- Level: Easy
- Total: 1 hr 35 min (includes chilling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 502
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 5 g
- Sugar
- 59 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 253 mg
This crumble is the perfect dessert for a crowd or for individual servings. I like mixed berries, but whatever fresh or frozen fruit you have will work. You should make some extra crumble because if you’re like me, I always find there is never enough. Do not forget the ice cream!
- Level: Easy
- Total: 1 hr 35 min (includes chilling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 502
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 5 g
- Sugar
- 59 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 253 mg
Ingredients
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Directions
Special equipment:
six 10-ounce ramekins- Preheat the oven to 350 degrees F and lightly spray six 10-ounce ramekins with nonstick spray.
- In a medium bowl, combine the flour, oats, light brown sugar, cinnamon, 1/3 cup granulated sugar and 1/2 teaspoon salt together. Cut in the butter using a pastry cutter, fork or your hands, until blended enough to form clumps when pressed together. Refrigerate for 15 minutes while you prepare the filling.
- Combine the frozen berries, cornstarch, lemon juice and zest, remaining 2/3 cup granulated sugar and 1/4 teaspoon salt. Mix well, then divide among the ramekins (1 cup per ramekin). Divide the crumble mixture among the ramekins and bake until the filling is bubbling and the crumble is golden brown, 50 to 60 minutes.
- Serve warm with vanilla ice cream.
