned out, I'm excited to hear.

  5. By danakscully64 on July 22, 2010 at 6:45PM

    I have this in the oven right now, I'm SO excited. I think the ramekins I have are 6 oz because 3 cups of berries wasn't nearly enough to fill almost to the top like in the photos. I ended up adding another cup or 2. I used perfectly ripe peaches, strawberries, and blueberries. I can't wait for the house to smell like berry crumbles soon.

  6. By danakscully64 on July 22, 2010 at 6:17PM

    I plugged this recipe in Food.com to get the nutritional information. I changed the butter to margarine and the berries to 1 1/2 cups strawberries, 1 1/2 cups peaches.

    Per Serving:
    265 Calories
    8.4g Fat
    1.4g saturated
    3.8g Mono
    2.6g Poly
    100mg Sodium (estimate)
    227.8mg Potassium
    46.4g Carbs
    2.5g Fiber
    2.9g Protein

  7. By danakscully64 on July 21, 2010 at 8:15PM

    WANT!

  8. By SML on July 19, 2010 at 11:43AM

    You and I were of a same mind this weekend, Maria! Your rhubarb version looks incredible. I've got to plant rhubarb...next season, for sure. Thank you!

  9. By Maria Lichty on July 19, 2010 at 10:45AM

    Perfect summer dessert!