Mini Berry Crumbles…

Personal sized desserts are fun. They’re easy to make, easy to portion out, and just plain neat to look at.  These particular crumbles make use of some leftover berries I had frozen from our picking last August.

The good thing about frozen berries is they taste just as sweet as when you picked them.  The consistency is different, although since this is going into the oven, that doesn’t matter.

For the base of this crumble, I pulverized almonds and oats to make flours out of them. A quick process in the Cuisinart is all it takes.

Since the fruit was so fresh, it just needed some cornstarch and lemon juice, no sugar.

Mmmm.  But damn, I have to eat dinner first for dessert.

Having some salmon, chard, zucchini, and bread.  I’ve been up to my head in bread, seriously.

Oh yeah, it was worth the wait.

Mini Berry Crumbles


1 T cornstarch
2 lbs berries (i used all raspberries)
Squirt of lemon juice
3 T Turbinado (raw) sugar
1 c rolled oats
1/4 c sliced almonds
1/2 c whole wheat flour
1/4 c dark brown sugar
pinch of sea salt
1/2 t baking powder
2 T butter, melted
1/4 c olive oil, stirred into melted butter

Stir fruit with lemon juice and cornstarch in a bowl. Set aside.

Preheat oven to 350F.  Grind 1/4 cup oats and 1/4 cup almonds in food processor until fine in a powder. In a bowl, mix flour mixture with remaining oats, whole wheat flour, sugars, baking powder, and salt. Pour butter/oil mixture into flour mixture and stir until crumbly.

Scoop even amounts of fruit into each of 6 (6 oz) ramekins. Top with crumble. Don’t worry about over-filling as it sinks during baking.

Bake 35-40 minutes until fruit bubbles. Cool on rack.

*next up…Easy Raspberry Macaroons…*

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