Easy Breezy Individual Blackberry Crumbles

blackberry crumbleSo it's officially spring (woo-hoo!) and you know what that means ... we should be eating fruity desserts! You know, instead of all those dense, fudge-filled, frosting-heavy sweets we crave during the winter. Of course, spring also means we should be spending more time enjoying the gorgeous weather and less time slaving over a hot stove.

Hence the perfect, most seasonally-appropriate dessert ever: Individual Blackberry Crumbles. (In ramekins! Because ramekins are cute. And fun to say. Ramekin, ramekin, ramekin.) These are perfect because of the blackberries, obviously, but also because they're ridiculously easy and take less than no time to make.

So you're back outside before you know it, sitting on the front porch ... eating Blackberry Crumble from your own little ramekin.


Blackberry Crumbles


  • 4 cups fresh blackberries (about 14 ounces)
  • 1/4 cup sugar, plus 1 tablespoon
  • 3 tablespoons all-purpose flour
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons unsalted butter, softened, plus more for ramekins
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 6 store-bought sugar cookies (about 2 ounces), coarsely crushed
  • 1/4 cup rolled oats


  1. Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.
  2. Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.
  3. Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.


Image via Lori L. Stalteri/Flickr

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