Tri-Berry Crumble

By Realtychick

Ingredients

• Filling:
• 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
• For the crumble:
• 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

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees. Place 4 large ramekins 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 ramekins, 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.