Individual Blueberry Raspberry Crumbles for the Dessert Plate

Set out dark brown sugar, granulated sugar, and all-purpose flour before you start Individual Blueberry Raspberry Crumbles for the Dessert Plate. The batch is written for 6 people.

Count on 10 minutes of prep, 20 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

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

How the cooking goes

Prepare the Crumble

1. Warm the oven to 375°F and butter 6 small ramekins.
2. Blend 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

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

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Crisps and crumbles, open Blueberry Cobbler for the Dessert Plate and Raspberry Rhubarb Crisp for the Dessert Plate.