Name: Individual Blueberry Raspberry Crumbles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons dark brown sugar; 2 tablespoons granulated sugar; 6 tablespoons all-purpose flour; ⅛ teaspoon kosher salt; ¼ teaspoon Saigon cinnamon; 1 lemon (zested); ¼ cup unsalted butter (cold, cut into cubes); 1 cup fresh blueberries; ½ cup fresh raspberries

Jump to Recipe Rate Recipe

This post may contain affiliate links. Please read our disclosure policy.

These Individual Blueberry Raspberry Crumbles are perfectly portioned for one with a generous amount of brown sugar crumble topping!

Are you that person that takes more than your fair share of the crumble topping off of crumbles or crisps? I am that person.

I am not the person to share a Crumble with, or a vanilla creme brulee for that matter. #sorryimnotsorry

apple hand pie broken open on parchment paper.

These Individual Blueberry Raspberry Crumbles fix that problem. They are perfectly portioned so that thieves like me cannot smuggle your topping onto their plate.

Part of me just died. Aaannnd the part of me that doesn’t want to workout an extra hour for some crumble topping is jumping up and down in excitement.

But before you stick your nose up at this magically simple and easy dessert, just know that there is way more brown sugar crumble topping on each of these than has any right to be there. The filling bubbles up as it bakes and hides some of the crumble topping. It’s like a treasure hunt!

Just when you thought all the yummy topping was gone you find a secret cache hidden deep in the juicy fruit filling. Mmmmm

What? I like my crumble topping! I thought this was a judgment free space?

These Individual Blueberry Raspberry Crumbles are begging to be your July 4^th dessert. They will be the star of your party! Nothing celebrates this Country’s independence quite like an old-fashioned, All-American fruit dessert!

And as a bonus they took less than 10 minutes to throw together.

And the ice cream? Not optional. It’s just not.

If you would rather make one large crumble, just double the recipe and bake it in a pie plate instead. Easy peasy.

5 from 1 ratings

Individual Blueberry Raspberry Crumbles

by Chef Lindsey

These Individual Blueberry Raspberry Crumbles are perfectly portioned for one with a generous amount of brown sugar crumble topping!

Prep: 10

Cook: 20

Total: 30

Servings: people

Save Pin Recipe Comment Print Recipe

Ingredients

For the Crumble:

▢ 2 tablespoons dark brown sugar
▢ 2 tablespoons granulated sugar
▢ 6 tablespoons all-purpose flour
▢ ⅛ teaspoon kosher salt
▢ ¼ teaspoon Saigon cinnamon
▢ 1 lemon zested
▢ ¼ cup unsalted butter cold, cut into cubes

For the Filling:

▢ 1 cup fresh blueberries
▢ ½ cup fresh raspberries

Instructions

Prepare the Crumble:

Preheat the oven to 375°F and butter 6 small ramekins.
Combine sugars, flour, salt, cinnamon and lemon zest with a whisk. Cut the butter into the flour mixture using two knives or a pastry blender until the mixture resembles coarse crumbs.

Prepare the Crumbles:

Fill each ramekin with a mixture of blueberries and blackberries almost to the top.
Top each ramekin with the crumble, mounding it up in the center.
Bake on a baking sheet for 20-25 minutes or until the topping is crispy and the filling is bubbling.
Let cool slightly before serving. Serve with ice cream or whipped cream!

Notes

Let’s get into it like a PROFESSIONAL CHEF:

Presentation – Bonus points for serving this crumble with a mound of vanilla bean ice cream or a generous spoonful of vanilla bean anglaise.

Flavor Tips – Taste your fruit! You might want more or less sugar depending on the ripeness of the berries. I like to mix and then taste to get a real indication of how the flavors will meld.

Technique – Berries release a lot of juice when they are cooked, so this crumble is definitely a little runny even when cooled. The key to a thicker filling here is to make sure it bakes long enough! Wait to take the crumble out of the oven until after you can see the filling bubbling. More is more when it comes to crumble topping. The beauty of this recipe is that it allows for some to sink in and absorb some of the fruit juices and some to stay on top and get nice and crispy.

Helpful Tools – I use a pastry blender to make my butter topping crumbly, homogenous, and clumpy. But, you could also do this in a food processor or stand mixer if you so choose.

Variations – If you use less crumble topping and you add a few more berries to each, this recipe will make 6 small ramekins. You can also double the recipe above and bake it in a 9 inch pie dish.

Storage – Store baked crumble in a covered dish at room temperature or tightly wrapped in the refrigerator or freezer. Baked crumble will keep for 3 days at room temperature, 10 days in the refrigerator or up to 3 months tightly wrapped in the freezer. The crumble topping can be made in advance and refrigerated for 7 days or frozen for up to one month.

Nutrition

Course: Dessert

Cuisine: American

Calories: 150

Like this? Leave a comment below!

5 from 1 vote (1 rating without comment)

31 Comments

Natasha of Natashaskitchen.com says:

July 12, 2014 at 11:19 pm

I love the idea of making individual crumbles. I have ramekins just like that and now I know what to use them for! 🙂

1. Lindsey says:
  
  July 13, 2014 at 3:41 pm
  
  Portion Control never hurts around here…I love the adorable little ramekins! It’s either cobbler or soufflé! If you make soufflé give me a heads up so that I can come help you eat them 🙂 Please!
  
Tina @ Tina's Chic Corner says:

July 8, 2014 at 11:58 am

Lol…I totally take more crumble. I love these in individual sizes and they look so scrumptious! 🙂

1. Lindsey says:
  
  July 8, 2014 at 12:08 pm
  
  The crumble is too tempting!! Thanks!
  
Ami@NaiveCookCooks says:

June 25, 2014 at 12:15 am

I love crumbles and this looks so juicy with all the berries!! Perfect.summer.dessert!

1. Lindsey says:
  
  June 25, 2014 at 10:55 am
  
  Thanks, Ami! I agree!
  
Bill says:

June 24, 2014 at 3:18 pm

I love crumbles and I would be one of the topping thieves as well! 🙂 Love putting them in individual ramekins. They look absolutely delicious! Great post!

1. Lindsey says:
  
  June 24, 2014 at 3:32 pm
  
  Thanks, Bill! If we were at the same party, we would have to serve individual crumbles because there can only be one topping thief per party! Who knows what kind of shenanigans or fights would ensue if we didn’t! 🙂
  
Jess @ whatjessicabakednext.com says:

June 24, 2014 at 10:33 am

These crumbles look super cute and really delicious!

1. Lindsey says:
  
  June 24, 2014 at 11:23 am
  
  Thank you, Jess!
  
Christin@SpicySouthernKitchen says:

June 23, 2014 at 10:03 pm

Lol! I’m that person too! And unfortunately everyone in my family is. So whoever is last to get their portion is left with just the bottom part. Individual crumbles sounds like a great solution.

1. Lindsey says:
  
  June 23, 2014 at 10:23 pm
  
  The early bird gets the worm!
  
Pamela @ Brooklyn Farm Girl says:

June 23, 2014 at 4:09 pm

Raspberries have a special key to my heart so I am all over these individual crumbles! Totally loving this idea!

1. Lindsey says:
  
  June 23, 2014 at 10:26 pm
  
  Thanks, Pamela! Do you grow raspberries in your garden?!
  
Melanie @ Carmel Moments says:

June 23, 2014 at 9:30 am

This is so pretty! But then again…so is everything with berries.
Pinning!

1. Lindsey says:
  
  June 23, 2014 at 10:28 pm
  
  Thanks Melanie!!

Individual Blueberry Raspberry Crumbles