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.