“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,” says world-class chef Ina Garten (aka the Barefoot Contessa), whose make-ahead recipes and tips are featured in our May/June 2015 issue.
(Makes 6 servings)
2 cups fresh blueberries (12 ounces)
2½ cups fresh raspberries (18 ounces)
2 cups fresh strawberries, halved, or quartered if large
½ cup granulated sugar
3 tablespoons cornstarch
1½ teaspoons grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice for the crumble
¾ cup all-purpose flour
¾ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup old-fashioned oats, such as Quaker
¾ teaspoon ground cinnamon
¾ teaspoon kosher salt
¼ pound (1 stick) unsalted butter, diced, at room temperature
Vanilla ice cream, for serving
Preheat oven to 350°F. Place 6 crème brûlée dishes on sheet pan lined with parchment paper.
In large bowl, toss together blueberries, raspberries, strawberries, ½ cup granulated sugar, cornstarch, lemon zest, and lemon juice.
Divide mixture evenly among crème brûlée dishes, including any juices that collect.
For crumble, combine flour, ¾ cup granulated sugar, brown sugar, oats, cinnamon, and salt in bowl of electric mixer fitted with paddle attachment. Add butter and mix it on low speed until mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on berries (it will not cover them entirely).
Bake for 35 to 40 minutes, until juices are bubbly and 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.
Per Serving (with ¼ cup vanilla ice cream)
- Calories: 681
- Total Fat: 25 g
- Saturated Fat: 15 g
- Sodium: 243 mg
- Carbohydrate: 112 g
- Fiber: 7 g
- Protein: 6 g
- Diabetic Exchanges: 4 starch, 3 fruit, 4 fat
Recipe reprinted from Make It Ahead by Ina Garten. Copyright ©2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.