After enjoying a homemade berry crumble in Ireland, I was extra inspired after seeing cranberries in the store this week, I knew this berry crumble recipe of Ina’s just had to be tried. I didn’t follow Ina’s recipe exactly since I needed a smaller serving size and after reading many reviews that they were too sweet. My modifications for four servings are noted below and yielded excellent results including happy spouses.
Ina’s Berry Crumble
For the berries:
- 4 c. fresh berries and/or fruit (green apples was a nice add). For this version I included cranberries, blackberries, figs, and green apple
- 1/4 c. sugar
- 2 T. cornstarch
- Grated zest of one lemon
- Juice of one lemon
For the crumble:
- 3/4 c. flour
- 3/4 c. sugar
- 1/2 c. brown sugar
- 1/2 c. oats
- 3/4 tsp. cinnamon
- 3/4 tsp. kosher salt
- 1 stick unsalted butter, diced at room temperature.
- Preheat oven to 350F. Place 4 small ramekins on a sheet pan (this will get drippy).
- In a bowl combine all ingredients of the berries and stir to combine. Divide berry mixture into the four ramekins.
- With a mixer, combine all ingredients of the crumble. This may require some smushing the butter into crumble balls towards the end if the mixer doesn’t do this itself.
- Top berries with crumble mixture, pressing down lightly.
- Bake 35 minutes or until juices are bubbly.
- Allow to cool a bit but serve warm.
Note: These refrigerate easily and warm well the next day without issue to crumble or texture.