Ina Garten Tri-Berry Crumbles, a make ahead easy dessert, bake in ramekins you prep before your dinner party. She tosses blueberries, raspberries, and strawberries with lemon and cornstarch, then tops them with a crunchy oat crumble that bakes golden in 40 minutes.
The crumble topping needs to stay in large, uneven pieces, because small crumbs turn soggy under the berry juices. Pinch the butter into the oat mixture by hand until you get chunks the size of a nickel.
Source: Make It Ahead (2014)
Ina Garten Tri-Berry Crumbles
Course: DessertCuisine: AmericanDifficulty: Easy6
servings15
minutes40
minutes535
kcalThree types of fresh berries topped with a crumbly oat crust baked until the fruit bubbles through. Individual portions in ramekins give everyone their own warm, golden dessert.
Ingredients
2 cups fresh blueberries (12 ounces)
2 1/2 cups fresh raspberries (18 ounces)
2 cups fresh strawberries, halved, or quartered if large
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup old-fashioned oats, such as Quaker
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 pound (1 stick) unsalted butter, diced, at room temperature
Vanilla ice cream, for serving
Directions
- Prep the oven: Preheat the oven to 350 degrees. Place 6 crème brûlée dishes on a sheet pan lined with parchment paper.
- Mix the berries: In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the crème brûlée dishes, including any juices that collect.
- Make the crumble: For the crumble, combine the flour, 3/4 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.
- Top and bake: 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.
FAQs
Can I use frozen berries instead of fresh?
Frozen berries work, but they release more liquid during baking. Add an extra tablespoon of cornstarch to compensate, and skip thawing before you assemble. The baking time may run a few minutes longer since the fruit starts cold.
How should I store leftover crumbles?
Cover each ramekin with plastic wrap and refrigerate for up to 3 days. Reheat in a 350 degree oven for 10 to 15 minutes until the juices bubble again. The topping loses some crunch the second time around, but it still tastes great warm.
How far in advance can I assemble these?
Ina recommends assembling the crumbles and refrigerating them for up to 4 hours before baking. Going longer risks the cornstarch breaking down, which means the filling won’t thicken properly. Just pop them straight from the fridge into a preheated oven.
Do I need crème brûlée dishes for this recipe?
Any oven-safe ramekin around 6 ounces works fine. You can also bake one large crumble in an 8×8 dish, but add about 10 minutes to the baking time. The individual portions are part of the charm, though.
Why did my crumble topping turn out soggy?
The most common reason is making the crumble pieces too small. You want big, chunky pieces, not fine crumbs. Pinch the butter and oat mixture with your fingers until the pieces are about the size of a nickel, and don’t press them flat.
